Ingredients
Scale
Dough
- 1 lb margarine
- 1 cup scalded milk
- 1 tsp salt
- 3 pkg dry yeast in ¼ cup warm water
- 3 eggs, beaten
- 6 cup flour
Filling
- 1 cup milk, scalded
- 2 lbs walnuts, finely ground very fine grind is best)
- 3 eggs, beaten
- 1 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine margarine, one cup of scalded milk, and salt.
- Cool completely. Stir in eggs and yeast. Add flour. Stir until combined.
- Cover with a towel and set in refrigerator (or if it is really cold, outside) for at least 6 hours.
- Make filling: Temper eggs with a few tablespoons of the second cup of scalded milk, and add to remaining milk. Add sugar and vanilla. Fold in nuts.
- Roll a quarter of the dough in sugar in a rectangle or circle to about 1/16 in thickness. Chill remaining dough until it is used.
- Using a knife, cut dough into long strips, about 2 ½ in. wide.
- Spread filling along long side of strip and roll jelly-roll style.
- Slice the roll into individual cookies, about 2 inches long. Sprinkle top with sugar.
- Repeat with remaining quarters of dough.
- Bake at 350°F for 20-25 min, until golden brown
- Remove from pan and cool.
Enjoy!
Notes
- This recipe can easily be halved. Just use two packets of yeast.
- It is extremely important that you use sugar instead of flour when you roll out the dough. Yeast dough is very savory, so the sugar is added here instead of in the dough.
- If you don’t want to do the jelly roll, you can roll the strips like cinnamon rolls then slice them about 1/4 inch thick. Bake for the same amount of time.
- Prep Time: 35