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Walnut roll

Yield: 2 Servings

Ingredients:

• 1 Cake compressed yeast OR 1 cake dry yeast
• 4 tb Melted shortening
• 2 c Milk scalded and cooled
• 1/2 c Sugar
• 1 ts Salt
• 2 Eggs well beaten
• 6 c White flour
• 2 c Walnuts ground
• 2 c Sugar Soften yeast in lukewarm milk. Add shortening
• 1/2cup sugar

Instructions:

and salt. Add 1/2 of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning add eggs and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl cover with a warm damp cloth and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. Brush with melted butter or butter substitute. Cover with 2cups ground nuts mixed with 2cups sugar. Spread this mixture about 1/4 inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450x F) 20-25 minutes. 16 servings. Mrs. Mary G. Cimra Timblin PA. MM by Cathy Svitek From the recipe files of Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 GT Cookbook moderator at net/node 004/005

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