Big Nut Rolls

1. 1

   Crumble yeast in small bowl; add 1/2 teaspoon sugar and 2 tablespoons lukewarm milk and set aside to raise.

2. 2

   In large bowl, combine the oleo, yolks, sugar, salt, milk and flour; mix well. Then add the raised yeast mixture and mix thoroughly.

3. 3

   The dough will be very sticky, but do not add any more flour.

4. 4

   Just pat the dough down and sprinkle the top lightly with flour and cover.

5. 5

   Put in the refrigerator overnight (at least 6 hours).

6. 6

   In the morning, turn the dough out on a lightly floured board and shape it in a jelly roll.

7. 7

   Cut this dough into 6 equal parts; roll it out thin and spread with nut mixture.

8. 8

   Set aside to raise 2 hours.

9. 9

   Bake at 375u00b0 for 30 to 35 minutes.

10. 10

    Brush top of the roll with beaten egg just before you put in oven.

* Per serving · 4 servings · Values may vary.

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