Sprinkle with powdered sugar and serve in 1/2 inch slices.

If you want to serve a great treat with your Christmas morning coffee, prepare a few nut rolls and even give some away as holiday gifts.  Our Christmas is not complete without a few of these “old country” sweet breads.  Nut rolls are sweet, but not too sweet….they fall into the “kieflie” world of must-have Christmas delicacies.  My mother was noted for her yeast-dough baking and this is one of the many Christmas breads that was a staple in her holiday preparations for over 50 years. This recipe will make four nut rolls, so wrap a few up in saran wrap and tie a red ribbon around them – your friends will be delighted to receive this gift from your kitchen.

Nut Rolls

4 cups flour
1 teaspoon salt
1/2 lb. unsalted butter
2 tablespoons sugar
1 cup warm milk
1 oz. cake yeast (use fresh yeast if you can find it.  If not, this is equal to 2 1/2 teaspoons dry yeast)
3 egg yolks, beaten

Sift flour, add sugar and salt.  Cut in butter.  (I do this in the food processor).
Add yeast to cup of warm milk.  Stir until dissolved.  Add egg yolks.  Combine with dry mixture.
Place in plastic bag and refrigerate overnight.

Separate dough into 4 parts.
Roll out 1/4 inch thick, spread 1 cup filling across dough, but not too close to the edges.  Roll like a jelly roll and let rise 1 hour on prepared cookie sheet or parchment paper.

Roll out dough to 1/4 inch thickness, spread 1 cup filling over dough

Roll like jelly roll and let rise 1 hour on prepared cookie sheet or parchment paper

Brush with egg white before baking.

Bake at 325 degrees for 30 minutes until nicely browned.

Filling (Make at same time you make the dough and stir the next day before using)
3 beaten egg whites
1 pound shelled walnuts, finely chopped in food processor
1 1/2 cups powdered sugar
1 cup milk

Fold nuts into beaten egg whites. Fold in powdered sugar and slowly add milk. Mix thoroughly.

Sprinkle with powdered sugar and serve in 1/2 inch slices.