 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 40 |
|
I have made these nutrolls every year for 44years . There are a lot of nut roll recipes but this one is loaded with a moist sweet filling that is hard to resist. Do not alter ingredients or recipe if you want to experience a great nutroll Ingredients:
1 cup sour cream |
6 cups flour |
1/2 tsp salt |
1/2 pound butter |
3 eggs |
2 packages dry yeast |
1/2 cup warm milk |
3 tablespoons sugar |
3 egg whites |
1 tsp vanilla |
2 tablespoons melted butter |
2 cups sugar |
2 pounds coarsely ground walnuts |
3 egg yolks |
3 tablespoons cold water |
Directions:
1. Dissolve yeast in warm milk to which 1 T sugar has been added. Set aside to rise.
2. Beat 3 eggs,add 2 T sugar and sour cream. Mix well and set aside.
3. Cut butter into flour and salt as for pie dough.
4. Stir in sour cream mixture and then add yeast and mix well
5. Turn onto floured board and knead until smooth,adding more flour if necessary. Divide dough into 4 equal parts. Roll out each part on floured board(approximately 12 x15 ).
6. Spread nut filling gently over dough,being careful not to tear dough. Roll up, folding sides in as you roll.Leave 2 inch edge without nuts at end of roll so filling does not leak out and burn.
7. Place rolls seam-side down on a greased cookie sheet and cover with linen cloth or dishtowel and set aside in warm place to rise until double,approximately 45 minutes.
8. NUT FILLING; Separate 3 eggs. Whisk yolks with 3 T cold water for egg wash and set aside in fridge. Beat egg whites until stiff. Fold in 2 cups sugar,1tsp vanilla,2T melted butter, and ground nuts (add slightly more melted butter if mixture is too stiff to spread).
9. After rolls are double in size,brush with egg wash and bake in preheated 350 degree oven for 35 to 40minutes until golden brown. Immediately wrap rolls individually in foil to retain moisture.
|
|