Ingredients for Dough:

2 cups warm milk
1 cup butter
3/4 cup sugar
1 cake yeast
4 beaten eggs
Pinch of salt

Ingredients for Filling:

3 pounds walnuts (finely chopped)
1 cup canned evaporated milk
4 beaten egg whites
2 tablespoons butter
2 tablespoons White Karo Syrup
sugar, to taste (approximately 2 to 3 cups)

Directions for dough:

Heat milk, butter, sugar, and salt on stove until mixture is warm. Remove about 2/3 cup of mixture and dissolve a cake of yeast in it and set aside. Add beaten eggs to remaining liquid mixture. In large bowl put 7 cups of flour. Add yeast mixture to flour, and then add remaining liquid mixture. Knead mixture until dough is soft to touch but not sticky. Place dough in bowl and cover to keep from drying out (you can use Saran Wrap or Foil). Refrigerate dough overnight.

Directons for filling:

Mix canned milk, egg whites, butter, syrup, and sugar together. Then add chopped walnuts and mix thoroughly. Use approximately 3/4 cups of filling and 3/4 pounds of dough per nut roll. This recipe will make approximately 7 nut rolls.

Roll dough with rolling pin. Lightly dust surface and rolling pin with flour to prevent from sticking. Dough should roll out to about 12x8. Spread filling on dough and roll dough so that it is 12-inch long. Note: Roll forward from the 8” side of dough. Place nut rolls on greased cookie sheet. You can usually fit two to a sheet. Make sure that the seam of nut roll is on the bottom when placing on cookie sheet. Let nut roll raise for approximately 1 hour on cookie sheet. Just before placing in oven fork the dough approximately 4 times on top and then brush with mixture of egg yolks (4) and water (1 tbsp.).

Bake at 350°F for 20 minutes.

Submitted by: Cheryl Hampton