Nut Rolls - Angie Conterno

• 4 cups flour
• 2 sticks margarin
• 1/4 cup lukewarm water
• 2 packages dry yeast
• 4 Eggs
• 3 T Sugar
• 1/2 t salt
• 1/2 pint sour cream
• 1 1/2 lbs ground nuts, walnuts
• 1 c. sugar
• 1 t. vanilla
• 1/2 c. canned milk
• Powdered sugar for rolling out dough
• Frosting:
• 1/2 c. melted butter
• 1 t. vanilla
• Powdered sugar to desired consistency. Thin with milk or cream as needed.

1. Dissolve yeast in water & let soften.
2. Blend flour and margarine (like a pie crust)
3. Separate 4 eggs. Beat yolks until frothy.
4. Add 3 T sugar & 1/2 t. salt. Add 1/2 pint sour cream to egg yolk mixture.
5. Add yeast mixture to egg mixture, then add that to the flour margarine mixture.
6. Divide the dough into 7 pieces, roll into little balls. Refrigrate dough balls about 2 hours.
7. Beat the 4 whites until frothy like soap suds.
8. Add 1 1/2 lbs ground nuts.
9. Add the 1 c. sugar, the 1 t. vanilla and the 1/2 c. canned milk to the egg whites/nut mixture.
10. Roll out each piece of dough in powdered sugar. In circle of dough, spread nut filling over to the edges. Roll up like a jelly roll. Bake in 325 degree oven 20-25 minutes until lightly browned.
11. Frost if desired. The frosting really adds to the delicious taste of these treats.

flour, margarin, water, yeast, eggs, t sugar, salt, sour cream, ground nuts, sugar, vanilla, milk, powdered sugar, frosting, butter, vanilla, powdered sugar

Taken from www.epicurious.com/recipes/member/views/nut-rolls-angie-conterno-50018029 (may not work)