This is probably by far one of my favorite desserts! I would always get excited around the holiday time to enjoy this delicious baked good! This recipe has been passed down from my grandma. My mom has since taken on this tradition. I have never attempted this on my own in the past, but figured this would be a perfect opportunity to learn. Two reasons for this: 1) Since I was home for a business trip and 2) I wasn’t going to get a chance to come home for the holidays. How could I not have my favorite dessert at the holidays?!? I had a lot of fun doing this with my mom and of course, enjoying this yummy goodness after!!! :)
I tried to take a lot of pictures to assist with baking.
- Dough Ingredients:
- ½ cup melted butter
- 1 cup sour cream
- ½ cup sugar
- 2 packages of dry active yeast
- ¾ cup warm water (110-115 degrees)
- 1 egg – room temp
- 5½ – 6½ cups flour
- 1 stick of butter, melted (set aside for use later)
- 1 egg beaten with 1 tablespoon of milk = for “egg wash” (set aside for use later)
- In a stand-up mixer (using dough hook), combine butter, sour cream, and sugar together.
- Stir and dissolve yeast in warm water in a separate bowl. Add yeast mixture to sour cream mixture, along with egg and 3 cups of flour.
- Beat until smooth. Add remaining flour in ½ cup increments to make a stiff dough.
- Grease a large bowl with vegetable oil.
- Place dough in greased bowl, turning once to grease the top.
- Cover with plastic wrap. In addition to plastic wrap, cover the bowl with a dish towel.
- Place in warm area in kitchen and let rise until double in size — about 1 hour and 15 minutes. Remove towel and plastic wrap and punch dough down once.
- Cover again with plastic wrap and towel. Let rest for an additional 15 minutes.
- Divide dough into 4 equal parts.
- On a floured surface, roll out 1 portion of the dough into a rectangle (roughly 14 inch x 12 inch).
- **See tip below on a quick and easy clean-up method than rolling out on a floured surface.
- Brush dough with melted butter. Now dough is all set for poppyseed or nut roll fillings. See recipe for both filling options below.
- After filling is on dough. Roll up jelly roll style, starting with longest side.
- Pinch ends to seal and tuck ends under.
- Place seam side down on parchment or foil lined baking sheets.
- With a sharp knife, slice a few air vents into the dough. See photo example below.
- Let rise in a warm place for 30 minutes.
- Brush each roll with an egg wash.
- Bake 375 degrees for 25 minutes, or until golden brown.
MAKES 4 ROLLS.
Poppyseed Filling Ingredients (makes 2 rolls):
3 cans (12 1/2 oz each) Poppyseed Filling (recommended: Solo Brand)
1/2 cup raisins
1 cup warm water
Soak raisins in warm water while making the dough. Drain raisins. Pat dry.
Using a small spreader, spread poppyseed filling equally over 2 dough portions. Sprinkle raisins equally over filling mixture.
Follow remaining steps above.
Nut Filling Ingredients (Makes 2 rolls)
2 cups chopped walnuts
1 cup sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
dash of nutmeg
3/4 cup – 1 cup warm milk
1 egg slightly beaten
Combine all ingredients together. Using a small spreader, spread mixture equally over 2 dough portions.
Follow remaining steps above.
Tip #1: I highly recommend using a small spreader when spreading your filling.
WHAT IS A SMALL SPREADER? It’s a baking tool that has an ergonomic handle, which is easy on your hand. It’s mainly used for icing cakes, but also has many other uses such as: smoothing batter and spreading fillings or ganaches. It also can be used to help lift cake layers or transferring cookies. Dishwasher safe! Recommended Brand: Pampered Chef, cost $6.
Tip #2: Instead of rolling dough on a floured surface. Place parchment paper (or plastic wrap) underneath a portion of the dough on table. Lay plastic wrap on top of dough as well. Roll out dough to thickness needed. The plastic wrap saves the mess from the flour and you don’t have to worry about the dough sticking to the rolling pin. Also, with the dough being rolled out on the parchment paper, makes it super easy to transfer to the baking pan. All you have to do is lift up the parchment paper and transfer to your baking sheet!