Filling:
3/4 c. ground nuts
6 Tbsp. sugar
hot milk to make consistency
to spread
Dough:
4 1/2 to 5 c. flour
1/2 c. sugar
1/2 tsp. salt
3/4 c. oleo, soft
1 pkg. dry yeast
2 eggs, slightly beaten
6 Tbsp. canned milk plus
6 Tbsp. water
Combine 4 1/2 cups flour, sugar, salt and oleo in large
bowl. Cut together until like cornmeal. Dissolve yeast in
warm water. Let stand 5 minutes. Warm the milk and water.
Combine eggs, warm milk and yeast. Slowly add to flour mixture
beating with wooden spoon. Knead in rest of flour. Will take
about 15 to 20 minutes until dough comes off your hand. Butter
bottom and sides of bowl. Put dough in bowl and cover with
towel. Rise until double. Work down. Using small amounts,
roll dough on floured surface. Cut in 4 x 4-inch squares. Put
teaspoon of filling on dough. Roll into crescents. Let rise
again. Bake with melted butter on top at 375 degrees for 10 minutes. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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