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Instructions |
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For filling- In 2 qt pan, combine walnuts, milk, sugar, egg and butter. Mix well. Cook over medium heat until thick. Set aside. Allow to cool to lukewarm before spreading on dough
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For dough- In large pan over medium heat, bring sour cream to a boil. Remove from heat. Add 3 T butter, 5 T sugar and salt. Stir until well blended. Cool to lukewarm. Add 2 eggs and crumbled yeast and stir until yeast is dissolved using a spoon. Mix in flour and baking soda until dough forms.
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Turn out onto floured surface. Knead lightly a few minutes to form a small bowl. Cover, let rest five minutes. Divide dough into three equal portions. Roll dough out on a floured surface 1/4 inch thick. Spread with cooled nut filling. Roll up jellyroll fashion. Pinch seems to secure and tuck ends in.
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Place on a well greased 9x13 pan. Repeat with rest of dough. Let raise one and a half hours covered with a clean cloth in a warm draft free place. When ready to bake, preheat oven to 350. Bake uncovered about 35 minutes. Makes 3 rolls.
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Originally Submitted
3/23/2013
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