Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

• 2 packages of yeast
• 1/2 tsp. sugar
• 1/2 cup warm milk
• Let this mixture rest for 15 minutes.

Combine:

• 6 cups flour
• 1/2 lb. butter or margarine
• 1/4 tsp. salt
• 1/2 cup sugar
• 3 beaten eggs mixed with 1 cup sour cream

Add the yeast mixture with the flour mixture and mix well. Patti pours everything onto her counter and kneads it for several minutes; Albina never dirtied a bowl, either, preferring to plop the flour directly on her counter and then stir in the rest.

Let rise in a warm spot, covered, until doubled in bulk.

Punch the dough down and divide into four parts. Flatten and roll out each part into a rectangle about 10 by 12 inches. Paint melted butter on top of the dough and then spread nut mixture, which is made by blending:

• 1 lb. ground walnuts or pecans
• 1 1/2 Tbsp. sugar (or to taste)
• Dash of almond extract
• 1/4 tsp. lemon rind with some juice
• Enough hot water to form a paste

Roll the dough into a log shape, as you would for cinnamon rolls, placing the opening on the bottom of a greased cookie sheet. Cover and keep in a warm spot, allowing them to rise until doubled in size.

Before baking, make three slashes diagonally across the top of each roll with a sharp knife, cutting 34 of the way through. Bake in preheated 350-degree oven for 30 to 40 minutes. Optional: drizzle with icing or dust with powdered sugar. Serve sliced and warm.