BEER NUT ROLLS

FOR THE DOUGH:
3 sticks (3/4 cup) margarine
4 cups all-purpose flour
4 egg yolks
2/3 cup beer
FOR THE FILLING:
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla
ground walnuts
FOR THE FROSTING:
1 cup powdered sugar
2 tablespoons butter, softened
1 1/2 tablespoons milk
Chopped nuts (for garnish)

Preheat oven to 375 degrees F. Grease a cookie sheet.

TO MAKE THE DOUGH:
Mix margarine and flour together (as for pie crust) with fork until small beads form.

Mix egg yolks and beer together with fork and pour into flour mixture, mixing until everything is worked in. Separate dough into 3 large or 6 small balls. Roll out each ball of dough on floured pastry cloth.

TO MAKE THE FILLING:
Beat egg whites until stiff. Gradually add sugar and beat. Add vanilla and beat. Set aside. Spread filling on dough and sprinkle with ground walnuts.

TO SHAPE AND BAKE THE ROLLS:
Roll up (as for jelly roll) on greased cookie sheet.

Bake in 375F oven for 25 minutes, or until golden brown.

TO MAKE THE FROSTING:
Beat powdered sugar, butter, and milk together until smooth.

Frost each roll when cool, and cover with chopped nuts.

From: Simply Sensational Cookbook
Adapted from source: Best of the Best from Michigan by Barbara Moseley and Gwen McKee