Two Hour Nut Roll

Pat Duran


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!


★★★★★ 1 vote

makes 6 loaves or 36 pieces
20 Min
35 Min



  • 6 c
    all purpose flour
  • 1 tsp
  • 1/2 lb
  • 3 Tbsp
    granulated sugar
  • 3 large
  • 1/2 pt
    sour cream
  • 1 pkg
    yeast -2 oz.
  • 1/2 c
    cream or milk

  • 4 c
    chopped walnuts
  • 1 1/2 c
    granulated sugar
  • 4 large
    eggs, beaten
  • 2/3 c
  • 1 1/2 c
    hot milk
  • 6 Tbsp
  • 1/2 tsp

How to Make Two Hour Nut Roll


  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.
    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.

Printable Recipe Card

About Two Hour Nut Roll

Main Ingredient: Flour
Regional Style: German
Other Tags: Quick & Easy, Heirloom

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