Poppy Seed Rolls
Dissolve:
Add:
Let rise until double and divide into 6 even round balls.
Roll into rectangles about 1/4" thick.
Spread with 1 can Sole poppy seed mixture.
Spread applesauce on top of poppy seed mixture.
Roll into jelly roll and place on a greased cookie sheet.
Bake in a 350° oven, 20 - 30 minutes or till top is brown.
Rub with a stick of oleo after taking from oven.
This recipe makes 6 rolls approximately 12" - 15" long.
NOTE: to make a Nut Filling, simply grind 1 pound of English walnuts, spread dough with soft butter and then nut mixture. Sprinkle with sugar and continue as for poppy seed filling. Apricot Filling is made by puréeing 1 pound of apricots and sweetening with sugar after spreading on dough.
2 packages dry yeast in
1/4 cup water
Beat together:
1/4 cup water
2 eggs
1/4 cup oleo
1/2 cup sugar
1 teaspoon salt
Add yeast mixture.1/4 cup oleo
1/2 cup sugar
1 teaspoon salt
Add:
1 cup hot water
1 cup cold water
Add 7 cups flour, more or less.1 cup cold water
Let rise until double and divide into 6 even round balls.
Roll into rectangles about 1/4" thick.
Spread with 1 can Sole poppy seed mixture.
Spread applesauce on top of poppy seed mixture.
Roll into jelly roll and place on a greased cookie sheet.
Bake in a 350° oven, 20 - 30 minutes or till top is brown.
Rub with a stick of oleo after taking from oven.
This recipe makes 6 rolls approximately 12" - 15" long.
NOTE: to make a Nut Filling, simply grind 1 pound of English walnuts, spread dough with soft butter and then nut mixture. Sprinkle with sugar and continue as for poppy seed filling. Apricot Filling is made by puréeing 1 pound of apricots and sweetening with sugar after spreading on dough.
We wrung this recipe out of Marilyn after we realized that she had not included it with her other donations. She is famous for these, and always brought them to every gathering. We haven't had any for a long time! ed.