Nut and Poppy Rolls

8 cup flours

1/2 pounds butter

3/4 cup sugar

1 tsp salt

2 eggs

2 egg yolks

2 package dry yeast

1 pint milk, lukewarm

(or use the liquid from the egg cheese)

Heat the milk to 110-120F. Dissolve yeast in the milk with 1 tsp sugar. Mix the flour, butter, the remaining sugar, and salt together so its like a pie crust. Then add the eegs and the extra yolks.  Add the liquid mixture and mix together. Knead dough until smooth and elastic. Let rise in a warm place until doubled in size.

Fillings:

2 pounds ground nuts*                                   1 pound dry poppyseed

1 tsp butter                                                      1 tsp butter   

2 tbsp milk                                                      1 cup sugar

1/2 cup sugar                                                   Honey to taste

1 egg white                                                     enough whole milk or heavy cream to make paste-like

1 egg white

(or you can buy a can of it.)

Pre-heat oven to 325 F. Divide into 8 parts and roll out. Spread 3 with nut mixture and remaining one with poppyseed mix, ending 1 inch from each long end and 4" from each side. Fold one side in and fold up into something like a jellyroll. Seal ends by wetting with milk and mashing together. Brush top with egg wash** and bake for 35-40 minutes at 325 F on a greased pan or cookie sheet. After removing from the oven, brush with 1 Tbsp sugar in about ¼ cup water. Let cool.

Note: if using frozen poppyseeds, soak in milk to cover overnight before using.

* grind in food processor very fine (more so that you would think)

** egg wash 1 egg beaten in about ½ cup water