(Juanita Kukay)
Contributed by Monica Sharp.
Ingredients –
– 2 pkg. yeast
– 1/4 c.warm water
– 1 c. milk
– 1/4 c. Crisco
– 1/2 c. sugar
– 2 tsp. salt
– 5 c. sifted flour
– 2 eggs Walnut filling
Soften yeast in water. Heat milk and shortening until melted. Do not boil. Measure sugar and salt into large bowl. Add hot milk mixture and stir until dissolved. Cool to lukewarm. Add about 1-1/2 c. flour and beat well. Add softened yeast and eggs. Beat well. Add enough flour to make a soft dough. Turn out on lightly floured board and knead until smooth ad satiny, about 5 min. to 8 min. Shape into ball and place in greased bowl. Grease surface of dough lightly. Cover and let rise in warm place until doubled in bulk, about 1 hour 15 min. Punch down. Let rest 10 minutes. Divide dough into thirds. Roll out each portion to rectangle about 10 x 20 inches. Dough will be very Spread with walnut filling. Roll up like jelly roll, starting with narrow edge, sealing edges to underside. Place on greased baking sheets and brush tops lightly with melted butter. Let rise until doubled, about 30 minutes. Bake at 375 F 30-35 minutes or until golden brown. Brush with butter. Makes 3 rolls.
Walnut Filling: 2 c. ground walnuts 3/4 c. honey 3/4 c. milk 1/3 c. sugar
Mix ingredients together in large heavy saucepan. Bring to boil and cook about 5 minutes, stirring occasionally. Remove from heat and cool.
