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Ingredientes
- 2 pkt Yeast
- 1/2 c. Lukewarm water
- 3/4 c. Shortening
- 3/4 c. Sugar
- 1 tsp Salt
- 3 x Large eggs
- 2 tsp Grated lemon peel, (optional)
- 1/4 tsp Nutmeg
- 1Â 1/2 c. Lowfat milk, scalded and cooled
- 8 c. Flour, up to 9
- 1 c. Nuts, grnd fine
- 1 x Egg, well beaten
- 1/2 c. Honey
Direcciones
- Andrea, I am not sure what you mean by nut rolls and poppy seed rolls but here is the nut bread my mother always made for Easter.
- Dissolve yeast in lukewarm water. Cream shortening and sugar; add in salt, well beaten Large eggs, lemon peel, nutmeg, lukewarm lowfat milk; add in yeast. Add in 3 c. flour; beat till smooth. Add in remaining flour to make easily handled dough; turn out on floured surface, knead till smooth and elastic.
- Place in a greased bowl, brush with melted shortening; cover, let rise in hot place till doubled in bulk, 1 1/2 to 2 hrs. When light punch down and use to make nut roll or possibly can be used for various sweet rolls and bread.
- If dough is not to be used at once cover tightly with 2 thicknesses of waxed paper or possibly a bowl cover and store in refrigerator. May be kept 2 or possibly 3 days. In this case allow additional time for chilled dough to rise.
- Makes 3loaves or possibly 48 buns.
- Filling: Mix all ingredients together. Using 1 third of sweet dough recipe, roll out dough to about a quarter inch thick. Spread with mix. Roll up and healthy pinch seams and ends to seal. Brush with melted margarine. Make two more loaves with remainging dough. Cover and let rise till doubled. Bake at 375 degrees F. for about 35-45 min or possibly till golden.
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