Moms Nut Roll Recipes

GRANDMA SUSAN'S NUT ROLL

Steps:

• DISSOLVE the yeast in ½ cup of the scalded milk (still hot) and 1 Tablespoon of sugar.
• COMBINE the rest of the dough ingredients and knead BY HAND until the dough is soft and elastic.
• REFRIGERATE the dough for a minimum of 10 hours. Don't keep the dough in the refrigerator for more than two days.
• DIVIDE the dough into eight balls and let rise in a warm place for 2½ - 3 hours.
• PREPARE the filing ingredients by mixing them all together in a medium-size bowl and beat the eggs (in a separate bowl) while you are waiting for the dough to rise.
• ROLL the dough out onto a well-floured surface into a rectangle, no more than ¼" thick. Brush the dough with some melted butter. Be liberal with this application - remember you have 1 cup of melted butter for eight rolls. The butter helps the filling stick and keeps the rolls moist in the middle.
• SPREAD the filling out on top of the butter. Sprinkle some cinnamon on top of the filing. Put as much on as you like, this is just fo taste, and not absolutely necessary to the recipe. Then, drizzle the honey over top of all of this. Again, be liberal in applying this.
• ROLL UP the dough loosely. The length of the roll doesn't matter, it just needs to fit onto your cookie sheet. Make three or four small slits diagonally across the top of the roll.
• BRUSH with beaten eggs.
• BAKE at 350º for 24-30 minutes. Your cook time will depend on how thick you rolled out your dough and how much filling you piled up inside. When done, your dough will be a beautiful golden brown color on the outside, and the slits which you cut in the top will have opened up and some filling will probablystart to bubble out. Try baking one roll first. When you think it's finished, cut it in half. You will be abl to see whether the dough in the middle is cooked. If not - just adjust your baking time accordingly.
• SERVE the roll, by cutting slices off about 1" thick. With the filling that we used here, butter works GREAT as a spread.
• Please let me know if you have any questions! Good luck and enjoy!

NUT ROLL

Steps:

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

NUT ROLL

Steps:

• 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.

MOM'S NUT HORNS

Steps:

• Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
• Combine walnuts, sugar, and cinnamon in a small bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
• Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
• Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

WALNUT NUT ROLLS (NUT ROLL)

Steps:

• Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
• Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
• Divide dough into 3-4 parts, cover and let rise while preparing filling.
• Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
• Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
• Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
• Once cool, top with icing, if desired.
• Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.