Recipe for Nut Roll

Nut Roll Dough

5 cups of flour
3 eggs
1 cup of warm water
1 cake yeast 2oz.
3 tbsp of sugar
1 tsp salt
1 lb. oleo or buttter

Crumble yeast in cup- add 3 tbsp of sugar over yeast. Fill cup with warm water, Stir until dissolved. Put cup in bowl because it will raise while setting. Over the yeast mixture sprinkle flour.(a dash). Add 1 lb. oleo to flour, blending with pastry blender. Add yeast mixture-add 3 beaten eggs. Refrigerate overnight. Do not put in plastic bowl. Cover bowl with dish towel. Makes 4 to 6 rolls. Bake on 375 degrees for 30 mins. Brush with milk. Dive dough into 5 balls. Put 4 in refrigerator while rolling out. Do not too thin. Pinch ends and seems. Flour board kneads each ball of dough before rolling out. Flour hands and board before rolling out dough.

Nut Roll Filling
3 rolls
4 cups ground walnuts
1 1/4 cup sugar maximum
2 Teaspoons cinamon
1 Teaspoon vanilla
3/4 cup milk(warm)
1 Tablespoon Butter
(melted in milk)

5 rolls
6 cups ground walnuts
2 cups sugar maximun
3 Tablespoons of cinnamon
2 Teaspoons of vanilla
1 1/4 cups of milk (warm)
1 1/1 Tablespoons Butter
(melted in milk)