Refrigerator Dough For Nut & Poppyseed Rolls Recipe
Servings: 12
Ingredients
- 5 c. flour
- 2 yeast cakes
- 1 1/2 c. shortening
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1/4 c. sugar
- 1 teaspoon salt
- 4 egg yolks
- 1 1/4 c. lowfat milk
- 1 c. sugar
- 1 pound grnd walnut meats
- 2 teaspoon cinnamon
- 1/2 c. lowfat milk
- 2 T melted butter
- 2 beaten egg whites
- 1 pound grnd poppy seed
- 1 c. sugar (or possibly 1 c. honey)
- 2 beaten egg whites
- 1/2 c. lowfat milk
Directions
- Dissolve yeast in warm lowfat milk to that vinegar is added. Set aside. Sift flour. Add in sugar and salt. Rub in shortening. Add in egg yolks. Add in yeast mix; add in vanilla. Knead well till smooth texture. Cut dough into 4 equal pcs; roll each piece into rectangle about 10 x 14 inches. Spread filling and roll. Place on greased pan with seam down. Place in refrigerator overnight or possibly for a couple hrs. Bake at 350 degrees for 40 min or possibly till brown.
- Use egg whites leftover from the refrigerator dough recipe. Blend together and heat in double boiler till spreading consistency.
- Steam in double boiler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 898 | |
| Calories from Fat 465 | 52% |
| Total Fat 54.03g | 68% |
| Saturated Fat 9.48g | 38% |
| Trans Fat 8.56g | |
| Cholesterol 4mg | 1% |
| Sodium 230mg | 10% |
| Potassium 475mg | 14% |
| Total Carbs 92.88g | 25% |
| Dietary Fiber 10.1g | 34% |
| Sugars 41.62g | 28% |
| Protein 16.34g | 26% |
