Walnut Roll

Walnut Roll

1   Cake compressed yeast               1 ts Salt OR 1 cake dry yeast                2    Eggs, well beaten 4 tb Melted shortening                  6 c  White flour 2 c Milk, scalded and cooled            2 c  Walnuts, ground 1/2 c Sugar                               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 (450� F) 20-25 minutes. 16 servings.

Contributed by :

 * World Recipes Y-Group