This is the time of year that we bring out certain recipes. Recipes that we only seem to make once a year. Why is that? Is it tradition? It’s not like we wouldn’t gladly eat these same things throughout the year.
Whatever the reason, I too have recipes that I only seem to bring out around the holidays. Nut rolls are one of them.
My mom loves nut rolls, and usually this is an item she purchases from a vendor at craft shows. One year, she either didn’t go to the craft show, or the vendor wasn’t there (I can’t remember), so she didn’t get any nut rolls. So I decided I would make them. There is yeast in the dough- and I like playing with yeast. There are nuts in the filling- and I like nuts (keep it clean people!). So I adapted this recipe and now every year, around Thanksgiving, you will find me making nut rolls!
Makes 4 rolls
4 3/4 cup flour, divided
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
3 tablespoons warm water (110-115 degrees)
1 cup milk
1 packet active dry yeast
1 pound walnuts
1 cup sugar
1/2 cup brown sugar
1/3 cup butter
1/3 cup milk
1 tablespoon vanilla
To make the dough: In a small bowl dissolve yeast with warm water. Set aside for 5 minutes. In a medium-sized saucepan, scald milk and remove from heat. Add butter and sugar, stir till butter is melted. In a large mixing bowl, beat eggs and salt. Add in the yeast. Add in 2 1/4 cups flour- but don’t stir yet. Pour in the milk mixture and then stir everything together. This is a very wet dough. Set aside in a warm place for 1 hour to rise (I keep my house cool, so I place the bowl in a bathroom with a heater on).
While the dough is resting, in a food processor, place the walnuts and pulse to a fine consistency. Remove from food processor and place into a large mixing bowl. Add in eggs, sugar, brown sugar, and vanilla. Stir till combined.
In a small saucepan, scald milk. Remove from heat and add butter- stir until melted. Once melted, add to walnut mixture and stir until everything is incorporated. Set aside.
Preheat oven to 350 degrees. Prep your baking pans. *Note- I use (2) 13 x 9 pans, lined with foil (see picture below), and sprayed them with cooking spray.
Once dough has risen, stir in remaining 2 1/2 cups flour. On a flat work surface, dust liberally with flour and dump out your dough. Knead the dough for a few minutes- adding flour if necessary. Separate into 4 equal pieces. Set 3 pieces aside and with the remaining piece, roll out until 1/8 inch thick. Spread on 1/4 th of the walnut mixture- leaving about 1/4 inch all along the edges. Fold the sides in 1/2 inch, then starting with the edge closest to you, fold the dough up. Place the nut roll, seam side down, into the prepared pan, and repeat with the remaining 3 pieces of dough. Brush the tops with 1 beaten egg and 1 teaspoon water. Bake for 50 minutes to 1 hour. Let cool before cutting.
Dough mixture- before rising
Dough mixture- after rising
Starting to fold
Rolls with an egg wash- ready for baking
Made with love, not calories!
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