Title: Walnut Roll
Categories: Bread
Yield: 6 Servings
| 1 | | Cake compressed yeast |
| | | OR 1 cake dry yeast |
| 4 | tb | Melted shortening |
| 2 | c | Milk, scalded and cooled |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 2 | | Eggs, well beaten |
| 6 | c | White flour |
| 2 | c | Walnuts, ground |
| 2 | c | Sugar |
Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt.
Add 1/2 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 1/8 to 1/4 inch thick.
Brush with melted butter or butter substitute. Cover with 2 cups ground
nuts mixed with 2 cups sugar. Spread this mixture about 1/4 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.