Directions: |
Directions:Dough
In a small bowl, dissolve yeast in warm water (100-110º), along with 1 Teaspoon sugar.
Add yeast mixture to bowl of stand mixer, and remainder of the sugar, salt, butter, eggs 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, (can add up to 6 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. Sprinkle walnut filling (see below) 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.
Allow to cool completely before slicing and serving
Filling
Add ground walnuts to a mixing bowl, and mix in sugar, milk, melted butter and cinnamon
Mix until walnuts form a paste |
Personal
Notes: |
Personal
Notes: MY NOTES:
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.
This is a beloved recipe from Grandma Pringle. I remember eating these every Christmas. I remember making these with our mom. Can't remember if they turned out good or not....But remember the mess in the kitchen and time that we shared together.
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This recipe for Grandma Pringle's Nut Roll is from