3
eggs
¼ cup warm water 105‑115º ¼ cup sugar
¾ cup scalded milk, lukewarm
½ tsp salt
½ cup margarine, softened
4½ ‑5 cups flour
Filling:
2½ cups finely chopped walnuts
1 egg
1 cup packed brown sugar 2 tsp cinnamon
⅓ cup butter, softened
Dissolve
yeast in warm water in large bowl. Stir
in milk, margarine, eggs, sugar, salt and 3 cups of
the flour. Beat until smooth. Stir in enough remaining flour to make dough
easy to handle. Turn dough onto lightly
floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side
up. Cover; let rise in warm place until
double, 1½ hours. Dough is ready if indentation remains when touched. Punch down dough; divide into halves. Roll each half into rectangle, 15x12, on
lightly floured surface. Spread half the
filling over each rectangle. Roll up
tightly, beginning at 15 inch side.
Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edges down, coil into snail
shapes on lightly greased cookie sheets.
Cover; let rise until double, about 1 hour. Heat oven to 350º. Bake until golden brown, 35‑45 minutes Brush with margarine if desired; spread with
glaze.
