Home > Recipes > Almonds >   Nut Roll
	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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