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| − | Walnut Roll |
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| − | 1 Cake compressed yeast 1 ts Salt |
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| − | OR 1 cake dry yeast 2 Eggs, well beaten |
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| − | 2 c Milk, scalded and cooled 2 c Walnuts, ground |
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| + | [[walnut]] Roll |
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| − | Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt. |
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| − | Add 1/2 of flour and beat until smooth. Cover and let stand in a warm |
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| − | place overnight. In the morning, add eggs, and enough flour to make a |
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| − | smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover |
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| − | with a warm, damp cloth, and let rise until double in bulk. Knead down and |
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| − | let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. |
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| − | Brush with melted butter or butter substitute. Cover with 2 cups ground |
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| − | nuts mixed with 2 cups sugar. Spread this mixture about 1/4 inch thick on |
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| − | the rolled dough. Roll like cinnamon rolls but do not cut. Place in |
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| − | well-oiled pan. Set in a warm place, cover ant let rise until treble in |
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| − | bulk. Brush top with melted butter and bake in hot oven (450� F) 20-25 |
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| − | minutes. 16 servings. |
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| + | *1 Cake [[compressed yeast]] 1 ts SaltOr 1 Cake [[dry yeast]] 2 [[eggs]], Well Beaten |
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| + | *2 c [[milk]], Scalded And Cooled 2 c [[walnuts]], Ground |
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| − | [[Category:world_recipes]] |
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| + | 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 WarmPlace Overnight. in The Morning, Add [[eggs]], And Enough [[flour]] to Make aSmooth Dough. Knead Until Smooth And Elastic. Place Dough in a Bowl, CoverWith a Warm, Damp Cloth, And Let Rise Until Double in Bulk. Knead Down AndLet 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 GroundNuts Mixed With 2 Cups [[sugar]]. Spread This Mixture About 1/4 Inch Thick OnThe Rolled Dough. Roll Like [[cinnamon]] Rolls But do Not Cut. Place InWell-Oiled Pan. Set in a Warm Place, Cover Ant Let Rise Until Treble InBulk. Brush Top With Melted [[butter]] And Bake in Hot Oven (450? f) 20-25Minutes. 16 Servings. |
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| + | [[category:world_Recipes]]
[[Category:Walnut Recipes]]
[[Category:Active dry yeast Recipes]]
[[Category:Fresh yeast Recipes]]
[[Category:Cinnamon Recipes]]
[[Category:Milk Recipes]]
[[Category:Flour Recipes]]
[[Category:Yeast Recipes]]
[[Category:Butter Recipes]]
[[Category:Shortening Recipes]]
[[Category:Salt Recipes]]
[[Category:Granulated sugar Recipes]]
[[Category:Egg Recipes]] |
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Revision as of 08:51, 16 March 2007
walnut Roll
- 1 Cake compressed yeast 1 ts SaltOr 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 WarmPlace Overnight. in The Morning, Add eggs, And Enough flour to Make aSmooth Dough. Knead Until Smooth And Elastic. Place Dough in a Bowl, CoverWith a Warm, Damp Cloth, And Let Rise Until Double in Bulk. Knead Down AndLet 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 GroundNuts Mixed With 2 Cups sugar. Spread This Mixture About 1/4 Inch Thick OnThe Rolled Dough. Roll Like cinnamon Rolls But do Not Cut. Place InWell-Oiled Pan. Set in a Warm Place, Cover Ant Let Rise Until Treble InBulk. Brush Top With Melted butter And Bake in Hot Oven (450? f) 20-25Minutes. 16 Servings.