Yield: 6 servings
|1||Cake compressed yeast|
|OR 1 cake dry yeast|
|4 tablespoons||Melted shortening|
|2 cups||Milk, scalded and cooled|
|2||Eggs, well beaten|
|6 cups||White flour|
|2 cups||Walnuts, ground|
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.