Ingredients

DOUGH:
1 cup milk
2 packets dry yeast
1 cup unsalted butter
7 cups all-purpose flour
1 cup sugar
1 teaspoon salt
3 eggs, beaten
½ pint sour cream (1 cup)

FILLINGS: (1 - 2 Cups Per Roll)

Nut Filling:
6 cups walnuts, ground (about 1½ lbs)
Spreading filling, dough, rolling
Spread filling evenly over surface of dough before rolling
Grinder, Poppy Seeds
Grinding Poppy Seeds
⅓ cup melted butter
1½ cups sugar
2 teaspoons vanilla
milk, just enough to dampen

Poppy seed Filling:
1 pound poppy seed, ground fine
¼ cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla (up to 2 tsp)
milk, enough to moisten
raisins (optional)

Instructions

Make Dough: Scald milk; cool to lukewarm (90 to 110 degrees). Sprinkle in the packets of yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT.

Next day, cut the dough into 6 equal parts. Roll each to about ⅛-inch thick on a floured surface (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes.

MAKE FILLINGS:

For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls.

For Poppy Seed Filling do the same. If using raisins in the poppy seed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls.
Makes 6 rolls

Coffee cakes