|Refrigerator Nut Rolls|
"Rolled pastry with a walnut filling. These nut rolls were a circle of relatives preferred for years. They are one of the maximum asked gadgets for each birthday party we are invited to. They freeze actually well, so that you don't mind making so lots of them."
- 2 (.25 ounce) programs active dry yeast
- 1/2 cup warm water
- 1/2 teaspoon white sugar
- 2 cups margarine, melted
- 1 (12 fluid ounce) can evaporated milk
- 1 cup bitter cream
- 6 egg yolks
- 10 cups all-reason flour
- 6 tablespoons white sugar
- 1 teaspoon salt
- 1 pinch salt
- 6 egg whites
- 1 cup white sugar
- 4 pounds floor walnuts
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon confectioners' sugar for dusting
|Prep : 20M||Cook : 75M||Ready in : P1D|
- In a small bowl, dissolve yeast in warm water with half of teaspoon of sugar. Let take a seat until creamy; about 10 mins.
- In a huge bowl, blend together melted margarine, evaporated milk, sour cream and yeast aggregate. Stir in the egg yolks. Combine the flour, salt and six tablespoons sugar; stir into the wet combination, then knead till the dough no longer sticks in your hands. Cover dough and refrigerate in a single day.
- To make the filling, beat egg whites till tender peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
- Preheat oven to 350 degrees F (175 ranges C).
- Cut dough into baseball sized quantities. Dust a smooth dry floor with confectioners' sugar. Roll the dough out to at least one/4 to one/8 inch in thickness. Spread with filling, then reduce into sixteen wedges like a pizza. Roll up wedges from the outdoor into the factor. Brush with remaining milk and place 1 inch aside on a cookie sheet.
- Bake for 18 to 21 minutes within the preheated oven, till golden brown.
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