Mini Nut Rolls

Makes a lot!

Ingredients

Filling:

• 5 egg whites
• 2 lbs. ground walnuts and pecans,
• 1 cup sugar
• 1 cup brown sugar
• 4 large graham crackers ( [--|--] ), crushed fine
• 1 tsp. vanilla

Dough:

• 5 egg yolks and 1 whole egg
• 1 lb. (4 sticks) butter
• ½ cup sugar
• ¾ tsp. baking soda
• 1 cup buttermilk (or 1 cup milk + 1 Tbsp. white vinegar)
• ½ tsp.salt
• 1 pkg. active dry yeast mixed with ½ cup warm milk and ¼ tsp. sugar
• 6 cups all-purpose flour

Directions

Beat egg whites until stiff.  Mix together nuts, sugar, ground graham crackers, and vanilla.  FOLD into egg whites.  Refrigerate 24 hours.

Mix eggs, butter, and sugar together.  Add baking soda, buttermilk, salt.  Add yeast mixture last.  Add flour 1 cup at a time.  Refrigerate 24 hours.

*After the 24 hours, the dough may look a little weird around the edges due to the yeast and buttermilk, but it is fine.  Work with a little bit at a time, putting the rest back in the fridge, because the dough will be super sticky.*

Sprinkle a surface with a little sugar (not flour).  Cut dough mixture into ¼
sections, and roll out a section to about 1/8 " thick. Cut into 3½" squares.  Put some filling on the squares.  Roll up the dough and fold the ends under.  Place on an ungreased cookie sheet and bake at 350ºF until lightly brown (about 15 minutes).

These can be frozen after baking.