This recipe comes from DH’s grandma, Mary. It is an all day event but worth every minute!
2 Cups milk scalded and cooled
Add 2 packages of yeast softened in 1 cup of tepid water in a small pan.
1 stick of melted oleo
3 t. salt
½ cup sugar
11 cups sifted flour
Knead until elastic and air bubbles form. Place in greased bowl and let rise until double.
Empty from bowl and let rest 10 minutes. Stretch dough paper thin over a sheet covered table. DO NOT ROLL OR PUNCH DOWN DOUGH!
Spread the nut mixture over the entire surface.
Roll and seal ends
Cut into bread rolls and place in greased pan cover and let rise until double.
Bake at 325-degree oven for 50-60 minutes remove from pans and let cool.
NUT MIXTURE
1 pound shelled English Walnuts (We use Pecans) ground to fine powder.
2 Cups Sugar
½ pound of hot melted butter or oleo
¾ cups scalded milk
1 small Hershey bar (plain)
3 eggs
Cook on med. heat stirring occasionally so does not scorch for 10 minutes.
