Cream Nut Rolls

1. 1

   Scald cream. Cool to lukewarm. Crumble yeast into cooled cream. Cream butter thoroughly. Add yolks, one at a time, beating well after each addition. Add flour alternately with yeast mixture to creamed butter mixture. Beat thoroughly. Chill dough overnight in refrigerator.

2. 2

   Mix sugar and nutmeats. Sprinkle half on breadboard.

3. 3

   Divide chilled dough in half. Roll out each portion on the sugar and nutmeat mixture to about 1/8-inch thick. Roll as for jelly roll. Cut 1/2-inch slices.

4. 4

   Place on baking sheet 1 1/2-inches apart.

5. 5

   Let rise until light, about 1 hour.

6. 6

   Bake at 350u00b0 about 25 minutes or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.