NUT ROLL - by Mary Haelsen's Little Sister

Blogger's note: There are a number of Poppy Seed and Nut Roll Recipes here, I felt we should post them all due to the fact they are "Perth Amboy's Family Recipes".

My little sister makes the best nut rolls. She modifed my mom's and grandfather's recipes, combining the best of each,which is probably why they are so delicious. Here is her recipe. 

NUT ROLL

(dough)

• 1 envelope (or square) yeast
• 1/4 cup warm milk
• 1/2 pound butter (2 sticks)
• 4 egg yolks, beaten
• 1/2 pint of half & half
• 4 cups flour
• 1tsp sugar
• 3/4 tsp salt

Dissolve yeast in warm milk. Melt butter & mix with beaten egg yolks.
In separate bowl sift flour, sugar & salt. Mix yeast with butter, egg yolks & half & half. Add flour. Mix until smooth. Shape into 3 balls & refrigerate overnight.

(Nut filling)

• 1 pound walnuts, finely chopped
• 1 1/2 cups sugar
• 1 tsp vanilla
• 4 egg whites, beaten stiff

Mix nuts, sugar vanilla. Fold in Beaten egg whites. Use 1 to 1 1/4 cups per roll. (Usually I make this and refrigerate overnight with the dough but you can just keep the egg whites in and make the mixture the next day..up to you.)

Roll out each ball into a 1/8 to 1/4 inch thick rectangle. Spread with filling to within 1/2 inch of sides. Roll up & place loaves on baking (ungreased) sheet and place in warm spot for 3 hours. ( I usually cover loaves with clean dish towel while they rest). 

Brush top with beaten egg & Bake @ 325 for 1 hour.

Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

Blogger's note: There are a number of Poppy Seed and Nut Roll Recipes here, I felt we should post them all due to the fact they are "Perth Amboy's Family Recipes".

Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

NOTE: An Eastern European dessert table would invariably include something sweet made with poppyseeds, either ground or whole. This poppyseed roll or strudel is made with a yeast dough and is known as makowiec (mah-KOH-vyets) in Polish. Canned poppyseed paste, available in the ethnic aisle of most supermarkets, can be used, but directions are also given if you choose to make your own filling.

• 4 1/2  c. flour
• 1 tsp, salt
• 1 c of lukewarm water
• 1/2 c of butter
• 2 egg yolks
• 4 Tbsp. sugar
• 2 fresh yeast cakes

Crumble yeast into cup, add water and sugar, let stand until
you mix butter and flour as for pie crust. Make a well and add
egg yolks, salt and yeast mixture. Mix until smooth and dough
leaves the side of the bowl. Divide into 4 pieces. Roll each
piece out as thin as possible and spread with (cooled) filling
Place greased pan and brush with egg white. Let stand in warm place
for about 1hour. Bake at 350 degrees for about 30 - 45 minutes ~
or until brown. Cover with damp cloth as soon as you take it out
of oven, keep covered for about 10 minutes for a nice crust.

Nut Filling

Heat milk, add walnuts and stir. Add sugar, butter and
lemon juice. Cool before spreading on dough.

• 1 lb. ground walnuts
• 1/2 co sugar
• 1/2 c. milk
• 1 Tbsp. butter
• 1tsp, lemon juice

UKRAINIAN POPPYSEED ROLL - Mrs. Olga Levytsky

This is an old Ukrainian Recipe from the 1960's found in a Ukrainian fund raising cookbook I found at a garage sale. I am giving honorable mention to the original posters of the recipes from the old book. The poster here of this recipe was,  Mrs. Olga Levytsky ...here it is around 50 years later...your recipe will live on Mrs. Levytsky and will be enjoyed. 

POPPYSEED ROLL  

• 1 cake yeast
• 1/3 c butter
• 1 tsp. salt
• 2 eggs, beaten
• 3 Tbsp. sugar
• 1/3 c. of milk scalded
•  1/2 tsp. vanilla
• 2 1/2 c. sifted flour Use more if you feel you need it

Poppysead Filling

Your Choice: 

Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla

Soften yeast in 1 Tbsp. of sugar. 

Add remaining sugar, salt and butter to scalded milk.  

Stir until well blended. 

Cool to lukewarm.  

Add yeast, eggs and vanilla then blend. 

Add flour to make soft dough. 

Turn onto lightly floured board and knead until smooth and elastiv. 

 Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.  

Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions.  Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree.  Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting. 

FILLING

For un prepared poppysead filling, place poppyseads and milk in the pan.  Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well.  Cook mixture to consistency of jam.