Okay, now I am really bent out of shape; this is the 44th day of what one could call the "Siege," with cold temperatures, high winds, and snow all over the place. Visibility is such that one cannot even see the William Rivers Pitt from the house--of course, even the William Rivers Pitt, the most prominent landmark around, has been nothing but just another anonymous white heap the past 44 days.
Anyway. I need to try something new, to dispel the dreary gloom.
As all know, the deal with Springerle cookies worked out well, the second attempt turning out exactly what one had striven for.
And so now another request.
As a lilttle lad, my favorite food was the poppyseed rolls as made by the mater.
However, she didn't make them like most people made them.
The main thing is, I do not recall if the dough she used, was the sort that had to rise, or if one just made the dough and rolled it out flat. I sort of suspect she did NOT use the sort of dough that has to rise, although most who make this treat do.
Poppyseed rolls are actually easy to make; the dough, some butter, some poppyseed, roll it all up, and presto! poppyseed rolls, which one slices.
Does anyone have any idea of the way to make dough for these things?
I'm really desperate to keep from going nuts; one looks out the windows, and sees nothing but relentless ceaseless solid white.