I did not want to lose these Old, Family recipes so by posting them here today I can search and find them to make. This one looks extremely professional but the Method is so easy to follow.

I may use Pecans.~A

Hungarian Sweet Rolls

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.

WHY THIS RECIPE WON: With a flaky crust and sweet meringue center, these delicate rolls nearly melt in your mouth.

RECIPE HISTORY: Erin credits this family favorite to her grandmother and great-aunt Lois. Erin's grandfather and great-grandfather were Lutheran pastors in Chicago, and this recipe was printed in a church cookbook back in the 1930s.

SECRET INGREDIENT: Walnut meringue spread over pastry dough.

WHAT OUR WINNER SAYS: "To know that my ancestors smelled the same warm scents that fill the house as these rolls bake creates a unique kinship with the past. And I know that someday my future children will taste their great-grandmother's rolls and experience the same euphoria that I did as a child."

STEP BY STEP

Forming Hungarian Sweet Rolls

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.

 

Hungarian Sweet Rolls

Makes 24 Rolls

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.

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

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!

Carol

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!

Carol

Thanks Carol-as Carol mentioned they are baked at 400 degrees Lynn. I  just spaced the recipe out a little so it would be easier to see.

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!

Carol

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

Cabot

OK.  Don't yell at me just yet

No yelling here Ms Lynn

 LOL.

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