Andrea, I am not sure what you mean by nut rolls and poppy seed rolls but here is the nut bread my mother always made for Easter.

Dissolve yeast in lukewarm water. Cream shortening and sugar; add salt, well beaten eggs, lemon peel, nutmeg, lukewarm milk; add yeast. Add 3 cups flour; beat until smooth. Add remaining flour to make easily handled dough; turn out on floured surface, knead until smooth and elastic.

Place in a greased bowl, brush with melted shortening; cover, let rise in warm place until doubled in bulk, 1 1/2 to 2 hours. When light punch down and use to make nut roll or can be used for various sweet rolls and bread. If dough is not to be used at once cover tightly with 2 thicknesses of waxed paper or a bowl cover and store in refrigerator. May be kept 2 or 3 days. In this case allow additional time for chilled dough to rise. Makes 3 loaves or 48 buns.

Filling: Mix all ingredients together. Using 1 third of sweet dough recipe, roll out dough to about a quarter inch thick. Spread with mixture. Roll up and pinch seams and ends to seal. Brush with melted margarine. Make two more loaves with remainging dough. Cover and let rise until doubled. Bake at 375 degrees F. for about 35-45 minutes or until golden brown.