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Granny White
Christmas Walnut Roll
2
1
1
3
6
3
1
1
cakes yeast
tsp salt
/2 c warm milk
tbs sugar
c flour, sifted
eggs, beaten
/2 lb butter
c sour cream, room temperature
2
2
lbs. ground nuts
c sugar
In a medium bowl, dissolve yeast in milk and set aside for five
minutes. In another large bowl, combine flour, butter, salt,
sugar, eggs, and sour cream. Mix well. Add yeast and milk mixture
and blend well. Divide dough into 4 parts and roll each part out
(1/4 or so thick) in a rectangular shape on a floured surface, as
for jelly roll. Combine nuts and sugar in a bowl. Spread nut
filling evenly over dough, roll up dough lengthwise (dough rolls
should be longer rather than shorter). Place on a lightly greased
cookie sheet. Allow to rise for 1 hour or until doubled in bulk.
Bake 35−40 minutes, or until rolls are nicely browned. When done,
remove from oven and cool rolls on wire rack. When rolls are
473
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