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I have been making this recipe for many years. Have given it to many of my friends who also make it. They have no problems with this recipe. Easy and good.
- 1⁄4 cup warm water
- 2 (1/4 ounce) packages dry yeast (not rapid rise)
- 1 teaspoon sugar
- 6 1⁄2 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 cup butter, melted and cooled
- 3 eggs, slightly beaten
- 1 cup sour cream
- 1 lb walnuts, ground fine
- 1 1⁄4 cups sugar
- 1 (12 ounce) can evaporated milk
- 1 cup breadcrumbs
- 1 teaspoon vanilla
- Dissolve yeast and sugar in warm water. Wait until it is activated before adding to dry ingredients.
- Mix together the flour sugar and salt.
- Stir in eggs, melted butter, sour cream and dissolved yeast.
- Mix well.
- Let dough rest for 10 minutes, covered with a mixing bowl with some flour underneath to prevent dough from sticking.
- Divide into 4 egual parts.
- Roll out separately onto a floured board into a 14 x 12 rectangle.
- Spread with 1/4 of nut mixture and cover dough to within one inch from the edge.
- Begin to roll up jelly roll fashion from the 12 inch side.
- Seal edge.Tuck ends under Put seam side down on cookie sheet covered with parchment paper.
- Cover with clean cloth.
- Continue to roll and fill dough covering each with cloth.
- Let rise for one hour or until double in bulk.
- You can place 2 rolls on one cookie sheet.
- Bake at 325 degrees for 30 to 35 minutes or until lightly browned.
- Transfer to a wire rack and cool.
- Can be frozen.
There are directions missing from this recipe. After you follow the directions, there are ingredients left. So I threw them in. My dough turned into a giant lump of clay. Very sad.
This tasted great, was pretty and was easy to make. I made it for Thanksgiving. The only problem I had was that when I checked it after baking for 20 minutes, it looked done! So I let it go another five minutes and then took it out of the oven. So I only baked it for 25 minutes and it was a bit too dry. Other than that it was great! Will make again!
I am of Hungarian decent and this recipe is true to my Baba's (grandmother's) own recipe which I have used for years.