Polish Nut Roll

 Ingredients – Makes 2 loaves

1C. Milk                                

½ C. Butter 
4 T. Sugar + 1 T. for Yeast
4C. Flour
3 Eggs
1 t. Salt
2 Dry Yeast Packets              

Heat milk with butter until melted. Stir in sugar and let cool.  Place 4 cups of flour in large bowl or pot and make a well in the center.

Proof the yeast – 2 packets plus 1 T. sugar and ½ cup of hot water (105*). When yeast foams it is ready.

Crack 3 room temp eggs into the flour well add yeast, melted milk and butter, and salt and mix by hand. Add more flour ½ cup at a time and mix until dough does not stick to your hand. Cover all of the dough with butter, cover and let raise till double in size (1 hour).

When double turn dough out on floured table and knead for 5 minutes. Cut dough in half and shape into 2 balls. Cover with towel and let raise for another hour.

Roll dough into a 9 X 12 rectangle, brush with melted butter, fill with walnut mixture (see below) and roll. Do not roll extremely tight. Seal the edges by pinching dough together, place in greased bread pan or on cookie sheet with seem down. Let raise 30 minutes, brush with egg wash and bake for 30 – 35 minutes in 350* oven.

Walnut Mixture

This can be done 2 ways:

This way gives more control when spreading and the nuts will not fall out when you are slicing the roll to serve. This is the way my mom did it.

1lb. of ground walnuts

8 Egg whites beat till foamy

¼ C. sugar

OR

1lb. of walnuts mixed with ¼ C. sugar