These nut rolls are unlike any other that I've had. The dough is more bread-like and the nut filling is substantial. Store-bought nut rolls tend to be more cake-like with a skimpy nut filling.
In mixing bowl, combine:
NOTES:
You’ll Need:
- 1 cup milk
- 1/4 cup water
- 1 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup shortening
- 2 egg yolks
- 2 1/2 teaspoons yeast
- 3 cups flour
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1/2 cup honey
- 3 tablespoons butter
Instructions:
- In a small saucepan scald 1 cup milk, add 1/4 cup water and 1 1/2 tablespoon sugar.
- Remove from heat and cool to lukewarm.
- add 2 1/2 teaspoons yeast
In mixing bowl, combine:
- 3 cups flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- Cut in 1/4 cup shortening
- Add 2 egg yolks and the milk/yeast mixture
- Knead until shiny but not sticky. I use the dough hook attachment on my Kitchenaid mixer and let it go for about 5 minutes.
- Divide dough into three equal pieces on placed on greased cookie sheet. Cover with a clean dish cloth and let dough rise in a warm place until doubled in size. (About one hour)
- Combine ingredients in a saucepan over low heat and stir until smooth. Remove from heat and stir in 3-4 cups of chopped walnuts.
- Roll dough out into a circle (about 1/8" to 1/4 " thick) and spread 1/3 of nut mixture to within an inch or so of the edges.
- Roll it up and place seam side down on a greased cookie sheet. Cover with cloth and let rise in a warm place for 30 minutes.
- Brush egg whites over rolls and bake at 350 degree for 30-40 minutes
NOTES:
- These freeze well if wrapped in plastic wrap and freezer paper.