refrigerator nut rolls

Ingredients

• Servings: 150
• 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

Recipe

Preparation Time: 20 mins Cook Time: 21 mins Ready Time: 45 mins


• in a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. let sit until creamy; about 10 minutes.
• 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.
• 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.
• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bake for 18 to 21 minutes in the preheated oven, until golden brown.