Poppy Seed Nut Rolls

Poppy Seed Nut Rolls

1 C. evaporated milk

 2 packages yeast

 4 C. all-purpose flour

 1 t. salt

1 t. vanilla

1/2 lb. butter

4 eggs

Filling

1 can (12 oz.) poppy seed filling

1 1/2 C. yellow raisins

1 C. chopped walnuts

1/2 C. orange marmalade

1 t. vanilla

1 egg yolk

1 T. milk

Preheat oven to 350°F.

In a small bowl dissolve the yeast in the evaporated milk.

In a mixing bowl, sift the flour and salt. Add the vanilla and yeast mixture. Cut in butter with a pastry blender or two knives. Add eggs one at a time, beating well after each addition. Wrap dough in plastic wrap and refrigerate over night.

The next day make the filling. In a medium bowl combine the poppy seed filling, raisins, walnuts, marmalade and vanilla.

On a cutting board roll out dough into a 11 x 17-inch rectangle 1/4 inch thick. Spread filling almost to edges and roll up dough like a jelly roll.

In a small bowl beat egg yolk with milk and brush the top of the dough with mixture. Place on cookie sheet and bake for 30-35 minutes or until lightly browned. Slice when cool.

Serves 15 to 17.