Nut Rolls (Kolachi/Kolacs/Beigli)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 48
YIELD: 4 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
  • 2. Cool to nearly room temperature.
  • 3. Mix the dry yeast and warm water and let proof about 10 minutes.
  • 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
  • 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
  • 5. Add in the proofed yeast and the cooled milk mixture.
  • 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
  • 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
  • 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
  • 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
  • 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
  • 11. Cover and let raise about 1 hour. Brush with egg wash evenly.
  • 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
  • 13. Cool in pan.
  • 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
  • NUT FILLING:
  • In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.
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