TWO HOUR NUT ROLL
6 c. flour, sifted
1 tsp. salt
3 tbsp. sugar
2 cakes or 1 lg. yeast, fresh
1/2 c. warm milk
1/2 lb. butter
3 eggs, beaten
1 c. sour cream
Dissolve yeast in milk. Combine flour, butter, salt, sugar, eggs and sour cream. Add yeast and milk mixture and blend well. Divide dough into 6 parts and roll each part out thin as for jelly roll. Spread with a little apricot preserve first on each of the 6 rolls as you roll each one out individually and I usually divide my nut filling into 6 bowls and then use each one by one as I roll out each nut roll. Roll and place on greased and floured pan that will hold 6 rolls. Let raise for 1 hour and bake in 350 degree oven for 35 to 40 minutes.
--FILLING:--
1 lb. ground nuts
2 c. sugar
3 c. milk
4 single graham crackers (ground)
Can do this day ahead and refrigerate. Combine ingredients in pan. Cook this mixture until it comes to a boil and turns a little brown. After this is cooked divide in 6 bowls and cool before putting on dough.
-- NUT ROLL
1/2 c. warm milk
1/2 c. sour cream
1/3 c. sugar
6 c. flour
2 oz. yeast
3 egg yolks
1 tsp. salt
Add sugar and yeast to milk. Let stand 5 minutes; add sour cream and eggs to yeast mixture; mix well. Add flour and salt; knead. Let rise 2 hours. Divide roll; make 5 balls. Roll thin. Spread filling.
--FILLING:--
2 lbs. ground nuts
1/2 c. cream
2 c. sugar
1 stick oleo, melted
Make a paste and spread on dough; roll like jelly roll. Brush egg whites. Bake at 350 degrees for 45 minutes.
-- NUT ROLL
4 c. flour
1 c. Crisco
3 tbsp. sugar
1/2 tsp. salt
Blend as for pie crust. Mix well. 1/2 c. sour cream
4 eggs, slightly beaten
2 pkg. dry yeast
1/4 c. warm water
Mix well, use hands. Divide dough into 5 balls. Roll each ball into wax paper and refrigerate. -
-NUT FILLING:--
1 lb. walnuts (ground)
3/4 c. sugar
1 tsp. vanilla
4 beaten egg whites
Roll each ball in powdered sugar and spread with filling. Put on greased pan. Bake at 350 degrees for 35-40 minutes.
-- NUT ROLL
1 cake compressed yeast
1 tbsp. lukewarm water
1/2 tsp. sugar
3 1/2 c. sifted all-purpose flour
3 tbsp. sugar
1/2 tsp. salt
1/2 c. butter or margarine (1/4 lb.)
3 eggs
1/2 c. dairy sour cream
NUT FILLING:
1 lb. ground nuts
1 c. brown sugar
1 tsp. vanilla
Milk (enough to make mixture moist)
Crumble yeast into lukewarm water; stir in 1/2 teaspoon sugar. Set aside. Sift flour, 3 tablespoons sugar and the salt into mixing bowl. Cut in butter until mixture is crumbly. Beat eggs, yeast and sour cream together. Add to flour mixture; mix until blended. Turn dough onto lightly floured surface; knead a few minutes until dough is smooth. Divide dough into 4 equal parts. Roll each portion into a 1/4 inch thick rectangle. Combine ingredients for filling. Spread dough with filling; roll up like jelly roll, beginning on long side. Place on greased baking sheet. Make slits on top of roll about 1 inch apart. Cover and let rise in warm place for 2 hours. Brush top of each roll with beaten egg. Bake in preheated 350 degree oven for 25 to 30 minutes or until golden brown. Makes 4 rolls.
-- NUT ROLL
5 to 5 1/2 c. flour
3/4 c. sugar
1 tsp. salt
2 pkgs. dry yeast
2 tsp. vanilla
1 c. sour cream
1/2 c. water
1/4 c. milk
1/2 c. butter or margarine
4 egg yolks (save whites)
WALNUT FILLING
4 egg whites
4 c. ground walnuts
Dash of salt
1 tsp. vanilla and 1 tsp. cinnamon
Combine 2 cups flour, sugar, salt, and undissolved active dry yeast in large mixer bowl; set aside. Combine sour cream, water, milk, and butter in small saucepan. Place over low heat until liquids are very warm (120 to 130 degrees). Gradually add to reserved dry ingredients; beat 2 minutes at medium speed. Add egg yolks and 1 cup flour; beat 2 minutes on high speed. Gradually stir in enough flour to make soft dough. Turn out onto well floured board. Knead in enough remaining flour until dough is not sticky and forms smooth ball. Cover and allow to rest 15 minutes or little longer. Divide dough into 4 equal pieces. Prepare Walnut Filling and set aside - Beat 4 egg whites until foamy; gradually add sugar and salt, beating until stiff peaks form. Fold in walnuts. Add vanilla and cinnamon. Makes 4 cups of filling. On lightly floured board, roll out each piece of dough to 12 x 10 inch. Spread 1 cup filling; roll. Place sealed edges down on greased baking sheet. Let rise until doubled, about 1 to 1 1/2 hours. Bake at 350 degrees for 35 to 40 minutes.
-- NEVER FAIL NUT ROLL
1 c. sour cream (Imitation sour cream may be used)
3 tbsp. butter
4 tbsp. sugar
1/8 tsp. soda
1 1/2 tsp. salt
2 eggs
1 cake yeast, crumbled
3 c. flour
--FILLING:--
1 lb. walnuts, ground
1 c. milk
1 egg
1 stick margarine
1 c. sugar
Bring to boil in large saucepan sour cream. Remove from heat; stir in butter, sugar, and salt. Mix until well blended. Cool to lukewarm. Add eggs, unbeaten, and yeast. Stir well until yeast is dissolved. Mix in with spoon flour. Turn on lightly flour board. Knead a few seconds to form a smooth ball. Cover and let stand 5 minutes. Divide dough into 3 parts. Roll each ball on board. Spread with filling. Roll up as for jelly roll. Cover and let rise in warm place until light 1 1/2 to 2 hours. Bake at 350 degrees for 30 to 35 minutes. --FILLING:--
Combine all ingredients; cook until thick. Cool before spreading on dough. Make before you start on the dough.
-- NUT OR POPPYSEED ROLL
4 c. flour, sifted
3/4 tsp. baking soda
1/2 tsp. salt
1 pkg. dry yeast
1/2 lb. butter or margarine
5 egg yolks
1/2 pt. commercial sour cream
Confectioners sugar
1 lb. fresh ground poppyseed
1 c. granulated sugar
1 c. milk
1 tsp. vanilla
Can put 1 banana, mashed in, if desired. Combine flour, salt, soda and yeast. Cut butter or margarine into flour mixture until it resembles coarse meal. Add egg yolks and sour cream to mixture. Blend well with hands. Cut dough into 4 parts. Wrap each one in waxed paper and put in refrigerator overnight. NEXT DAY: Sift sugar on cloth and board. Cut each package of dough in half. Roll one piece at a time until paper thin. Spread with filling mixture. Roll up so roll is 15 inches long. Place 2 rolls on well greased cookie sheet. Sprinkle with sifted confectioners sugar while warm. When cooled, run knife under each roll. Makes 8 rolls. Will keep well in refrigerator for 4 weeks or may be frozen.