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Mother’s Nut Rolls




Source of Recipe


Internet


List of Ingredients




9 to 10 C. flour
1 C. Crisco
1 C. White sugar
2 C. Warm milk
1 t. salt
3 egg yolks
2 Pkg. dry yeast
½ Pt. sour cream


Recipe



Bake 325 for 40 minutes or until light brown and when you touch them they are firm

In small bowl add yeast with 1 tsp. sugar and ½ C. warm water. Set aside.

In Large Bowl: 9 C. flour, sugar, Crisco, salt. Mix well. Add milk.
MIX. Put yolks and sour cream together and add to mixture. Mix.
Mix.. Add yeast and start to knead in bowl for a few minutes.
Take the dough and put on counter. Knead until very smooth adding the remaining flour if needed. It should not be sticky…..This will take approx. 10 to 12 min. to knead this large ball of dough. Put back in large greased bowl and cover.
Chill overnight.

Make 8 balls. Roll out thin. Spread with nut mixture or apricot mixture or poppy seed mixture, and roll in jelly roll fashion pushing in the two ends…

Nut Filling: 3 Pkg. nuts ground fine, 2 C. white sugar, pinch of salt, 4 egg whites, 1 can of can milk. Make the filling the consistency to spread.
When I spread the nuts on dough, I dip my spreader or large spoon in water to spread the nuts on the dough easier.
Place on well greased cookie sheet. (2) per sheet.
Cover and let stand until it doubles in size. This might take several hours. Continue to make the remainder rolls.
Bake and let cool. Wrap in foil.