"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Nut Roll Recipe

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This recipe for Nut Roll, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnne Sistek

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115)
1 cup warm milk (110 to 115)
1 cup sour cream
1/2 cup sugar
1/2 cup butter, melted
1 t vanilla
2 eggs
1 teaspoon salt
6 cups all-purpose flour
NUT FILLING:
1 cup ground pecans
1/2 cup sugar
1/2 cup chopped dates
1/2 cup 2% milk
1 teaspoon salt
1 egg white
POPPY SEED FILLING:
1 can (12-1/2 ounces) poppy seed cake and pastry filling
1/4 cup chopped raisins
1/4 cup chopped walnuts
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons water

Directions:
Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, sour cream, sugar, butter, eggs, salt, vanilla, and 3 cups flour. Beat until smooth. Beat in remaining flour until mixture forms a soft dough. Transfer to a greased bowl, turning once the grease the top; cover and refrigerate overnight.
Divide dough in half. Roll each portion into a 14-in. x 12-in. rectangle. For nut filling, in a small bowl, combine the pecans, sugar, dates, milk and salt. In another bowl, beat egg white until stiff peaks form; fold into pecan mixture. Spread over one portion. Spread poppyseed filling over remaining dough; sprinkle with raisins and walnuts. Roll up each jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on parchment paper-lined baking sheets. Let rise in a warm place until doubled, about 30 minutes.
Bake at 350 for 35-40 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar and enough water to achieve desired consistency; drizzle over breads.

Personal Notes:
Personal Notes:
Shared by Helen Janashak, modified to combine recipes that contradicted each other. Variations of using walnuts vs. pecans and dates.

 

 

 

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