two hour poppyseed or nut roll

6 to 7 cups unsifted flour
3 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1 cup dairy sour cream
1/2 cup water
1 cup (2 sticks) butter or margarine
3 eggs at room temperature

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine sour cream, water and butter or margarine in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1-cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional four to make a soft dough. Turn out onto lightly floured board; knead a few times to form a ball. Cover and let rise 10 minutes.

Divide dough into 4 pieces. Roll out each piece into a 14 x 12 inch rectangle. Spread each with either nut or poppy seed filling. Roll up from the long side, as for jelly roll. Seal edges. Place on greased baking sheets, sealed edges down. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 350 for about 35 minutes or until done. Remove from baking sheets and cool on wire racks. When cool, if desired, drizzle with confectioners sugar frosting.

Pecan filling: Melt 1 cup (2 sticks) butter over low heat. Stir in 1/2 cup sugar and 1/4 cup vanilla extract. Add 7 cups ground pecans. Blend well. Divide into four portions for nut rolls.

Poppyseed filling: I use a half can of Solo poppyseed filling for each roll.

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