CONNIE’S SLOVAK NUT ROLLS
PG tested
Be sure not to overwork the dough with too much flour, or it will be difficult to roll out.
For dough
1 ounce compressed yeast
2 cups warm milk 8 cups flour, divided 1 cup butter, softened 1 cup sugar 1 teaspoon salt
4 large eggs
For nut filling
1½ pounds ground assorted nuts
1½ cups sugar
1 cup milk Crumble yeast into a large glass or wooden bowl (avoid using stainless steel or other metals). Add warm milk and 1 cup of flour. Set aside in warm place for 5 to 10 minutes, or until foaming.
Cream softened butter, then add sugar, salt and eggs. Stir until well blended. Add yeast mixture to butter mixture, then remaining flour, 1 cup at a time, until you have enough flour to be able to knead the dough.
Knead until dough is smooth and elastic. Cover with towel and set aside in warm place until doubled in bulk. This should take about 1 hour. Dough should be soft and pliable. Form dough into 5 balls and allow to rise again.
Preheat oven to 350 degrees.
Make nut filling: Combine nuts, sugar and milk in large saucepan and cook on low flame until thick. Keep warm until ready to use.
Assemble nut rolls by first rolling dough balls out on lightly floured pastry board to 9-by-14-inch rectangles, approximately ¼-inch thick. Use more flour if necessary to keep dough from sticking. (Caution: The more flour used, the harder the dough will be to work.)
Fill dough with nut mixture. You also can use apricots, prunes, poppy seeds or prepared cheese. Fold or roll pastry loosely into long rolls, with the open edge on the underside. Tuck ends under and place on greased cookie sheet (or baking parchment) about 4 inches apart so as not to expand into one another when baking. (For a deep brown crust, brush each roll with a mixture of beaten egg and milk before placing in oven.)
Bake nut rolls for 35 to 40 minutes, or until golden brown. Cool completely before slicing.
Makes 5 nut rolls.