Yield: 100 Servings
|5 \N||Eggs; beaten|
|2 \N||Cakes yeast (3 foil packs = 1 cake per Fleishman's (sp) hot line)|
|2½ cup||Milk (may need a little more)|
|6 pounds||Shelled walnut meats; ground|
|10 cups||Sugar (5 lbs)|
Date: Sun, 4 Dec 1994 01:36:00 GMT Put milk, sugar, butter and lard and heat until it melts. Take from stove, cool until luke warm. Put yeast in 1 large cup warm water & disolve, add 2 teas. sugar, 2 Tbl of flour and hear. Place in warm spot to rise. Put flour in dishpan and add the yeast, milk liquid and eggs and knead 10 minutes until elastic. Place in warm place until double in size. Weigh dough in 1 lb balls and roll (not too thin). Fill with nut filling. It takes ¾ lbs shelled walnuts for each roll. Bake at 350 (depends on your oven 325 to 350). Bake 40 minutes - 20 minutes on bottom of oven and 20 minutes on top. Makes about
Filling: Combine everything except nuts Heat until sugar is dissolved. Put a little at a time into the nuts to make a paste. Keep the milk mixture on the heat and add a little milk to keep the paste thin. Keep warm and add the mixture to the ready dough. This works well if you have a friend to help knead the dough and mix the nut mixture. This is also not for the faint of heart or the weak of arm; but it *is* good.
If the rolls split when baking, then they are probably too thin or there is too much filling.
This recipe is an old Slovak recipie from my wife's grandmother, Catherine Bruskie.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .