Poteca Nut Roll

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 cup shortening
• 3 to 3-1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract, optional
• 4 cups ground or finely chopped walnuts
• 2% milk
• Confectioners' sugar, optional

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add about 1/2 cup milk until mixture reaches spreading consistency. Spread over rectangle to within 1 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased
5. ; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour.
6. Bake at 350u0b0 for 35 minutes or until golden brown. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.

active dry yeast, warm water, milk, sugar, salt, egg, shortening, flour, butter, brown sugar, eggs, vanilla, lemon, ground, milk, confectioners

Taken from www.tasteofhome.com/recipes/poteca-nut-roll/ (may not work)