Pam Barlow's Nut Rolls

PAM’S NUT ROLLS

DOUGH

1 package yeast

1 T warm water

1/2 t. sugar

3-1/2 cups flour

3 T sugar

1/2 t. salt

1/2 cup better

3 eggs

1/2 cup sour cream

Put yeast in 1 T water and stir in 1/2 t sugar - set aside (this will bubble up and get ugly looking).

Mix flour, sugar and salt in a bowl. Cut in butter until crumbly.  Beat together eggs, yeast and sour cream.  Add to the flour mixture and mix. Turn out on a lightly floured surface.  Knead until smooth.

Divide dough into 4 pieces. Roll into ovals 1/4” thick.  Spread with filling (for most filling I use Solo filling in a can).  Roll up and pinch ends to keep filling from coming out.

Place on greased cookie sheet. Cut slits 1” apart in the top of rolled nut rolls and cover and let rise for 2 hours.  Brush with beaten egg and bake in a 350 degree oven for between 30-45 minutes, til browned. Cool on a cooling rack. After cooling these can be frozen.

NUTS-double this to use on all 4 doughs.  Make this FIRST and keep in fridge

1 pound nuts ground (3 cups ground up)

1 cup brown sugar

1 t. vanilla

slight bit of milk to moisten

Combine all and keep in fridge till ready to use.