Ingredients
-
1/2
-
1/2
-
2
-
3
-
1
-
1
-
1/2
-
6
-
1/2
-
3
-
-
1
-
3
-
1
-
5
Directions
Nut Roll, This recipe has been handed down for 2 generations It is great for thanksgiving, christmas and easter This was my grandmothers recipe You can also substitute nutfilling for prepared poppy seed filling, (SOLO), Many thanks to Jim Tasker I’ve been using this recipe for many years to carry on the family tradition of sending nut rolls to family during the holidays When Mom and Auntie Ann passed, I picked up the baking tradition (many mistakes; but as they say, I learned a lot from my mistakes) Love to send these rolls out to family right before Christmas His original also references using the poppy seed filling; thanks to Solo for still providing Happy Holidays every one!!!!, Had a problem with loaves splitting on top when cooking on a cookie sheet I now use loaf pans to help hold it together
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Steps
|
1
Done
|
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. |
|
2
Done
|
Combine: 1/2 Cup Canned Milk. |
|
3
Done
|
2 Tblsp Sugar. |
|
4
Done
|
Mix and Heat to 110- 115 Degrees. |
|
5
Done
|
Add: (2) 1/4 Packets of Active Dry Yeast. |
|
6
Done
|
(note: Heat Milk to 110 to 115 Degrees. No More Than 115 Degrees Otherwise Yeast Will not Activate). |
|
7
Done
|
When Yeast Mixture Has Doubled in Size. |
|
8
Done
|
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. |
|
9
Done
|
Gradually Blend in the 6 Cups of Flour to Mixture One at a Time. |
|
10
Done
|
Mix and Cover For 30 Minutes. |
|
11
Done
|
Separate Dough Into 4 Parts. |
|
12
Done
|
Roll Out 1/4" Thick. |
|
13
Done
|
Spread Filling Over Entire Surface of Dough, Roll from Smallest End. |
|
14
Done
|
Place on an Ungreased Cookie Sheet and Let Rise For One (1) Hour. |
|
15
Done
|
Poke Fork Holes on Top, 1/2" Apart. |
