Nut Rolls

NUT ROLLS                          Granpa’s favorite

Makes 9 doz. Small rolls.

Nut Mix:

                        2 C. ground nuts chopped fine

                        1/ 2 C. sugar

                        Enough hot milk to make mix spread easily

                        Coconut can be added if desired

Dough:

                        Cream 1 lb. Butter/oleo (1/ 2 @ 1/ 2)

                        Add 2 egg yolks - beat well

Dissolve:

                        1 Tbsp. Fleishmans dry yeast in

                        1 C. canned milk

            Add to above and beat.

            Blend in with hands; 5 1/ 2 C. flour until dough forms a ball and won’t stick to hands.  Refrigerate overnight.

Divide into 18 parts.

On a board with powdered sugar instead of flour, roll one of the 18 parts into a 6” circle (I use a 6” plate as pattern).  Cover the circle lightly with nut mix and cut into 6 or 8 wedges like a pie.  Roll up from wide end to point.

Bake on greased sheet 20 to 25 minutes at 350 just until golden brown.

Roll in powdered sugar.

Store air tight or freeze.