| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Ground walnuts |
| 2 | tb | Sugar |
| 1/4 | c | Milk |
| 2 | tb | Honey |
| 1/2 | ts | Vanilla |
| 2 | cn | (8-oz) refrigerated quick crescent dinner rolls |
| 2 | tb | Honey |
| 1 | tb | Butter or margarine |
INSTRUCTIONS
Heat oven to 375. In saucepan combine 1 cup nuts, sugar, milk & 2 Tbs honey. Heat to boiling. Remove from heat & stir in remaining nuts & vanilla. Cool 15 minutes. Separate 1 can of dough into 12 rectangles. Overlap long sides. Press or roll to form 14x8-inch roll. Firmly press edges to seal. Spread with nut mixture. On waxed paper, separate 2nd can of dough. Press or roll to 14x8-inch rectangle. Place over nut filling, seal edges & cut crosswise into twelve 8-inch long strips. Twist, then coil each strip, tucking end under. Place on ungreased cookie sheet & bake 10-12 minutes until light golden brown. In small saucepan heat 2 Tbs honey & 1 Tbs butter until melted. Brush this over partially baked rolls. Return rolls to oven for 2-4 minutes until golden brown. Remove from pan to cool. Serve warm. Yields 12 rolls. JUDY BAXTER AMORY, MS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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