Nut Roll

December 6, 2010 at 10:03 pm (Recipes)

Nut Roll

After 30 years of marriage, and about that many tries at this recipe, I have come up with a great compromise to Grandma Margie’s nut roll recipe.  I use her original filling recipe, which is fabulous, but use the bread machine to make a sweet dough.  While it is labor-intensive, it really isn’t a difficult recipe.

Nut Roll Filling

  • 2 lbs. walnuts
  • 1 cup honey
  • 1 cup sugar
  • 2 tbsp. butter
  • 1 cup milk

Grind nuts in food processor until fairly fine.  Put all ingredients in a heavy pan.  Heat over medium-high heat to boiling, stirring to make sure it doesn’t stick ~~ remove.  Cool.  Enough for 4 rolls (filled very full ~~ if you wish to have a thinner filling, it will make 6 rolls).

Bread Machine Sweet Yeast Dough

  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup nonfat dry milk powder
  • 2 teaspoons active dry yeast (I use bread machine yeast)

Measuring carefully, place all ingredients in bread machine.  Program dough cycle setting.  When cycle is complete, remove dough to lightly floured surface (it will be sticky).  If necessary, knead in additional all-purpose flour to make dough easy to handle.  Let dough rest 10 minutes.  Cut into three pieces.

Roll one piece into approximately 12 x 15 size.  “Butter” dough with nut mixture.  Roll from short side.  Place on baking pan that has been lined with either parchment paper or non-stick aluminum foil. (I use a jelly-roll pan ~~ it holds three rolls).  Cover.  Roll remaining two rolls.  Place on baking pan (I put a “barrier” of parchment paper or non-stick aluminum foil between the rolls.)  They will inevitably burst and the barrier keeps the nut rolls from sticking together.

Cover and let rise in a warm place for approximately 1 hour (if you let them rise a bit longer that won’t hurt).  Brush with egg white and poke holes in the top.  Bake at 350*F for 30 minutes… then cover with foil and bake another 10 minutes.

They are wonderful!!  I usually make two batches of sweet yeast dough, make 4 nut rolls and two apricot rolls.  The apricot filling is simply dried apricots with water to cover, boiled on the stove until they soften and become filling-like.  The store-bought filling I find is too watery.  You will have to add water as it boils away.  One 7 oz package of dried apricots makes enough filling for one roll.


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