2 cups sugar
1 cup shortening (or margarine)
2 cups buttermilk
2 tsp baking soda
5 tsp baking powder
7 cups flour
2 tsp vanilla
Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven.
-Mary Carlson, Bethesda Lutheran Church Cookbook
Yield: need to ask…
Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution.
1 or 2 packets Active Dry Yeast (0.25 to 0.5 oz)
0.5 cup water, luke warm
1 Tbl & 1 cup sugar
2 cups milk, scalded
0.5 cup butter
2 tsp salt
7 to 9 cups flour
12.5 oz poppy seed filling (1 can Solo brand)
In a small bowl, combine yeast with water and 1 Tbs sugar; allow to stand until frothy. In a sauce pan, scald milk, add butter and allow to cool. In a second small bowl, combine 1 cup sugar, salt and eggs, beat until thick. In a large bowl, combine flour, and the yeast, milk and egg mixtures, beat 10 minutes until dough is light but stiff. Knead dough 3 to 4 minutes on a floured board. Put dough in a greased large bowl and cover with a tea towel. Place the bowl on a pan of hot water. Let the dough rise until it doubles in size, punch and let rise again.
Preheat oven to 350 degrees.
In batches, roll out dough on floured board to 0.25 inch, cut into 3 inch squares. Spoon a dab (about a tsp) of poppy seed filling in the center of each square. With each square, fold corners in and pinch together. Put the rolls on cookie sheet, well separated. Bake for approximately 20 minutes.
Yield: about 6 dozen rolls
My mom made these every year around Christmas. She got the recipe from her mother-in-law, who go it from her mother-in-law. Amy will need to pass it along to Connor’s future wife. In the past couple years, I have been making raspberry rolls as well.