Refrigerator Nut Rolls

Name: Refrigerator Nut Rolls
Ingredients: 2 (.25 ounce) packages active dry yeast; 1/2 cup warm water; 1/2 teaspoon white sugar; 2 cups margarine, melted; 1 (12 fluid ounce) can evaporated milk; 1 cup sour cream; 6 egg yolks; 10 cups all-purpose flour; 6 tablespoons white sugar; 1 teaspoon salt; 1 pinch salt; 6 egg whites; 1 cup white sugar; 4 pounds ground walnuts; 1 teaspoon vanilla extract; 1/2 cup milk; 1 tablespoon confectioners' sugar for dusting

17 ingredients

6 steps

Ingredients

2 (.25 ounce) packages active dry yeast
1/2 cup warm water
1/2 teaspoon white sugar
2 cups margarine, melted
1 (12 fluid ounce) can evaporated milk
1 cup sour cream
6 egg yolks
10 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon salt
1 pinch salt
6 egg whites
1 cup white sugar
4 pounds ground walnuts
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon confectioners' sugar for dusting

Directions

1

In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.
2

In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.
3

To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
4

Preheat oven to 350 degrees F (175 degrees C).
5

Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.
6

Bake for 18 to 21 minutes in the preheated oven, until golden brown.