Sue’s Famous Nut and Poppy Seed Rolls

One warm and sunny fall day in October of 2006, we ventured out to learn the secrets of making the delicious nut and poppy seed rolls. Sue Smigelsky would be the one special person we had asked to share her recipe and her secrets with us. We learned that it is an all day affair to make these delicious rolls — with time in between to read, watch TV or eat lunch out.
We learned to prepare certain things ahead of time; to put your dough on a chair so you can punch it easier; to warm your towels in the microwave; to poke holes in the top before baking; and most importantly of all to do ”The Knock“ to test for doneness.
Thank you Sue for a great day! We learned so much from you and your secret tips. You can be sure that whenever we make our rolls, we will remember with fondness our Nut Roll Baking Lesson.

On December 19th we got together to make the nut rolls for the first time on our own. Husbands Ray and Jim watched and encouraged us. Four hours and 3 bottles of wine later, the first batch came out of the oven. We must say that we learned well!
— Ellie, Pat, Kathy and Fran
 

The Dough

  •  3 Dry Yeast packets or 1/2 Yeast Cake
  •  9c. Flour (heaping)
  •  3 Large Eggs well beaten
  •  1c. Sugar
  •  1tsp. salt
  •  3/4c. Water
  •  1 1/8c. Canned Milk
  •  3/4lb. Oleo (3 sticks) (don‘t use butter;
     oleo is made for cooking — using oleo with
     65% liquid soybean oil is very good)

The Nut Filling

  •  2lbs. Nuts chopped very fine
  •  1c. Sugar
  •  1/2 Stick melted Butter
  •  1/4 to 1/2c. Milk
  •  1tsp. Flavoring (Maple Flavor or Vanilla Extract)

The Poppy Seed Filling

  •  Solo® Brand Poppy Seed Filling
  

Prepare the Nut Filling before starting the dough

  1. Combine nuts, sugar, butter, flavoring and enough milk to make the proper spreadable consistency.
     
  2. Set aside.

Prepare the Dough

  1. Combine flour and salt in a large bowl.
  2. Combine milk and water in a saucepan. Heat until bubbling, turn off and let cool.
  3. In a small bowl, add 1tsp. sugar and all the yeast. Heat 1/3c. water in the microwave until lukewarm. Add lukewarm water to the sugar and yeast. Stir and let rise. Wait until it has risen to the bowl’s edge.
  4. Add the 3 eggs to a bowl and beat. Set aside.
  5. Add oleo (cut into small pieces) to the warmed milk, add 1c. sugar, mix then add to the flour. Add the beaten eggs and the yeast mixture. Mix with your hands and begin punching it until it is the right consistency (until it doesn’t stick) feels smooth and forms a ball.
  6. Cover with a cloth and let it rise for 1 1/2 to 2 hours in a warm place.
  7. Flour a large board or rolling pad. When the dough has risen, drop from the bowl onto the board and cut into half pieces. Then into quarter pieces. Then into eighth pieces. Form each piece into a ball, cover with a cloth and let rise again for approx. 30 minutes.
  8. While dough is rising, grease three 9x13 baking pans and line with Parchment paper.
  9. Take one ball and roll out in a rectangular shape until it is 1/8" thick. Spread nut mixture on it out to the edge of the dough. Begin to roll from the very edge of the longest side of the dough. When rolled completely, pinch all edges together with your fingers.
  10. Put the roll in a prepared baking pan and begin the next roll. Lay 3 rolls together in one pan.
  11. Cover with a cloth and let rise again for approx. 60 minutes. Prick with a fork along the top of each roll.
  12. While rolls are rising, preheat your oven to 325 to 350 degrees.
  13. Mix together an egg and a little milk and brush on each roll before baking.
  14. Bake at 325 to 350 degrees (depending on your oven) for approx. 40 minutes.
  15. Remove from oven. Put a bakers rack on top of the pan of rolls and flip. Lightly “KNOCK” on the bottom of the rolls. If it sounds hollow, they're done.









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©2006-2007 The Smigelsky Family. All rights reserved.
 
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