| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry active yeast |
| 1 |
c |
Warm milk; (divided) |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter softened |
| 3 |
|
Eggs; slightly beaten |
| 1 |
ts |
Salt |
| 5 |
c |
Flour |
| 1 |
lb |
Walnuts; ground |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Milk plus extra for brushing |
INSTRUCTIONS
Rolls: Dissolve yeast in 1/4 cup warm water. Add yeast mixture to flour and
knead until dough does not stick to your hands. Place in a greased bowl and
cover. Let rise until doubled in bulk. Mean while prepare filling. Put
walnuts and sugar in large skillet. Mix well. Add eggs and 1 cup milk.
Slowly cook until liquid is absorbed and sugar melts. Cool. Punch down
dough into 3 equal parts and let rest 15 minutes. Roll each part out thin
and spread with 1/3 of filling. Roll up like a jelly roll. Each roll will
be 14-15 inches long. Place rolls on greased cookie sheet and allow to
stand 30 minutes to rise. Brush with milk and bake at 350 degrees for about
45 minutes, until golden brown. Remove from pan and cool completely on
rack. Slice into 1-1 1/2 inch slices.
NOTES : I use 3 loaves of frozen bread dough. Thaw, let rise and follow
above directions.
Recipe by: Columbus Dispatch
Posted to MC-Recipe Digest by LABLADY 13 <LABLADY13@aol.com> on Apr 8, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”