Recipe - Poteca Nut Roll

1 pack Active dry yeast
One fourth cup Warm water (110ø to 115øF)
Three fourths cup Warm milk (110ø to 115øF)
One fourth cup Sugar
1 teaspoon Salt
1 Egg, lighlty beaaten
One fourth cup Shortening
3 One half cup Allpurpose flour

FILLING
One half cup Butter
1 cup Brown sugar, apcked
2 Eggs, lightly beaten
1 teaspoon Vanilla extract
1 teaspoon Lemon extract (optional)
4 cup Walnuts, ground or finely
chopped
Milk
One half cup Confectioner's sugar

In a mixing bowl, dissolve yeast in water. Ad milk, sugar, salt, egg,
shortening and 1 One half cups flour; beat until smooth. Add enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until smooth
and elastice, about 68 minutes. Place in a greased bowl, turning once to
grease rop. Cover and let rise in a warm place until doubled, about 1
hour. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired
and nuts. Add milk until mixture is of dpreading consistency, about 1/2
cup; set aside. Punch dough down. Roll into a 30x20inch rectangle. Spread
filling within 1inch of edges. Roll up from one long side; pinch seams and
ends to seal. Place on a greased baking sheet; shape into a tight spiral.
Cover and let rise until nearly doubled, about 1 hour. Bake at 350øF for 35
minutes or until golden brown. Cool on a wire rack. If desired, brush with
a glaze of confectioner's sugar and milk.

Mrs. Anthony Setta, Saegertown, PA Taste of Home, Dec/Jan/94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini