ROLL.5 RECIPES

Steps:

• Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and egg to milk mixture, stirring until smooth; cover and let stand 15 minutes.
• Add 3/4 cup flour and salt; stir until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
• Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.
• Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into desired form (see "Shaping Options"). Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1/2 teaspoon cornmeal. Lightly coat shaped dough portions with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.
• Preheat oven to 400°.
• Gently brush dough portions with butter; sprinkle with poppy seeds, if desired. Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack. Bake at 400° for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom. Place on wire racks. Serve warm, or cool completely on wire racks.

Steps:

• Heat the milk until it is just slightly warm to the touch. Stir in the yeast and sugar. Let stand for 5 to 10 minutes. Stir in the yolks and sour cream until well blended. Add the flour and salt; knead vigorously, on a well floured surface, for 15 minutes. . Cover dough and let it rise for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Divide dough into 5 pieces. Shape the pieces into balls, then roll them out to 1/8 inch thickness. Stir together the nuts, 1/2 cup of sugar and melted butter to make the filling. Spread about 1 to 1 1/2 cups of filling onto the dough. Roll up like a jellyroll and pinch to seal.
• Place rolls onto baking sheets about 3 inches apart. Brush with egg white, and bake for 35 to 40 minutes in the preheated oven. Cool, slice, and serve.