Aunt Date’s Nut Roll

To prepare the dough, combine sugar and yeast in a little lukewarm water (a few tablespoons). Set aside.

Scald the milk, then combine with butter/margarine, egg yolks, and salt in a separate bowl. Add yeast mixture to the bowl and stir to combine. Add flour a little at a time until dough can be handled. Cover with a towel and let rise in a warm place until doubled, about 1–2 hours.

After dough has risen, combine filling ingredients in a saucepan. Cook over low to medium heat until very thick (consistency of chunky peanut butter), stirring frequently. Be careful, this will turn into molten nut lava as it thickens and constant stirring once it starts to get hot is necessary as it pops everywhere!

Divide dough into 4 parts, and roll each section into a thin rectangle (about 9 x 13 is good). Spread 1/4 of nut mixture on each dough rectangle, and roll dough into a log, sealing the ends. Brush the top of each log with some of the reserved egg whites (slightly beaten).

Bake at 375F until golden brown, about 20 minutes.