Nut Rolls From Judy Simkos Pa Cookbook Recipes

Steps:

• Nut Roll DOugh: Crumble yeast in small bowl, add 1/2 teasponn sugar and 2 Tablespoons lukewarm milk and set aside to raise. In a large bowl, combine the softened margarine, egg yolks, sugar, salt, milk and flour and mix well. Then add the raised yeast mixture and mix throughly. The dough will be very sticky but DO NOT add any more flour. Just pat the dough down and sprinkle the top lightly with a little flour, cover and put in the refrigerator over night (or for at least 6 hours). In the morning, turn the dough out on a lightly floured board and shape it into a jelly roll. Cut this dough in 4 equal parts, roll it out thin and spread with nut mixture (see below). Set aside to raise for at least 2 hours. Brush the top of nut rolls with egg just before you put them in oven. Bake at 375 for 30-35 minutes. Allow the rolls to cool completely before icing them (optional - see below). Nut Mixture for Nut Rolls: Beat egg whites until frothy, add sugar and beat well - then fold in the nuts. If too thick to spread, add some milk to make it a little thinner. Icing: Mix margarine and crisco well, add sugar and beat well, add the milk a little at a time and beat very well after each addition- add vanilla. Beat until nice and fluffy.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 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., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

Steps:

• Preheat the oven to 350°F.
• Split the rolls in half horizontally. Combine the butter, onion, mustard, poppy seeds, and Worcestershire sauce in a small saucepan and place over low heat until the butter melts, stirring to blend.
• Brush the butter mixture evenly on both cut sides of the rolls. Place the ham on the bottom halves and top with the cheese. Place the top halves on the sandwiches and press lightly. Nestle the sandwiches together on a large piece of foil, wrap tightly, and seal the edges.
• Place the wrapped rolls on a baking sheet and bake for 20 to 25 minutes, until the cheese is melted and the rolls are warmed through. Remove from the oven and let sit for about 5 minutes before unwrapping and serving warm or let cool to room temperature.
• Like Judy, you can assemble these sandwiches ahead of time and keep them in the refrigerator until you are ready to heat and serve. They can even be frozen for up to 2 weeks. Just be sure to wrap them tightly and heat thoroughly before serving.