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Nut Roll Dough:
Crumble yeast in small bowl, add 1/2 teaspoon sugar and 2 Tablespoons lukewarm milk and set aside to raise. In a large bowl, combine the softened margarine, egg yolks, sugar, salt, milk and flour and mix well. Then add the raised yeast mixture and mix thoroughly. The dough will be very sticky but DO NOT add any more flour. Just pat the dough down and sprinkle the top lightly with a little flour, cover and put in the refrigerator overnight (or for at least 6 hours). In the morning, turn the dough out on a lightly floured board and shape it into a jelly roll. Cut this dough in 4 equal parts, roll it out thin and spread with nut mixture (see below). Set aside to raise for at least 2 hours. Brush the top of nut rolls with egg just before you put them in oven. Bake at 375 for 30-35 minutes. Allow the rolls to cool completely before icing them (optional – see below).

Nut Mixture for Nut Rolls:
Beat egg whites until frothy, add sugar and beat well – then fold in the nuts. If too thick to spread, add some milk to make it a little thinner.

Mix margarine and Crisco well, add sugar and beat well, add the milk a little at a time and beat very well after each addition- add vanilla. Beat until nice and fluffy.

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