Mom's Best Nut and Poppyseed Rolls

Submitted by: Ann Snyder of Johnstown, PA | Date Added: 30 Nov 2009
Listed in: This and That

1 lb margarine

1 tbsp Crisco

1 cup white sugar

 6 eggs (beaten)

1 large cake house

8 cups flour

2 tsp salt

Nut Filling:

4 lb ground walnuts

3 cups white sugar

1 egg

Poppyseed Filling: 

1 lb ground poppyseed

2 cups white sugar

2 cups whole milk

1 stick margarine

 

Cream together 1 lb margarine, 1 tbsp Crisco and 1 cup white sugar.

Add 6 eggs, beaten, 1 large cake house hold yeast; dissolve in 1 cup warm water.

Add to creamed mixture.

Add 8 cups floor and 2 tsp salt.

Knead dough, adding enough flour (about 1 cup) till dough isn't sticky and comes away from the pan.

Place in large plastic container and chill overnight.

Next day, divide dough into 9 balls.

Roll out on floured board.

Fill, place on ungreased cookie.

Bake at 300 degrees, 30 minutes, let rolls on cookie sheet for about 10 minutes, take off.

Nut Filling:

Combine 4 lb ground walnut, 3 cups white sugar, and 1 egg.

Add enough warm milk to spreading consistency.

Poppyseed Filling:

Put milk and margarine in a pan, bring to a boil.

Add sugar and poppyseed.

Boil 5 minutes, let cool.  

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