Erma'S Nut Rolls

Directions

1. 1
   {"0":"FOR THE FILLING:","1":"1. Grind the nuts with Erma's nut grinder.","2":"2. Beat the egg whites with beater until they form soft peaks.","3":"3. Combine nuts and sugar together in a large bowl. I usually use a 6-qt pot.","4":"4. Add beaten egg whites and lemon juice.","6":"FOR THE DOUGH:","7":"1. In a large bowl, whisk flour and salt.","8":"2. Add butter and roll mixture between your fingers and hands until it has a granular consistency. Let sit until liquid mixture is ready.","9":"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.","10":"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.","11":"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.","12":"6. Spread filling evenly in a thin layer onto the dough. If the filling is applied too thickly, the roll will bust upon baking.","13":"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.","14":"8. Set oven to 350.","15":"9. Use kitchen towel to cover the rolls and let rise for 45 minutes.","16":"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.","17":"11. Bake for 25-35 minutes until medium brown.","18":"12. Place damp towel over rolls until cool."}