Directions: |
Directions:Dough
In a small bowl, heat the milk to 100° to 110° F, and dissolve yeast in milk, along with 1 teaspoon sugar. make sure the milk is this temp.
Add yeast mixture to bowl of stand mixer, and add sugar, salt, butter, eggs, sour cream and 1 cup flour
Mix with dough hook on medium speed, then gradually add 2 more cups of flour
Add 2 more cups of flour, (for total of 5 cups) and mix until dough separates from sides of bowl. You may have to scrape it off the hook and scrape flour from the sides during mixing process.
Dough should be slightly sticky but not wet. You can add another ½ cup to 1 cup of flour if necessary
Form dough into ball with your hands. Place in buttered mixing bowl, and cover loosely with buttered aluminum foil. Allow to rise in warm place for 1 hour
While dough is rising, make the filling
After dough has risen, punch down with your fist. Cut the dough into 4 equal pieces
Place dough on lightly floured surface, and gently roll out in rectangle, about 12 x10 and ¼ inch thick
To make the filling, beat whites, until stiff add sugar, nuts and vanilla. add milk enough to make it spreadable.
Sprinkle walnut filling evenly over dough, and press lightly on dough, leaving about a ½ inch border on all sides.
With long end facing you, start rolling edge of dough tightly up and over the filling, starting in the center and moving to the sides. Roll completely over filling, stopping with seam side down. Pinch edges together, and tuck underneath roll
Place on prepared baking sheet, covered with parchment paper or foil. Repeat until all nut rolls are formed, and allow to rise for 30 minutes, covered with greased foil
Preheat oven to 350°
Bake nut rolls for 30 to 35 minutes or until top is golden brown and sounds hollow when tapped. Temperature should be above 160°
Allow to cool completely before slicing and serving. Sprinkle with powdered sugar.
Filling
Add ground walnuts to a mixing bowl, and mix in sugar, milk, melted butter and cinnamon
Mix until walnuts form a paste
Makes 4 nut rolls.
You may need up to 6 cups of flour if dough needs it, but start out with 5.
You can make an egg wash to brush over tops of bread before baking if desired. Just mix 1 egg with 1 teaspoon water, and brush over rolls before baking. |
Personal
Notes: |
Personal
Notes: European, Hungarian, American, Polish, Slovak...whatever you are, you'll like these classic rolls. Grandma Selai would always have a plate of these sliced up and displayed for Christmas or Easter. A true old world recipe. The recipe calls for walnuts. You can you pecans, apricots, add raisins, etc. Aunt Maggie would also make this with Poppy Seeds. Each type of roll has a 'hunky' name. Freeze the uncut rolls, and pull out for a treat in the cold days in January! This is a pastry that if you love it, you will crave it. Grandma Sis is on the prowl for more!!
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This recipe for Grandma's Nut Roll is from