Polish Nut Rolls (aka Easter Nut Roll

• Refrigerated

  • 2 Egg whites, medium
  • 5 Egg yolks, Medium
  • 5 Eggs, medium

• Baking & Spices

  • 3 packets Active dry yeast
  • 8 cups All-purpose flour
  • 1 lb Powdered sugar
  • 1 1/2 tsp Salt
  • 3 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 6 1/2 cups English walnuts, fine

• Dairy

  • 2 2/3 cup Butter
  • 2 1/2 cup Milk

• Beer, Wine & Liquor

  • 2 oz Whiskey

• Liquids

  • 3/4 cups Water

Found on dish-ditty.com

Ingredients

• 1 cup Milk
• 1/2 cup Sugar
• 1 1/2 teaspoon Salt
• 1 cup Butter
• 3 packets Active Dry Yeast
• 3/4 cups Warm Water
• 5 Medium Eggs (lightly beaten together)
• 7-8 cups All Purpose Flour (or as much needed to make soft, elastic dough -- amount varies)
• 2oz Whiskey
• 6 1/2 cups English Walnuts (chopped fine, can substitute pecans in a pinch (measure 1 cup after the nuts are chopped))
• 1 1/2 cup Butter
• 3 cups Sugar
• 1 1/2 cup Milk
• 5 Medium Egg Yolks
• 1 1/2 tablespoon Butter (melted)
• 2 Medium Egg Whites
• 1 teaspoon Vanilla Extract
• 1lb Powdered Sugar

Directions

• Make the walnut filling first so that it has time to cool fully before using. Mix all ingredients in a saucepan and bring to a boil. Turn down heat and simmer for about 5 minutes, stirring occasionally. Cool to room temperature before spreading on the rolled out dough. Reserve at least 2 egg whites for the icing mixture.
• Scald milk (heat until bubbles start to form) in a saucepan (or microwave, approximately 90 seconds). Remove from heat and stir in sugar, salt and butter. Stir until the butter is completely melted. Cool to lukewarm.
• In a large mixing bowl, dissolve the yeast in the lukewarm water (100-110 degrees) and add in about 1 Tablespoon of sugar. Allow to sit until mixture starts bubbling (this is called proofing the yeast). Stir in the milk mixture followed by the eggs, whiskey and then the flour, added one cup at a time. Add the flour until a soft elastic dough forms. If using a stand mixer, use the paddle for the first 4-5 cups and then switch to the dough hook. Once you have added all the flour, knead the dough either by hand or in a mixer with a bread hook for about 5 minutes. Put the dough into a greased (Crisco, butter, or olive oil) bow, cover with a damp towel and let raise until doubled in bulk (approximately 45 minutes).
• Punch the dough down after doubling, then separate (pull or cut) into nine equal portions. Keep the portions of dough waiting to be rolled covered with a damp towel. Form one of the portions into a ball (about the size of a softball). Roll out the ball on a floured board into an 18 inch round pizza pie shape. Spread a generous portion of the walnut (see below for recipe), on the surface of the dough, leaving about 1 inch of dough without filling so you can make a seam when rolled. Roll up into a long loaf, being sure to end the roll on the filling-free side. Place the roll, seams side down, onto a greased (with Crisco or Pam) cookie sheet, leaving some room in between the rolls to raise, and allow them to raise until doubled in bulk (about 30 minutes). **About 2 rolls per cookie sheets will allow enough room for raise without touching. If the rolls touch, you are likely to have walnut filling leaking through and the dough in that spot wont be done.
• Once doubled, make sure there is still room between each rolls to allow for further rising in the oven during baking. Bake at 350 degrees for approximately 18 minutes until golden brown on top. Cool and ice with the icing mixture below.
• Blend the butter, egg whites and vanilla extract in a bowl. Gradually stir in the powdered sugar. Adjust with a little water or powdered sugar as necessary for a smooth creamy texture.