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Grandma Klein's Nut Rolls



  • 2 cakes yeast
  • 1/4 cup lukewarm water
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 whole eggs, beaten
  • 1/2 cup butter
  • 1 cup milk, scalded
  • 1 teaspoon vanilla
  • 4 to 4 1/2 cups flour
  • Nut Mixture
  • 8 pounds chopped walnuts
  • 1 pound white sugar
  • 2 pounds brown sugar
  • Mix all together
  • 2 to 2 1/2 pounds butter, melted
Grandma Klein's Nut Rolls photo


  • 1

    Crumble yeast into small bowl and soften in lukewarm water. Measure sugar, salt and butter into large mixing bowl and pour hot milk and vanilla over ingredients. Stir until butter is completely melted. Add two cups of flour, mixing thoroughly. Add yeast and eggs and beat well. Add remaining two cups of flour, one at a time, adding last cup gradually. More flour may be added if eggs are large. Turn out on lightly floured surface. Dough will be very soft and sticky. Knead adding flour at times till smooth. (about one minute) Place in a greased bowl greasing top of dough. Cover lightly with waxed paper or dishtowel, and let it rise until double in bulk, about one hour.

  • 2

    When double in bulk divide dough into fourths. Roll out dough, spread with melted butter, top with nut mixture. Press down to make nuts firm. Take brush and sprinkle top of it with butter, roll up tight, brush top with butter. Place on a greased cookie sheet. Cover with dishtowel and let rise till double in size, about one hour.

  • 3

    Bake at 375 degrees for about 15 minutes or until golden brown. Take out of oven and brush with more melted butter. Let cool.



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