Print
Email
Add a photoServings: 12
Ingredients
- 4 c. Flour, plus flour for dusting
- 2 c. Butter
- 1/2 c. Lowfat milk, heated to lukewarm 105 to 115 degrees)
- 1 Tbsp. Sugar
- 1 pkt Active dry yeast
- 3 x Egg yolks
- 1 whl egg
- 3 Tbsp. Lowfat sour cream Walnut-Apricot Filling, see recipe Poppy-Seed Filling, see recipe
Directions
- In a large mixing bowl, place flour. Cut in butter with a pastry blender or possibly fork till crumbly. Make a well in the center of flour mix and pour in lowfat milk. Sprinkle sugar and yeast over lowfat milk, stir, and let stand till foamy
- (about 5 min).
- With 2 spoons mix together liquid and dry ingredients. Cover with a tea towel and let stand in a hot place till mix bubbles and rises slightly (5 - 10 min). Add in egg yolks and 2 Tbsp. lowfat sour cream and beat to create a light dough. If dough is too stiff, add in the remaining 2 Tbsp. lowfat sour cream.
- Turn dough out onto a floured board and knead till smooth and elastic (5 - 10 min). Cover with a tea towel and let stand in a hot place 30 min. Prepare fillings and set aside. Preheat oven to 350 degrees.
- Divide dough into 4 equal portions. With a floured rolling pin, roll out 1 portion into a rectangle the thickness of a matchstick. Spread half of the Walnut-Apricot Filling on surface of dough. Starting with a long side, roll up jelly-roll fashion, tucking in ends. Repeat with remaining dough, using remaining Walnut-Apricot Filling on 1 rectangle and dividing Poppy-Seed Filling between other 2 rectangles. Place rolls on 1 or possibly more baking sheets.
- Crack the whole egg into a small bowl and beat well; brush on tops of rolls, then prick rolls in a few places with fork tines or possibly a needle. Let stand 20 min, then brush with egg again. Bake till golden brown (30 to 45 min). Let cold on wire racks.
- Serving Ideas : To serve, cut into slices about 1" thick.
- NOTES :
- Yield: 4 rolls.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 278 | 63% |
| Total Fat 31.58g | 39% |
| Saturated Fat 19.68g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 229mg | 10% |
| Potassium 86mg | 2% |
| Total Carbs 33.63g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.74g | 1% |
| Protein 5.65g | 9% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
