Food/Drink

Aunt Edith’s Nutroll

1 large cake yeast soft in ½ cup warm water, Add 1 Tbs sugar

Cream together:
1 stick oleo
3 Tbs sugar

Then add:
3 eggs (add 1 egg at a time)
½ cup sour cream
4 to 5 cups flour, soft enough to knead

Divide into 3 balls.  Refrigerate for 1 hour.  Be sure to wrap the ball of dough in wax paper.

Filling:
1 lb. chopped nuts
1 cup sugar
2 tsp vanilla
¾ cup warm milk, add enough to make it easy to spread.

Roll out the dough, spread with nuts.  If you want, you can add 1 row of boiled, drained, and dried raisins.
Glaze:  beat whole egg and spread over rolls before baking.
Bake at 350 degrees for 30 minutes.

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