Recipes from Metzenseifen
Recipe 7:

Hungarian Nut Rolls
Scource: Rusnak/Frantz/Eiben family
Sent by: Liz Nelson, USA
4 cups flour
4 Tablespoons granulated sugar
1 cup lukewarm water
2 cakes of dry yeast
1/2 cup butter, room temperature
1 teaspoon salt
16 oz. walnuts, finely ground
2 cups granulated sugar
1 cup milk, warm
1/4 cup butter, melted
Note: Mix filling in bowl using only 3/4 cup of boiled milk, it should be thick, but spreadable. If not spreadable use the rest of the milk.
Divide into 4 portions, one for each dough rollup.
Crumble yeast in bowl, add water and sugar stirring till mixture liquefies. Let proof about 5 minutes.
Blend flour and butter with pastry blender.
Mix well, mix in eggs, salt and yeast.
Mix until dough is smooth and leaves side of bowl clean.
Divide into four portions and roll each out in a rectangular shape spread with filling and roll up like Jelly Roll.
Prick roll with toothpick on top and sides to keep roll from splitting while baking.
Place in greased baking pans. Bake at once in 350F oven about 30 to 45 minutes, or until brown.
Recipe can be cut in half.
Nut Rolls can be frozen after baking.