Many thanks for the info. I'll try each of the recipes, but I'd like to try
slicing the rolls and baking the pieces individually. Any idea how long to
bake that way?
Denise
"Vox Humana" > wrote in message
...
>
> "MOMPEAGRAM" > wrote in message
> news:1106269728.8af3b235a0527d12dbefc7e520af3e4a@t eranews...
> > I don't know if it helps her, but it really helps me! Thanks!
>
> Glad it helped. Here is an earlier message I posted to the newsgroup on
> this subject:.
>
> Dough:
>
>
> 3/4 cup milk
> 1/2 cup sugar
> 1 1/4 tsp salt
> 1/2 cup butter
> 2 pkgs. yeast
> 1/3 cup of warm water ( 105-115F)
> 3 eggs
> 5/12 to 6 1/2 cups AP flour
>
>
> Prepare dough as you would any other bread (I will list the instructions
if
> you want, but I assume that you know how to make yeasted dough) and let
rise
> until double. Divide into two parts and roll each into a rectangle about
10
> x 18 inches. Spread half of the poppy seed filling (one can) on the dough
> leaving a 1 inch margin. Roll the dough up and let it proof until double.
> Bake at 350F for 30 to 40 minutes. (instant read thermometer should read
> 195 - 200F). If you want a darker surface brush with an egg wash ( 1 egg
> beaten with a tablespoon of milk) prior to baking.
>
>
> Here is an alternative dough which (don't tell my mother) I think is a
> little better, more tender and richer.
>
>
> 1/4 cup warm water
> 1 tablespoon (1 pkg. yeast)
> 1/3 cup sugar
> 5 3/4 to 6 3/4 cups unbleached AP flour
> 1 1/2 tsp salt
> 1/2 cup warm milk
> 1 cup sour cream (room temperature)
> 3 large eggs (room temperature)
> finely grated zest of 1 lemon
> 8 tablespoons (1 stick) unsalted butter, room temperature
> cut into small pieces
>
>
> Proof the yeast with the water and a pinch of the sugar. Combine 1 1/2
cups
> of flour, sugar and salt in a bowl. Make a well in the center and add the
> sour cream, eggs, and zest. Beat until smooth. Add yeast and beat about
> one minute. Add another cup of flour and beat for a minute. Add the butter
> and beat until incorporated. Start adding the flour 1/2 cup at a time
until
> a very soft and somewhat shaggy dough is formed. This dough is very soft -
> don't add too much flour. Knead for about 4 minutes using a bench scraper
> if necessary - avoid adding too much additional flour. (I make this in the
> KA mixer with the dough hook and knead on medium for 4 minutes) Let rise
> until double (2 - 3 hours) Do not let the dough over rise or it will have
a
> poor texture. You can refrigerate at this point for up to 24 hours but
> don't deflate the dough.
>
>
> Proceed as above to make the roll.
> Poppy Seed Filling:
> 1 1/2 cups milk
> 1 cup ground poppy seed
> 1 tablespoon flour
> 1 teaspoon vanilla
> 1 1/4 cups sugar
> 1 teaspoon butter
> Heat milk and when it boils add sugar, flour and poppy seed, stirring
> vigorously. Cook over medium heat until mixture thickens. Remove from
heat.
> Add butter and then add vanilla
>
>
> You can use the canned Solo brand of poppy seed filling if you don't want
to
> make it yourself. I like to add a little lemon zest and a squeeze of lemon
> juice to perk up the flavor of the canned stuff. Years ago my mother would
> haul out her hand cranked grinder and process the poppy seeds. I think
that
> she just bought the filling in later years.
>
>
>
>