Rolls with nuts or poppy seeds.
Ingredients:
1 ounce compressed yeast
1 pint (2 cups) lukewarm milk
8 cups all-purpose flour, divided, more for kneading
1 cup (2 sticks) butter, softened
1 cup granulated sugar
4 - 5 eggs
pinch salt
vanilla
Butter, melted
Nut Filling (recipe follows)
Poppy Seed Filling (recipe follows)
Directions:
1. Crumble the yeast into a bowl. Add the lukewarm milk and 1 cup flour, and set aside to rise in a warm place, covered, until it doubles in size.
2. In a mixer bowl, cream the butter and sugar until fluffy. Add the eggs, and stir until well-blended. Add the yeast mixture. Combine 7 cups flour and the salt, add to the butter mixture. Blend thoroughly.
3. Adding only enough more flour as needed, knead the dough until it is smooth and elastic. Set aside in warm place, covered, until doubled in bulk.
Heat the oven to 375 degrees.
4. Divide the dough in fifths and roll each portion out in a rectangle between 20 and 24 inches long and about 1/4-inch thick. Brush with melted butter, then spread with Nut Filling or Poppy Seed Filling all over the dough. Roll up like a jellyroll and place the rolls onto baking sheets. Let rise, covered, for a half-hour.
Bake for about 35 minutes or until brown. Cut into pieces about 1 inch thick.
Each roll makes 18 to 20 servings.
Nut Filling
1/2 cup granulated sugar
1 pound walnuts, ground
2 eggs
1/4 cup honey
1/2 cup sweetened condensed milk, not evaporated
Directions: Combine the sugar with the nuts. Beat the eggs and add to the sugar mixture. Add the honey and milk. Stir well to combine. Cook over medium heat, stirring constantly, and bring to a boil. Cool before spreading onto the dough.
Poppy Seed Filling
1/2 cup granulated sugar
1 pound ground poppy seeds
2 tablespoons butter or shortening, melted
1/4 cup honey
1/4 cup milk
Directions: Combine the sugar with the poppy seeds, and add melted butter or shortening. Add the honey and milk. Cook over medium heat, stirring thoroughly until blended. Cool before spreading onto the dough.