Nut Rolls

1 cup sugar
1 pound butter
1 can evaporated milk
1 cake yeast
1 teaspoon salt
8 eggs
1 pound box brown sugar (2 1/4 cups)
2 cups sugar
1 pound butter
4 pounds walnuts
1 can evaporated milk

First, plan to make the dough the day before you intend to actually bake the nut rolls.

To make the dough, warm the evaporated milk to 110 degrees F.  Stir in the yeast.

Mix all of the dough ingredients until the dough comes away from your mixing bowl clean.  Place in a large bowl, cover with plastic wrap, and refrigerate overnight.

To make the filling, grind or finely chop the walnuts.  I find a food processor works well.  Melt the butter.  Combine all the filling ingredients in a large bowl or container.  I like to use a rectangular container so I can mark off 12 equal squares.

To assemble and bake those rolls, preheat your oven to 350 degrees F.  Take the dough from the refrigerator and divide into 12 equal balls.  Sprinkle sugar on your counter or table and roll a ball of dough in sugar until it is 12-14" by 8-10".  Spread a "square" of filling on it, leaving about an inch on all sides.  Slowly make each roll, starting from one of the long sides.

Tuck the ends under and move to a baking sheet, seam side down.  Sprinkle each with a little more sugar.  Plan to bake three rolls per baking sheet; otherwise, they will spread out too much.  It helps to line your baking sheets with parchment or wax paper, which I learned after this batch.

Bake each sheet for 30 minutes at 350 degrees F, or until golden brown.

Let nut rolls cool about 15 minutes before very carefully transferring them from the baking sheet to foil sheets.  When completely cooled, wrap tightly in foil.  I hear they freeze well, but they never made it that far in our house.