Nut Rolls Recipes

NUT ROLL RECIPE

Steps:

• Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
• In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
• Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
• Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).
• Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

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.

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

NUT ROLL

Steps:

• Heat the milk until it is just slightly warm to the touch. Stir in the yeast and sugar. Let stand for 5 to 10 minutes. Stir in the yolks and sour cream until well blended. Add the flour and salt; knead vigorously, on a well floured surface, for 15 minutes. . Cover dough and let it rise for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Divide dough into 5 pieces. Shape the pieces into balls, then roll them out to 1/8 inch thickness. Stir together the nuts, 1/2 cup of sugar and melted butter to make the filling. Spread about 1 to 1 1/2 cups of filling onto the dough. Roll up like a jellyroll and pinch to seal.
• Place rolls onto baking sheets about 3 inches apart. Brush with egg white, and bake for 35 to 40 minutes in the preheated oven. Cool, slice, and serve.

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.

WALNUT ROLL PASTRY

Steps:

• Dough Mixing and First Rise
• Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
• Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
• In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
• Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
• Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
• FIlling Prep
• While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
• Melt the butter in a glass bowl on low power in the microwave.
• Pastry Shaping
• Prep a baking sheet with parchment paper.
• When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
• Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
• Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
• Spread all the nut mixture on the butter as evenly as possible.
• Roll the dough toward the bare strip and rest it briefly on the seam.
• Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
• Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
• Baking
• Preheat your oven to 350°F for about 15 minutes.
• Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
• Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
• Let the walnut roll cool on a rack at least 20 minutes before serving.