Rohlicky

Ingredients

1 pkg. dry yeast (1 tbsp.)
4 c. flour
4 egg separated
1/2 c. warm water
1 c. butter
2 tsp sugar

Method

Dissolve yeast in warm water add sugar. In another bowl, mix together flour and butter. Lightly mix beaten yolks with yeast mix. Add to flour mixture and stir well. Divide dough into balls and refrigerate 1/2 hour.
Remove balls. One by one, roll out on powdered sugar to 1/4 inch thickness. Cut into sections and spread with filling. Roll each section toward point. Place on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.

Filling

Beat egg whites until fluffy, slowly beat in 1 cup sugar until dissolved. Fold in ground nuts and cinnamon. You can also use a raspberry filling instead of cinnamon sugar.


Recipe from Audrey Schepler