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HUNGARIAN NUT ROLLS

Source of Recipe

Internet


List of Ingredients

HUNGARIAN NUT ROLLS

NUT FILLING INGREDIENTS
1 to 2 pounds nuts, ground (about 1 ½ lbs. walnuts or 3/4 lbs. pecans)
2- 1/2 C sugar
2 sticks (1 cup) butter-melted
2 eggs
1 large cooking apple (grated)
3/4 to 1 teaspoon cinnamon (or to taste)

DOUGH INGREDIENTS
6 to 6 ½ cups sifted flour
3/4 tsp salt
6 Tbsp sugar
2 yeast cakes (or 2 packages of dry yeast)
1/2 C warm milk
1 C sour cream
2 sticks (1 cup) very soft butter
3 eggs (beaten)

OPTIONAL ICING INGREDIENTS:
2 C powdered sugar
2 to 3 tablespoons milk




Recipe


Instructions for making nut filling:
Combine all ingredients except the butter. Add the softened butter and mix well. Heat mixture in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the filling mixture has cooled. This makes more than enough filling for the Hungarian Nut Rolls. You can freeze any extra.

Instructions for making dough:
Dissolve yeast in warm milk (105-115 degrees F.). Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into 4 or 6 parts depending on length of nut roll wanted. Roll about ¼ inch thick, spread with nut filling and roll up jellyroll fashion. Let rise for 1 hour, or doubled in size. Bake in 350° oven for 30 to 40 minutes.
Makes 4 large or 6 medium rolls

Instructions for making optional icing:
Combine icing ingredients; drizzle over loaves.