Recipe by Dee514
This is my favorite nut roll recipe, because it comes out great every time. I have included recipes for two different fillings (Pecan and Maple Walnut). Each of the filling recipes will make enough to fill 4 nut rolls. These are a nice treat for breakfast/brunch :) Prep time includes rising time.
Top Review by JLP0126
This is an excellent dough recipe which my mother made for years and now I make it
every year. The other review mentioned only seeing that you need 3 cups of flour. That
is initially. After you add the third cup of flour at step 11, notice step 13. You need to
keep adding additional flour, about a cup at a time, until the dough is just right. You know
you have enough flour when the dough pulls away from the sides of the mixing bowl and
stays together and feels nice and smooth. I can't comment on the filling, though, because
it is different from my walnut filling recipe. Mine is: Grind 8 cups of walnuts. Then in a large
bowl beat 8 egg whites until stiff. Gradually add 1 1/2 cups sugar and 1 tsp. vanilla.
Gradually add the 8 cups of ground walnuts. Excellent walnut filling recipe.
- 6 -7 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 packages active dry yeast
- 1 cup sour cream
- 1⁄2 cup water
- 1 cup margarine or 1 cup butter
- 3 eggs, at room temperature
- confectioner sugar frosting (optional)
- 1 cup margarine
- 1⁄2 cup sugar
- 1⁄4 cup vanilla extract
- 7 cups ground pecans
Maple Walnut Filling
- 3⁄4 cup margarine
- 1⁄2 cup sugar
- 3 tablespoons imitation maple flavor
- 5 cups ground walnuts
Directions See How It's Made
- Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
- Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
- Add 7 cups of ground pecans and blend well.
- Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
- Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
- Add 5 cups ground walnuts and blend well.
- Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
- In a sauce pan, combine sour cream, water and magarine.
- Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
- Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
- Add eggs and 1 cup flour.
- Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn dough on to a lightly floured board; knead a few times to form a ball.
- Cover dough and let rest for 10 minutes.
- Divide dough into 4 equal pieces.
- Roll each piece into a 14x12 nch rectaangle.
- Spread each piece of dough with 1/4 of the nut filling.
- Roll each one up (from the long side), as for a jelly roll.
- Seal edges.
- Place rolls on greased baking sheets, sealed edges down.
- Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
- Bake rolls at 350°F for about 35 minutes, or until done.
- Remove from baking sheets, and cool on wire racks.
- When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).