INGREDIENTS

INSTRUCTIONS

FILLING
From: wtl1@ntrs.com
Date: Sun, 4 Dec 1994 01:36:00 GMT
Put milk, sugar, butter and lard and heat until it melts.  Take from stove,
cool until luke warm.  Put yeast in 1 large cup warm water & disolve, add 2
teas. sugar, 2 Tbl of flour and hear.  Place in warm spot to rise.  Put
flour in dishpan and add the yeast, milk liquid and eggs and knead 10
minutes until elastic. Place in warm place until double in size. Weigh
dough in 1 lb balls and roll (not too thin). Fill with nut filling. It
takes 3/4 lbs shelled walnuts for each roll. Bake at 350 (depends on your
oven 325 to 350). Bake 40 minutes - 20 minutes on bottom of oven and 20
minutes on top.  Makes about
11    rolls.
Filling: Combine everything except nuts Heat until sugar is dissolved.  Put
a little at a time into the nuts to make a paste.  Keep the milk mixture on
the heat and add a little milk to keep the paste thin.  Keep warm and add
the mixture to the ready dough.
This works well if you have a friend to help knead the dough and mix the
nut mixture. This is also not for the faint of heart or the weak of arm;
but it *is* good.
If the rolls split when baking, then they are probably too thin or there is
too much filling.
This recipe is an old Slovak recipie from my wife's grandmother, Catherine
Bruskie.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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