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Nut & Poppyseed Rollsdesserts, kosher 1 cup butter 1 cup lukewarm milk 1 cake of yeast 2 tablespoon sugar 4 egg yolks 4 cup flour Dissolve yeast in milk. Sift dry ingredients; cut butter into mixture as you would for pie dough. Toss in liquids. Knead until smooth. Let rise about 2 hrs. Divide into 4 pcs. Roll each pc. very thin. Spread with filling and roll as for a jelly roll. Bake on a lightly greased sheet at 350 F. until brown, abt. 30 to 45 min. Slice into pieces of desired size. Filling recipes to follow: Nos. 165, 166, 167
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