Nut Roll

Recipe by Jim Tasker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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