Hungarian Rolls

2 cakes yeast
2 c milk
½ c sugar
2 t salt
2 eggs, well-beaten
7-7½ c flour
½ c melted shortening
½ c butter, melted
¾ c sugar
1 t cinnamon
½ c finely chopped nuts
½ c raisins

Cut dough into pieces the size of walnuts. Form into balls. Roll each in butter, then in sugar, cinnamon, and nuts, mixed. Place one layer of balls in a well-greased deep 9″ tube center pan so they barely touch. Sprinkle with raisins, add another layer of balls, more raisins, pressing them in slightly. Do only 2 or 3 layers, as dough will nearly double in height when it rises. Cover and let rise until light (about 45 minutes). Bake. Invert pan so sugar will run down. Cook time: 35-40 min. Temp: 375°.

*Note: The above is the recipe as recorded by Noni, who apparently is talented enough to not need a method for how to actually make the dough. Below is the method to make a half recipe, as done via COVID-Zoom call with Abby & Anna in 2020. Note that while the dough recipe is halved, the topping measurements stay the same. The more the better!

For the dough:

1 pkg active dry yeast
¾ c milk
¼ c sugar
1 t salt
1 egg, beaten
3 ½-3 ¾ c flour
¼ c soft butter

For the topping:

½ c butter, melted
¾ c sugar
1 t cinnamon
½ c finely chopped nuts
½ c raisins

1. Fill bowl with hot water to warm, then empty.

2. Add ¼ c water (110-115°F) and yeast to the bowl to activate. (Can test by adding a pinch of sugar — it should bubble when added.)

3. Sift flour.

4. Warm oven for 5 minutes, then shut off and keep door closed (will use for proofing).

5. Warm the milk to 110°F.

6. Add milk, sugar, salt, half of the flour, and butter.

7. Add in remaining flour in bits until dough is kneadable.

8. Knead until dough no longer sticks to hands and board.

9. Transfer dough into a buttered bowl, roll in butter to coat. Cover with a linen towel and out in oven to rise for 1.5 hours.

10. Punch down the dough, pull in the sides and flip the ball, then let rise another half hour. Proceed with assembly as indicated in Noni’s recipe above.

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