Walnut roll

Yield: 6 servings

Measure Ingredient
1 Cake compressed yeast
OR 1 cake dry yeast
4 tablespoons Melted shortening
2 cups Milk, scalded and cooled
½ cup Sugar
1 teaspoon Salt
2 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.

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