Meringue Rolls

Directions

1. 1
   Dissolve yeast in warm milk. Sift flour with 3 tbs. sugar and salt, cut in butter. Add egg yolks to dry ingredients. Blend until smooth. Add yeast liquid to flour mixture and mix well. Place in large greased bowl and cover with wax paper. Let stand overnight in regrigerator.
2. 2
   Next day, let bowl stand at room temperature for two (2) hours.
3. 3
   Divide dough into three (3) equal sections. Roll each section into 12x6 inch rectangles.
4. 4
   Beat egg whites until a foamy. Gradually and 1 cup sugar then add cinnamon. Beat until stiff. Gently fold in crushed nuts.
5. 5
   Spread 1/3 of egg white mixture over each rectangle, do not spread on 1/2 inch of each 6 inches side. Starting on 6 inches side, roll gently as in jelly roll. Seal end with a little water. Cut each log into 1 inch pieces.
6. 6
   Place each slice in greased muffin cups with the cut side up. Bake at 350 degrees for 25-30 minutes or until lightly browned.
7. 7
   Store in air tight container.