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Nut Rolls Recipe

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This recipe for Nut Rolls, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Zelenka
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 or 8 c flour
2 pkgs dry or 1 large pkg compressed yeast
1 c sugar
7 eggs beaten
lb. melted butter or margarine
1 t salt
1 t vanilla
2 c milk

Filling

lb ground nuts
1 c sugar
1 t vanilla

Directions:
Directions:
Scald milk, remove from heat and cool till lukewarm, add yeast and c sugar to milk and set aside for 5 min. Add butter, beaten eggs and remaining sugar to yeast mixture with the vanilla. Combine the dry ingredients using only 7 c flour and mix with liquid. Knead for 5 or 6 minutes or until smooth, adding only enough flour to prevent dough from adhering to hands. Keep dough as soft as possible.
Place in a greased bowl. Brush top with melted butter, cover the bowl with waxed paper and a towel. Set in a warm place away from drafts. Allow to double in size. When you think the dough looks twice its size, press a fingertip lightly and quickly into the top of the dough. If the dent stays, the dough is light enough to be called double in bulk. If the dough springs back, let it stand another 15 min and test again. Turn it out onto a lightly floured pastry cloth. Divide into four equal parts. Knead each part separately. Let stand 5 min. Roll dough out and spread with filling. Roll up jelly-roll fashion. Form into a ring if desired or leave long. Press ends together. Cut V shapes with kitchen shears along the top of the roll about 1 in deep. Cover and let rise before baking. First one will be ready to bake when last one is rolled up. Bake at 350 for 30 to 35 min. Cool. Frost and decorate with nuts if desired.

For filling, Mix with enough milk to moisten. Make poppy-seed filling the same, except use c more sugar and 1 t almond flavoring. If desired you may bake these rolls in a well-greased bundt pan or angel food pan. Cool in pans 15 min before turning out.

Personal Notes:
Personal Notes:
If desired you may bake these rolls in a well-greased bundt pan or angel food pan. Cool in pans 15 min before turning out.

 

 

 

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