Nut Roll Coffee Cakes 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 1 cup butter, melted and cooled 1/2 cup warm milk (110° to 115°) 3 egg yolks 2 tablespoons sugar 1/2 teaspoon salt 3 cups all-purpose flour FILLING: 3 egg whites 1 teaspoon vanilla extract 3/4 cup sugar 2-1/4 cups ground walnuts Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Nut Roll Coffee Cakes cont. ICING: 3/4 cup confectioners' sugar 1 teaspoon butter, softened 1 teaspoon vanilla extract 3 to 4 teaspoons milk In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight. For filling, in a small mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

Nut Roll Coffee Cakes walnuts; set aside. Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15-in. x 13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Yield: 3 loaves. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008