Freezer Braided Nut Roll (Coffee Cake)

"Originally from a Fleischman's Yeast cookbook, this has been a Christmas standard with our family for probably 30 years. Today I only make one recipe which makes 3 rolls, but when the children were little and funds were slight at Christmas, I would make these ahead in the freezer and then give them as Christmas presents for close friends. I would give them in the frozen state with a copy of the recipe for Christmas morning baking. If you like yeast breads, this is wonderful and not really hard. As often happens on Recipezaar, "don't let the length of the instructions scare you". They are provided for those who may be newbies at any kind of yeast baking and to share what I have learned over the years. Once you have mastered the technique, you can successfully double the recipe to make six nut rolls at a time. This year I served mine with Breakfast Overnight #61831 which is also ano overnight recipe. I hope you grow to like this as much as my family has over the years."
 
Download
photo by Lady Dancer photo by Lady Dancer
photo by Lady Dancer
Ready In:
50mins
Ingredients:
13
Yields:
3 Yeast Nut Rolls
Serves:
30-36
Advertisement

ingredients

  • 5 12 - 6 12 cups flour (sifted if possible)
  • 34 cup sugar
  • 1 teaspoon salt
  • 3 14 ounces fleischmans active dry yeast (these come joined together in 3 packets of 1/4 oz each)
  • 12 cup softened margarine (room temp)
  • 1 cup very-warm tap water (120-130 degrees if you have a thermometer but I never use one. You should be able to hold your hand)
  • 3 eggs, at room temperature
  • Walnut Filling

  • 2 14 cups ground english walnuts, ground the finer the better
  • 6 tablespoons sugar
  • 9 tablespoons melted margarine
  • Glaze

  • 1 cup confectioners' sugar
  • 6 -8 tablespoons water (add water gradually until "drizzle" consistency)
  • 1 dash salt
Advertisement

directions

  • GETTING READY:

  • Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (TIP: margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
  • Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
  • FILLING.
  • Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
  • MAKING DOUGH:

  • Mix together 1 1/4 c flour, sugar, salt & yeast.
  • Add margarine.
  • Gradually add tap water & beat for 2 minutes on medium speed.
  • Add eggs and 1/4 cup flour.
  • Beat on high for 2 minutes.
  • Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
  • Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes).
  • Divide dough into 3 equal pieces.
  • Roll one piece into a 9 x 15 inch rectangle.
  • Cut into 3 length-wise strips (3 x 15 each).
  • Spread center of each strip with filling.
  • Seal each one to make 3 ropes.
  • Braid the 3 ropes, tucking ends under.
  • Wrap loosely with plastic wrap and freeze.
  • Repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
  • When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
  • TO THAW and RAISE:

  • Place on lightly greased cookie sheet.
  • Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. Draft-free is better so I put mine in a unheated oven overnight for this step.
  • TO BAKE:

  • Remove plastic wrap.
  • Put bread in oven, set timer for 12-15 minutes and start oven at 375. (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes. I've done it both ways).
  • Top should be slightly golden - don't let bottom get too brown.
  • Remove from oven and drizzle with glaze.
  • Serve while warm.
  • Enjoy!

Questions & Replies

  1. I want to make this Freezer Braided Nut Roll, but I need to clarify if the yeast required is 3 1/4 oz. or (3) 1/4 oz. packets? 3 1/4 oz. would be THIRTEEN of the 1/4 oz. packets! That doesn't seem right, is it?
     
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <br> <br>I am a 58 year old business woman who owns two insurance agencies. Don't ask me how that happened since I was a home economics major in high school! I still love to cook and recipezaar is helping me make the time to try new ideas for a break from the day to day activities of running a business. Thank you! <br> <br>I've been in the insurance business since 1974, and my husband has recently joined my agency as well. Between us my husband and I have 5 children and 7 grandchildren. We live on the St. Joe river and we love pontooning and fun with the family on any occasion. <br> <br>Also, I can't leave out the two 4-legged friends of the family, Bogey our English Bulldog, and Reagan, our Lhasa Apso, both male and both spoiled of course! <br> <br>Cooking and grilling in the summer are things we all look forward to whenever we are all together. It's just plain fun to spend time together whenever we can. <br> <br>I started collecting cookbooks when my grandmother passed away. She had many old old cookbooks complete with her hand written notes, new special recipes she clipped out of different publications and yes, a few stains as well. I'd hate to think how much I've spent collecting different newer cookbooks over the years, and keeping them under control has always been a big problem for me. Recipezaar help me to categorize and capture the really important ones which I'm very grateful for.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes