Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Cake compressed yeast |
\N \N | OR 1 cake dry yeast |
4 tablespoons | Melted shortening |
2 cups | Milk, scalded and cooled |
½ cup | Sugar |
1 teaspoon | Salt |
2 \N | Eggs, well beaten |
6 cups | White flour |
2 cups | Walnuts, ground |
2 cups | Sugar |
Soften yeast in lukewarm milk. Add shortening, ½ cup sugar, and salt. Add ½ of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning, add eggs, and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll ⅛ to ¼ inch thick. Brush with melted butter or butter substitute. Cover with 2 cups ground nuts mixed with 2 cups sugar.
Spread this mixture about ¼ inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place, cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450ø F) 20-25 minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA.