Erma'S Nut Rolls

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   FOR THE FILLING:

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   1. Grind the nuts with Erma's nut grinder.

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   2. Beat the egg whites with beater until they form soft peaks.

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   3. Combine nuts and sugar together in a large bowl. I usually use a 6-qt pot.

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   4. Add beaten egg whites and lemon juice.

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   FOR THE DOUGH:

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   1. In a large bowl, whisk flour and salt.

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   2. Add butter and roll mixture between your fingers and hands until it has a granular consistency. Let sit until liquid mixture is ready.

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   3. Add 4T sugar and yeast to warm water mixture and stir until sugar and yeast are dissolved. When mixture is foamy, add to the dry mixture along with egg yolks.

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    4. Mix together until dough is smooth. If sticky, add a bit more flour. If crumbly, add water and knead until smooth. Dough should come away from bowl easily and form a ball.

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    5. Divide into three parts for large rolls, 4 parts for medium rolls and six parts for small rolls. Roll each piece into a rectangle.

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    6. Spread filling evenly in a thin layer onto the dough. If the filling is applied too thickly, the roll will bust upon baking.

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    7. Starting from a narrow side of the rectangle, roll into a jellyroll shape and place on a greased, tinfoil covered cookie sheet, making a ridge between each roll.

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    8. Set oven to 350.

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    9. Use kitchen towel to cover the rolls and let rise for 45 minutes.

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    10. After they have risen, brush egg onto top and sides of rolls then stick the top of the roll three times with a fork.

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    11. Bake for 25-35 minutes until medium brown.

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    12. Place damp towel over rolls until cool.

* Per serving · 4 servings · Values may vary.