Nut And Poppy Seed Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1 cup sour cream
• 1/2 cup sugar
• 1/2 cup butter, melted
• 2 large eggs
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 cup ground pecans
• 1/2 cup sugar
• 1/2 cup chopped dates
• 1/2 cup 2% milk
• 1 teaspoon salt
• 1 large egg white
• 1 can (12-1/2 ounces) poppy seed cake and pastry filling
• 1/4 cup chopped raisins
• 1/4 cup chopped walnuts
• 2 cups confectioners' sugar
• 2 to 3 tablespoons water

1. In a large bowl, dissolve yeast in warm water. Add milk, sour cream, sugar, butter, eggs, salt and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
2. Divide dough in half. Roll each portion into a 14x12-in. rectangle. For nut filling, in a small bowl, combine pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over one portion. Spread poppy seed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment paper-lined
3. . Let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 350u0b0. Bake 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

active dry yeast, warm water, milk, sour cream, sugar, butter, eggs, salt, allpurpose, ground pecans, sugar, dates, milk, salt, egg white, cake, raisins, walnuts, sugar, water

Taken from www.tasteofhome.com/recipes/nut-and-poppy-seed-rolls/ (may not work)