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  Nut Roll
  Nut Roll
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Print Recipe
Contributed from the favorite family recipes of Minnie Kowalik (McKees Rocks, PA).

½ lb. butter (very soft)
3 egg yolks
4 tbsp sugar
½ tsp salt
1 cup milk
4 cups flour
1 pkg. dry yeats or
½ cake fresh yeast

Crumble yeast in a small bowl; add
½ tsp sugar and 2 tbsp lukewarm milk.
Set aside to rise. 

In a large bowl, combine the softened butter, egg yolks, sugar, salt, milk and flour.
Mix well.

Add the raised yeast mixture and mix thoroughly.
The dough will be very sticky -- do not add more flour.
Pat the dough down and sprinkle the top lightly with a little flour.
Cover and put in the refrigerator over night (or at least 6 hours).

On a lightly floured board, thrn the dough out and shape it into a jelly roll.
Cut into 4 equal parts, roll it out thinly and spread with nut filling.
Roll into a log shape.  Set aside to rise for at least 2 hours.
Bake at 375ºF for 30-35 minutes.  If desired, brush rolls with egg just before baking.

Filling:
4 cups ground
Flanigan Farms Sliced Almonds
OR Flanigan Farms Walnuts, Chopped
OR Flanigan Farms Pecan Pieces


Ingredients:

 
Sliced Almonds             Case Price: $14.46
Walnuts, Chopped         Case Price: $29.70
Pecan Pieces                Case Price: $24.75
 



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