Friday, October 19, 2007

Nut Rolls

I don't like nuts but I have made these nut rolls for everyone else and they are "to die for". The recipe makes several rolls, so they can be shared as a Christmas gift. After cooking the rolls and cooling, transfer to a piece of cardboard cut to the size of the wroll. Wrap in plastic wrap, then wrap in heavy duty foil, seal and freeze.

8 cups flour
1/2 lb butter, softened
7 Tbs. sugar
1/2 tsp. salt
1 large cake yeast(dissolved in 1/2 cup warm water)[OR use 3 pkg dry yeast dissolved per package instructions)
4 eggs beaten
1/2 pt sour cream
1 tsp vanilla

Mix together the flour, salt and sugar in large bowl. Cut in soft butter. Add beaten eggs, sour cream, vanill and dissolved yeast. Knead until smooth. Divide dought into 8 equal parts. Roll each part of dough into thin rectangle (about the thickness of a pie dough). Spread each rectangle with ground nut or poppy seed filling (see below) and rough dough, tightly, turning ends of roll under. Brush tops of each roll with evaporated milk. Place rolls (they will spread) on greased baking sheet and let rolls rise on pans for 1/2 hour in warm spot prior to baking. Bake rolls at 350 degrees for 30 minutes. Cool.

Nut filling:
2 lbs. shelled ground walnuts
1 cup sugar
1 tsp cinnamon
Milk (just enough to moisten nut mixture)
Heat over nuts and sugar over low flame to dissolve sugar in nuts. Cool before spreading on dough.

Poppy Seed:
"Baker's" makes a brand of Poppy Seed filling (normally found in baking section). One jar will generally cover 2 rolls.

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