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Dombrowski’s Polish Nut Roll




Source of Recipe


Bette Joyce


Recipe Introduction


(From Joe’s “Aunt Olga”)
Yield: 3 rolls



List of Ingredients




Crust:
3 ¾ C. flour
½ pound (2 sticks) butter or margarine, melted
1 egg
½ teas. Salt
1 pkg. Dry yeast
1 Tbs. Sugar
½ to 2/3 cup milk – warmed, but not hot.

Filling:
14 whole graham crackers, finely ground
1 pound pecans
1 cup coconut
1 ½ cups sugar
1 cup milk



Recipe



Crust:
Combine all ingredients and mix by hand until smooth. (Add additional milk if too dry). Divide the dough into 3 equal parts. Let sit while mixing filling ingredients. Dough does not rise.

Filling:
Grind graham crackers in food processor until fine. Remove and place in a large bowl. Finely chop pecans in food processor until small chunks remain. Do not grind. Add to the graham crackers, along with the rest of the ingredients. Mixture should be moist enough to spread, but not liquid. Add more milk if needed. (about the consistency of icing for German Chocolate cake) Set aside.

Preparation:
Roll out one ball of dough on a floured pastry cloth into a rectangle about 7” x 15”. I roll it out between two layers of waxed paper, as thin as I can without ripping. Spread the dough with filling mixture and roll up jelly roll fashion from the long end. Slide onto ungreased cookie sheet, seam down. Repeat with the other 2 pieces of dough. I put all three on one cookie sheet, but it was tight.

Bake at 350 degrees about 45-60 minutes until golden brown. Cool before cutting. Cut into ½” slices using a serrated bread knife in a sawing motion. This freezes very well.