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Slovak Nut and Poppyseed Rolls

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Serves | Prep Time | Cook Time


1 cup milk, scalded
2 cakes yeast, crumbled
1 cup butter or margarine
7 cups sifted all-purpose flour
1 teaspoon salt
1 cup sugar
3 egg yolks, beaten well
1/2 pint dairy sour cream
Additional egg yolk
Nut filling:
2 cups ground nuts, packed
2 Tablespoons melted butter
1/4 cup milk
1/2 cup honey
Poppyseed filling:
1 pound ground poppyseeds
1 Tablespoon butter
2 cups milk
1/2 cup honey
1 egg, beaten

Cool milk to lukewarm; add yeast and let stand until bubbly.

Cut butter into flour as for pie dough.

Add salt, sugar, egg yolks, sour cream, and yeast mixture.

Mix with wooden spoon or hands until smooth and elastic.

Refrigerate overnight in covered, greased bowl.

Divide dough into six equal parts.

Roll out on lightly floured board

Spread three parts with nut filling, remaining three with poppyseed filling.

Roll up like jelly rolls; place on greased baking sheets, seam side down.

Cover and let rise 2 hours.

Brush with additional egg yolk.

Bake at 350F for 30-35 minutes or until done.

Nut filling: combines and mix all ingredients.

Poppyseed filling: combine all ingredients; cook in double boiler 60-90 minutes stirring occasionally.


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