Ingredients

NUT FILLING:

1lb walnuts

6 egg whites

3C white sugar

6T fresh lemon juice

DOUGH:

6C flour

1t salt

1 1/2C warm water

2 sticks butter, room temperature

2 egg yolks, beaten

4T sugar

2 packages dry yeast

Preparation

FOR THE FILLING:

  1. Grind the nuts with Erma’s nut grinder.
  2. Beat the egg whites with beater until they form soft peaks.
  3. Combine nuts and sugar together in a large bowl. I usually use a 6-qt pot.
  4. Add beaten egg whites and lemon juice.

FOR THE DOUGH:

  1. In a large bowl, whisk flour and salt.
  2. Add butter and roll mixture between your fingers and hands until it has a granular consistency. Let sit until liquid mixture is ready.
  3. Add 4T sugar and yeast to warm water mixture and stir until sugar and yeast are dissolved. When mixture is foamy, add to the dry mixture along with egg yolks.
  4. Mix together until dough is smooth. If sticky, add a bit more flour. If crumbly, add water and knead until smooth. Dough should come away from bowl easily and form a ball.
  5. Divide into three parts for large rolls, 4 parts for medium rolls and six parts for small rolls. Roll each piece into a rectangle.
  6. Spread filling evenly in a thin layer onto the dough. If the filling is applied too thickly, the roll will bust upon baking.
  7. Starting from a narrow side of the rectangle, roll into a jellyroll shape and place on a greased, tinfoil covered cookie sheet, making a ridge between each roll.
  8. Set oven to 350.
  9. Use kitchen towel to cover the rolls and let rise for 45 minutes.
  10. After they have risen, brush egg onto top and sides of rolls then stick the top of the roll three times with a fork.
  11. Bake for 25-35 minutes until medium brown.
  12. Place damp towel over rolls until cool.