My Mom and Aunt would get together during the holidays every year to make this wonderful Nut Roll. Both have passed on now, but I would like to keep this recipe alive to honor two BEAUTIFUL and AMAZING women!
Add yeast to milk. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter,sour cream and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
Heat the ingredients for the filling together, blend well and let cool.
When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.(My Mom's recipe called for resting on powder sugar instead of flour)
Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes ( I used parchment paper sprayed with Crisco)
Bake at 350 degrees F for 25 minutes or until golden brown.
ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor. Don’t be afraid of putting on the filling THICK!