Holiday Nut Roll

• Vegetarian

• Refrigerated

  • 7 Egg yolks

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 6 1/2 cup Flour
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 4 tbsp Vanilla
  • 3 cups White sugar
  • 1 pkg Yeast

• Nuts & Seeds

  • 1 lb Walnuts, fine ground

• Dairy

  • 1 lb Butter
  • 1 cup Milk

• Liquids

  • 1 cup Water

Found on hostessatheart.com

Description

Ingredients

• 1 lb walnuts, ground fine
• 3 cups white sugar
• 1 cup water
• 2 tablespoons vanilla
• 1-1/2 teaspoon cinnamon
• 1 cup milk, lukewarm
• 1 pkg yeast
• 2 tablespoons sugar
• 1/2 cup flour
• 6 cups all-purpose flour
• 1 lb butter (4 sticks)
• 1/2 teaspoon salt
• 2 Tablespoons vanilla
• 7 egg yolks, well beaten

Directions

• Combine sponge ingredients and set aside until bubbly (10-15 minutes).
• In a medium sized sauce pan combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick while you make your rolls, stir in additional hot water or milk.
• Combine dough ingredients as you would pie dough. Add sponge to flour mixture and mix with your hands until crumbs form. Roll walnut-sized balls of dough and put them on a rimmed baking sheet.
• Dust working surface with flour. Roll each ball into approximately a 4-inch circle. Spoon a tablespoon of filling onto the dough and spread it out. Dont over fill or your roll will break open or ooze out in the oven.
• Roll into a crescent shape. Brush with egg white
• Bake at 375°F 10-15 minutes or until golden. Cook on a wire cooling rack.
• Store at room temperature in an airtight container. Can also be frozen.