Nut and Poppy Seed Rolls

Name: Nut and Poppy Seed Rolls
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 2 loaves (14 slices each).
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 1 cup sour cream; 1/2 cup sugar; 1/2 cup butter, melted; 2 Nellie’s Free Range Eggs; 1 teaspoon salt; 6 cups all-purpose flour; NUT FILLING:; 1 cup ground pecans; 1/2 cup sugar; 1/2 cup chopped dates; 1/2 cup 2% milk; 1 teaspoon salt; 1 egg white; POPPY SEED FILLING:; 1 can (12-1/2 ounces) poppy seed cake and pastry filling; 1/4 cup chopped raisins; 1/4 cup chopped walnuts; ICING:; 2 cups confectioners' sugar; 2 to 3 tablespoons water

My grandmother always made Nut and Poppyseed Roll, a Hungarian family favorite, as a treat for Christmas. It tastes extra delicious with a cup of coffee on Christmas morning as you sit by the Christmas tree. —Carrie J. Gamble, Doylestown, Pennsylvania

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1 cup sour cream
1/2 cup sugar
1/2 cup butter, melted
2 Nellie’s Free Range Eggs
1 teaspoon salt
6 cups all-purpose flour
NUT FILLING:
1 cup ground pecans
1/2 cup sugar
1/2 cup chopped dates
1/2 cup 2% milk
1 teaspoon salt
1 egg white
POPPY SEED FILLING:
1 can (12-1/2 ounces) poppy seed cake and pastry filling
1/4 cup chopped raisins
1/4 cup chopped walnuts
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water

Directions

In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over one portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment paper-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

Editor's Note

This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutrition Facts

1 slice: 290 calories, 9g fat (4g saturated fat), 31mg cholesterol, 298mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 6g protein.

Originally published as Nut and Poppyseed Roll in Taste of Home December/January 2010

Reviews

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Average Rating:

Peggy5253

Dec 22, 2012

Carrie, thank you for this wonderful recipe. I loved working with this dough and it is the first time I have ever refrigerated my dough. It really was the easiest to roll out, ever! I did add some honey and black walnut to my poppy seed and nuts. I have used melted butter on the outside and I'm hoping they turn out as beautiful as yours. They smell delicious!
martsi22

Dec 19, 2012

I've been married for 41 yrs. and decided to try this recipe last Christmas. I no longer use the recipe I used for all those years. This is so much easier to roll out, no fighting the dough. I made them today and they're delicious! I don't use dates in the filling or the nuts in the poppy seed. I add the zest of a lemon to the poppy seed filling.
gotupeged

Apr 18, 2011

Made two rolls out of it. was a lot of Dough could have made 3 regular sized rolls. Very good taste, everyone in the family enjoyed.
istylit71

Nov 17, 2010

The dough was easy to put together and roll out, but it was downhill from there. I'm not sure if I didn't knead long enough or what, but the dough seemed to lack structure and fell apart after it was baked, making a mess when trying to move them to a cooling rack. Most of the filling also leaked out during baking. Such a shame, because the end result is tasty, but it's such a mess I wouldn't think of serving them looking this way. I'll try once more, but then look for a different recipe somewhere else. Can anyone help?
mt86

Oct 7, 2010

Absolutely love this recipe. Will definately be a favorite in our family!