Joanna's Nut Roll
Some of the ingredients may have more or less added. This is a recipe from grandmothers who did not measure using cups. Important points: (1) Use yeast cakes being careful not to kill yeast with HOT liquids. (2) Do not over-knead the dough. I mixed by hand then used a dough hook for only 10 minutes (MAX), then kneaded dough on board. Dough needs to be SOFT; not hard. (3) The filling needs to use honey and be VERY moist. If rolls turn out 'DRY', you need to add more milk to filling. (4) Egg yolk/milk mixture makes rolls golden brown and holes lets rolls vent while baking. (5) Spray grease keeps rolls moist.
Poppy Seed Filling for 2 rolls:
2 12-ounce cans of poppy seed pastry filling; 1 teaspoon of vanilla extract; 3/4 cup of honey, or to taste, 2 egg whites, or as needed; 1/4 cup scalded and cooled milk, or as needed.
Mix the poppy seed filling, vanilla extract,and honey in a bowl. In a separate bowl, beat the egg whites with electric mixer until they form stiff peaks. Stir in enough milk to create a soft, workable texture, and gently fold beaten egg whites. Use as filling