NUT ROLL RECIPES

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NUT ROLL RECIPE | ALLRECIPES



Nut Roll Recipe | Allrecipes image

This is a nutty strudel like roll. It's not too sweet so you could even have it for breakfast!

Provided by AmberMarie

Categories     Cut-Out Cookies

Yield 5 long rolls

Number Of Ingredients 11

½ cup milk
½ cup sour cream
⅓ cup white sugar
6 cups all-purpose flour
2 ounces fresh yeast
3 egg yolks
1 teaspoon salt
2 pounds ground walnuts
½ cup white sugar
½ cup butter, melted
3 egg whites

Steps:

  • Heat the milk until it is just slightly warm to the touch. Stir in the yeast and sugar. Let stand for 5 to 10 minutes. Stir in the yolks and sour cream until well blended. Add the flour and salt; knead vigorously, on a well floured surface, for 15 minutes. . Cover dough and let it rise for 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Divide dough into 5 pieces. Shape the pieces into balls, then roll them out to 1/8 inch thickness. Stir together the nuts, 1/2 cup of sugar and melted butter to make the filling. Spread about 1 to 1 1/2 cups of filling onto the dough. Roll up like a jellyroll and pinch to seal.
  • Place rolls onto baking sheets about 3 inches apart. Brush with egg white, and bake for 35 to 40 minutes in the preheated oven. Cool, slice, and serve.

Nutrition Facts : Calories 433.5 calories, CarbohydrateContent 36 g, CholesterolContent 36.8 mg, FatContent 29.4 g, FiberContent 3.5 g, ProteinContent 10.6 g, SaturatedFatContent 5.5 g, SodiumContent 132.5 mg, SugarContent 8 g

POTECA NUT ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Poteca Nut Roll Recipe: How to Make It - Taste of Home image

My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1 coffee cake.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
1 large egg, room temperature, lightly beaten
1/4 cup shortening
3 to 3-1/2 cups all-purpose flour
FILLING
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract, optional
4 cups ground or finely chopped walnuts
1/3 to 1/2 cup 2% milk
GLAZE (optional):
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.

Nutrition Facts : Calories 304 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 30g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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