Recipe by Jim Tasker
This recipe has been handed down for 2 generations. It is great for thanksgiving, christmas and easter. This was my grandmothers recipe. You can also substitute nutfilling for prepared poppy seed filling, (SOLO)
- 1⁄2 cup canned milk
- 1⁄2 ounce yeast (2-1/4 packets of active dry yeast)
- 2 tablespoons sugar
- 3 egg yolks (reserve egg whites for filling)
- 1 egg
- 1 teaspoon salt
- 1⁄2 lb butter (softened)
- 6 cups flour
- 1⁄2 pint sour cream
- 3 tablespoons sugar
- 1 cup sugar
- 3 egg whites (stiffly beaten)
- 1 lb chopped walnuts
- 5 tablespoons canned milk
- 1 teaspoon vanilla (optional)
Directions See How It's Made
- Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
- Combine: 1/2 cup canned milk.
- 2 tblsp sugar.
- Mix and heat to 110- 115 degrees.
- Add: (2) 1/4 packets of active dry yeast.
- (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
- When yeast mixture has doubled in size.
- Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
- Gradually blend in the 6 cups of flour to mixture one at a time.
- Mix and cover for 30 minutes.
- Separate dough into 4 parts.
- Roll out 1/4" thick.
- Spread filling over entire surface of dough, roll from smallest end.
- Place on an ungreased cookie sheet and let rise for one (1) hour.
- Poke fork holes on top, 1/2" apart.
- Brush with beaten egg and water (mixed) and sprinkle with sugar.
- Bake at 350 degrees for 35-40 minutes.
- I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.