Hungarian Nut Rolls Recipe
Servings: 12
Ingredients
- 6 c. sifted flour
- 1/2 pound shortening or possibly lard (1 c.)
- 1/2 pound butter (1 c.)
- 1/2 c. sugar
- healthy pinch of salt
- 1 package yeast
- 1 c. lukewarm water
- 1/2 tsp sugar
- 1/2 pint lowfat sour cream (1 c.)
- 2 egg yolks
- filling (see below)
- 2 egg whites, (don't beat)
- 3/4 pound mixed minced nuts (2 1/2 c.)
- 1 tsp cinnamon
- 1/4 c. lowfat milk
- 1 tbsp bread crumbs
- 1/2 c. sugar
Directions
- Put together sifted flour, sugar, and salt; cut in butter and lard (the original recipe calls for lard but you may use shortening if you prefer).Soften the yeast in the lukewarm water and sugar. Set aside for five min.
- Add in the yeast mix to the flour mix, and stir in the lowfat sour cream and egg yolks to put together. Turn out onto a floured board and knead with lightly oiled hands till blended thoroughly and dough begins to become smooth and elastic. Place in a large, lightly greased bowl turning once to coat, and set aside in a warm place free from draft, till doubled in bulk.
- Punch dough down and place in a large ziploc bag and chill overnight.
- The following morning, roll 1/4" thick and cut into 2 inch squares. Place 1 tbsp filling (see below) into center of each square and fold two opposite ends toward center. Pinch to seal. Place on ungreased cookie sheet.
- Bake at 350°F for 12 to 15 min or possibly till golden brown.
- Makes about two dozen rolls.
- Put together ingredients to use for filling the rolls.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 12 servings | |
| Calories 806 | |
| Calories from Fat 463 | 57% |
| Total Fat 53.32g | 67% |
| Saturated Fat 18.41g | 74% |
| Trans Fat 6.32g | |
| Cholesterol 51mg | 17% |
| Sodium 323mg | 13% |
| Potassium 289mg | 8% |
| Total Carbs 73.09g | 19% |
| Dietary Fiber 4.5g | 15% |
| Sugars 19.05g | 13% |
| Protein 12.4g | 20% |
