Nut Roll with Buttercream Icing
rec.food.recipes/Johnson/1998
Makes 3 1/2 cups

2 Tbsp. sugar
2 Tbsp. yeast
1 scant cup lukewarm milk
4 cups flour
1 cup butter
1 tsp. salt
2 eggs, separated

Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks. Stirring to mix. Add 2 cup flour and mix well, add remaining flour. Knead 5 minutes. Divide dough into 3-4 parts, cover and let rise will preparing filling.

Filling:
1/2 cup butter
1 1/2 lb. (3 1/2 cup) ground nut meats (we use walnuts)
1 cup sugar
3/4 cup milk
1 tsp. vanilla

Heat all ingredients in a saucepan until butter melts and sugar dissolves. Remove from heat and let cool.

Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes. Brush with egg whites before baking.

Bake at 350F for 30 minutes.

Buttercream Icing (optional)

1/2 cup butter or margarine
1/2 cup shortening
1 1/2 tsp. clear vanilla
5 cups confectioners sugar
2-3 Tbsp. milk

Cream butter and shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Add milk 1 tablespoon at a time and beat on high until fluffy.