Serves: 18
Total Calories: 394
Scald milk. Add butter. Cool to luke warm temp. Add salt, sugar, eggs and yeast. Gradually add flour. Knead till smooth about 8 min. Dough should be soft and pliable. Let rise till double in size, about 1 hour.
Separate dough into 3 rolls. Roll out each roll into a rectangle about 15" x 12" and about 1/4" thick. Spread approximately 1 1/3 cup filling on dough. Roll up jellyroll style and pinch ends. Slightly flatten down and prick top with a fork. Place on cookie sheet lined with parchment paper or on a greased cookie sheet, seam side down. Let rise for 1 hour. Bake at 350 for 30 - 35 min. Shortly before finished cooking, about 10 - 15 min., brush top with a blended egg white for shine and crunch, or milk for a soft crust.
Filling:
Combine all ingredients and microwave 1-2 minutes to liquefy the honey.
This Grandma's Christmas Nut Roll recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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