Jodee says that this recipe is from her husband's family Christmas traditions. Since each recipe makes five loaves, there's plenty to share and to keep. Jodee made 15 or 20 of them this holiday season!

It is so attractive that it would make a lovely tea bread, or a gift any time of the year.

Jodee's Nut Roll

DOUGH

6 c sifted flour
1/4 c sugar
1 tsp salt
1 c (1/2 lb) margarine, melted
3 eggs
1/2 pt sour cream
2 pkg dry yeast
1/2 c milk, heated to lukewarm (100-110 degrees)

1. Mix dry ingredients.
2. Stir in melted margarine and mix well.
3. Add yeast to lukewarm milk and dissolve, stirring well. Add to dough.
4. Add beaten eggs and sour cream and mix until well blended.
5. Knead on floured surgace until smooth and elastic, about 5-10 minutes.
6. Cover with plastic wrap until ready to roll out.

FILLING

1 lb nuts, finely ground (walnuts or pecans)
1/2 c margarine, melted
1 c fine bread crumbs (packaged)
4 egg whites, beaten stiff
1 and 1/2 c sugar
1 c light cream, heated
1 tsp vanilla

1. Brown bread crumbs in margarine until golden.
2. Mix with ground nuts.
3. Add sugar, cream, and vanilla.
4. Allow to cool.
5. Gently fold in stiffly beaten egg whites.

ASSEMBLE NUT ROLLS

Heat oven to 325°. Grease 5 nut roll pans or 2 cookie sheets

1. Divide dough into 5 equal portions.
2. Keep rest covered while rolling out one portion. Roll dough into a rectangle, about 2 inches longer than the pan.
3. Spread with filling, leaving 1/2"-3/4" margin on all sides.
4. Brush margins with milk.
5. Roll up and seal long seam and then ends; roll under ends and seal again.
6. Cover and let rise 1 to 1 and 1/2 hours.
7. Brush tops with beaten egg yolk.

Bake 45 minutes until top is golden brown.

Let cool in pan about 15 minutes and then carefully remove from pan. Cool on wire rack.

Wrap in waxed paper and seal in foil. Can be frozen.