two hour nut roll

Name: Two Hour Nut Roll
Prep time: 20 min
Cook time: 35 min
Cuisine: German
Ingredients: ## THE ROLL:; 6 cup(s) all purpose flour; 1 teaspoon(s) salt; 1/2 pound(s) butter; 3 tablespoon(s) granulated sugar; 3 large eggs; 1/2 pint(s) sour cream; 1 package(s) yeast -2 oz.; 1/2 cup(s) cream or milk; ## FILLING:; 4 cup(s) chopped walnuts; 1 1/2 cup(s) granulated sugar; 4 large eggs, beaten; 2/3 cup(s) honey; 1 1/2 cup(s) hot milk; 6 tablespoon(s) butter; 1/2 teaspoon(s) salt

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70 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Oct 25, 2011

This is another recipe from my Aunt Martha who was a handful of this, a pinch of that, and a whole lot of love mix together and bake recipes. It took me awhile but now it is mine too!

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this dough can be made in a loaf or rolls or a twisted loaf.

prep time 20 Min

cook time 35 Min

method Bake

yield makes 6 loaves or 36 pieces

Ingredients

THE ROLL:
6 cups all purpose flour
1 teaspoon salt
1/2 pound butter
3 tablespoons granulated sugar
3 large eggs
1/2 pint sour cream
1 package yeast -2 oz.
1/2 cup cream or milk
FILLING:
4 cups chopped walnuts
1 1/2 cups granulated sugar
4 large eggs, beaten
2/3 cup honey
1 1/2 cups hot milk
6 tablespoons butter
1/2 teaspoon salt

How To Make two hour nut roll

Step 1

Roll: Dissolve yeast in milk. Combine flour, salt and sugar. Add butter and then add eggs, yeast and sour cream. Blend well. Divide dough into 6 parts- roll each thin- as for pastry. Roll out on powdered sugar to keep dough tender ,instead of floured board. Spread with nut filling on each piece. Roll up and cut each roll into 6 pieces and place on greased pan cut side down or leave in a roll and place on a greased pan, seam side down. Allow them to rise for 1 hour. Making sure there is space between rolls( so they have room to expand) or loaf so they do not stick together when rising. Bake at 350^ for 35 -40 minutes. Brush tops and sides with butter after baking. --- Filling: Grind the nuts fine, place in a saucepan, add to the milk, sugar, butter and honey. Bring to a boil, stirring constantly. Add beaten eggs to 1/2 cup of the mixture so as not to curdle eggs, then add salt. Reduce heat. Cool until thick. Make sure it is very cool before spreading over the dough sheets.
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