Poteca Nut Rollbreads 1 pkg active dry yeast 1/4 cup warm water (110ø to 115øf) 3/4 cup warm milk (110ø to 115øf) 1/4 cup sugar 1 teaspoon salt 1 egg, lighlty beaaten 1/4 cup shortening 3 1/2 cup all-purpose flour ----FILLING---- 1/2 cup butter 1 cup brown sugar, apcked 2 eggs, lightly beaten 1 teaspoon vanilla extract 1 teaspoon lemon extract (optional) 4 cup walnuts, ground or finely chopped 1 milk 1/2 cup confectioner's sugar In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastice, about 6-8 minutes. Place in a greased bowl, turning once to grease rop. Cover and let rise in a warm place until doubled, about 1 hour. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add milk until mixture is of dpreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30x20-inch rectangle. Spread filling within 1-inch of edges. Roll up from one long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350øF for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of confectioner's sugar and milk. Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94 |
