Nut Roll

Submitted 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."

 

• Ready In: 2hrs 5mins
• Ingredients: 17
• Yields: 4 Nut Rolls

ingredients

• Dough

• 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)

• Pecan Filling

• 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

1. Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
2. Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
3. Add 7 cups of ground pecans and blend well.
4. Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
5. Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
6. Add 5 cups ground walnuts and blend well.
7. Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
8. In a sauce pan, combine sour cream, water and magarine.
9. Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
10. Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
11. Add eggs and 1 cup flour.
12. Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
13. Stir in enough additional flour to make a soft dough.
14. Turn dough on to a lightly floured board; knead a few times to form a ball.
15. Cover dough and let rest for 10 minutes.
16. Divide dough into 4 equal pieces.
17. Roll each piece into a 14x12 nch rectaangle.
18. Spread each piece of dough with 1/4 of the nut filling.
19. Roll each one up (from the long side), as for a jelly roll.
20. Seal edges.
21. Place rolls on greased baking sheets, sealed edges down.
22. Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
23. Bake rolls at 350°F for about 35 minutes, or until done.
24. Remove from baking sheets, and cool on wire racks.
25. When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).

Reviews

[JLP0126]

This is an excellent dough recipe which my mother made for years and now I make it<br/>every year. The other review mentioned only seeing that you need 3 cups of flour. That<br/>is initially. After you add the third cup of flour at step 11, notice step 13. You need to<br/>keep adding additional flour, about a cup at a time, until the dough is just right. You know<br/>you have enough flour when the dough pulls away from the sides of the mixing bowl and<br/>stays together and feels nice and smooth. I can't comment on the filling, though, because<br/>it is different from my walnut filling recipe. Mine is: Grind 8 cups of walnuts. Then in a large<br/>bowl beat 8 egg whites until stiff. Gradually add 1 1/2 cups sugar and 1 tsp. vanilla. <br/>Gradually add the 8 cups of ground walnuts. Excellent walnut filling recipe.

 

[Mama Llama]

dough ingredients say 6-7 cups flour, however, directions only call for 3 cups being added. Now I question the entire recipe's quantities.