| 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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