two hour nut roll
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For two hour nut roll
- THE ROLL:
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6 call purpose flour
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1 tspsalt
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1/2 lbbutter
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3 Tbspgranulated sugar
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3 lgeggs
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1/2 ptsour cream
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1 pkgyeast -2 oz.
-
1/2 ccream or milk
- FILLING:
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4 cchopped walnuts
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1 1/2 cgranulated sugar
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4 lgeggs, beaten
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2/3 choney
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1 1/2 chot milk
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6 Tbspbutter
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1/2 tspsalt
How To Make two hour nut roll
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1Roll: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Two Hour Nut Roll:
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