NUT OR POPPY SEED ROLLS


6 cups flour
1/2 pint sweet cream
1 pound butter
1/2 cake or package yeast
1 pint sour cream
2 tablespoons sugar
1/2 teaspoon salt
6 eggs beaten
1/4 cup honey

Sift flour into a large bowl and cut in shortening. Add sugar and cream to beaten eggs.
Dissolve yeast in a little warm milk and add salt. Add beaten egg mixture to flour,
then add yeast mixture. Mix dough in the evening and store in the refrigerator.
In the morning take out enough dough to make one roll. YIELD 6 nice sized rolls.
Sprinkle some flour on a plastic tablecloth and roll out dough to about 1/4".
With brush, lightly dab a little honey in a few spots. Melt some of the butter and brush well all over.
Sprinkle, sugar. walnuts and raisins to cover all. (See Poppy seed filling)
Start at one end and roll into a loaf like a jelly roll. Place on cookie sheet, lightly
brush top of each roll with milk and bake for 45 minutes to1 hour or until nicely
light brown at 350F. Bake about 3 rolls at a time.
Excess baked rolls keep fresh and delicious when wrapped and frozen.
Just thaw out at room temperature.


NUT FILLING FOR SIX ROLLS

4 pounds walnuts, ground
4 cups sugar
2 cups golden light raisins

POPPY SEED FILLING FOR 3 ROLLS.

1 lb. ground poppy seed
2 cup sugar
1 cup seedless golden raisins
1 teaspoon vanilla
Milk

Poppy seed Filling: Combine ingredients, add enough milk to make filling
of right consistency to spread all over with a butter brush