This recipe is from my Mother-In-Law, Marie Shea.  Mom loved to bake for friends and family.  The Nut Rolls were a staple…she baked it so often.  Everything that she made was from scratch, and most of the time she didn’t even look at a recipe.  Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1:   1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2:   1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3:   1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4:   1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5:   1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F.  Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup.  Then beat the yolks until foamy.  Pour the milk into the yolks and beat.  Add yeast mixture; beat up a little then add to the flour.  Knead until no longer sticky; add more flour if needed.  Place dough into a buttered bowl and place in fridge overnight.  **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 –  Now make the nut filling.  Bring to a boil; the margarine, milk and sugar.  Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender.  By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

***   CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE   ***

***   BRUSH WITH MELTED MARGARINE   ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

 

(Recipe for Nut Rolls is from Marie Shea)