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Erin Glaspy of Camano Island, Wash. sent us this recipe for Hungarian Sweet Rolls—and we made it one of the $1,000 prize winners in our Lost Recipes contest.
1. On a work surface sprinkled heavily with confectioners' sugar, roll one piece of dough out into 16-inch circle about 1/8 inch thick. Spread the filling over the dough.
2. Using a knife, cut the dough into 12 equal wedges.
3. Starting at the wider end of each wedge, gently roll up the dough, ending with the pointed end on the bottom.
1. For the dough: Pulse flour, yeast, and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. Turn mixture into large bowl. (To do this by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)
2. Beat egg yolks, sour cream, and vanilla in bowl. Using rubber spatula, fold yolk mixture into flour mixture, pressing mixture against sides of bowl to form sticky dough. Divide dough into 2 pieces and flatten each into 4-inch disk. Wrap disks in plastic and refrigerate until well chilled, at least 4 hours or up to 24 hours.
3. For the filling: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.
Line 2 baking sheets with parchment paper. With electric mixer at medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Increase speed to medium and gradually add sugar until incorporated, about 1 minute. Add vanilla, increase speed to high, and beat until whites hold soft peaks, about 2 minutes. Using rubber spatula, fold in walnuts.
4. Heavily sprinkle work surface with confectioners' sugar. Working with one piece of dough at a time, form rolls according to photos. Arrange 12 rolls on each baking sheet, spacing them about 2 inches apart. Bake until tops are golden brown and puffed, 15 to 18 minutes, rotating and switching baking sheets halfway through baking time. Serve warm or at room temperature.
Taste Of Home Field Editor
Gm Miss A` ~ Thanks for sharing all of this years winning recipes ~ Now to check out the others ~ Janie ~
Btw ~ Green Bean Recipe was a hit ~ That and the rice were the first empty dishes on the Table ~ Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Oh my.......if only my attempt of these would come out looking that pretty. They do sound mighty good-and I'm such a sucker for this sort of recipe....I LOVE making bread. Thanks Alliea.....
And Good Morning Janie......glad to hear the green beans were a thumbs up....they sure did sound good....heck everything sounded good that you made for dinner last night!
My computer is giving me fits this morning. LOL. It's afternoon. My back button isn't working for some reason, so every time I do something, I have to close the board and find it again. My question about this recipe is: at what temperature do we back these treats? Lynn
By the way, I plan on doing this today for Sunday school tomorrow, so will let you know how they come out at 350º. Hope for success!
400 degrees Lynn....they buried the oven temp. in the instructions......it's in step #3. Can't wait to hear how they come out-they look yummy!
You're welcome, Alliea.....don't you hate it when they bury the oven temp. in the middle of a recipe? I've been known to miss it when that happens-I usually catch it after reading it a gazillion and one times......sheesh.
Thanks for spacing things out......that does make it easier....the recipe looks so good!
These rolls sound so good -- and look delicious. I was wondering about the 24 Tablespoons of butter, though. That's three sticks of butter and it sure seems like an awful lot. Can any bakers confirm that that amount is not too much?
Thanks, Janet in Indiana
This type of roll generally uses a fair amount of butter as does a shortbread.
I did a quick search and found 2 other Hungarian pastry recipes using proportionally more butter than this recipe and one using the same amount proportionally.~A
Hungarian Pastry - Kipfel By Harvey Pearlman, The KITCHENer Rebbe
Thank you both. I'd better get busy! LOL. Lynn
Oh my sounds good!
I wanted to post this here so I don't have to post it on a separate thread and get all sorts of reprovals again. LOL:. I don't know what I did wrong, but there was no way on God's green earth my 4 cups of flour and 3 sticks of butter were going to come out looking remotely like cornmeal. Oh, and I did add the token of salt. And the yeast. When I started, I wondered to self, "Self, how are 3 dry ingredients going to form a dough? Well, I'll just press on. Later on, the recipe says to press the dough up against the sides of the bowl to make form a sticky dough. Well, that didn't take much. It was sticky from the gitgo. I've got the discs in the refrigerator, and will Report Back In Later, Sir, Ma'am. Lynn
OK. Don't yell at me just yet. I transcribed it wrong. The 3 dry ingredients aren't supposed to make the dough. It was the addition of the butter. But still, it was never going to turn into anything crumbly. Don't know what I did wrong, but it was something. Lynn
CabotOK. Don't yell at me just yet
No yelling here Ms Lynn
Was your Butter Very COLD and cut by hand into small pieces- then immediately pulse quickly with flour and yeast in Food processor.
If doing this w/o a food processor the recipe suggests Frozen Butter. ~A
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