Breakfast Nut Roll

By Addie

This is one of my favorite recipes that I have been making for years—I even won a prize for it years ago. It's special not only because it tastes so good, but because it was passed down to me by my dear aunt.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup cold butter
• 1 package (1/4 ounce) active dry yeast
• 1/2 cups plus 1 teaspoon granulated sugar, divided
• 1/4 cup warm water (110° to 115°)
• 2 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• Confectioners' sugar

Preparation

Step 1

In a large bowl, combine flour and salt; cut in butter until crumbly; set aside. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand 5 minutes. Beat egg yolks; add to yeast mixture. Stir gently into flour mixture to form a smooth ball.

Turn dough onto a floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle. In a small bowl, beat egg whites and vanilla until stiff peaks form. Gradually add remaining sugar, a tablespoon at a time, beating on high until stiff peaks form. Spread over each rectangle; sprinkle with nuts.

Roll up jelly-roll style, starting with short side; pinch seams and ends to seal. Place on a greased baking sheet. Cut a deep slit down center of each roll (do not cut through).

Immediately bake at 375° for 25-30 minutes or until golden brown. Dust with confectioners' sugar while warm. When completely cooled, slice diagonally. Yield: 2 rolls.