Nut Roll Recipe
Yield: 8 nut rolls
Prep Time: 1½ hours
Cook Time: 20 minutes (per pan)
Total Time: 1 hour 50 minutes
For the Dough:
2 oz. cake yeast
¼ cup warm water
16 ounces sour cream
16 ounces (2 cups) unsalted butter, melted and cooled
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
10 cups all-purpose flour
For the Filling:
3 pounds ground walnuts
3 cups granulated sugar
6 ounces (¾ cup) unsalted butter, melted and cooled
¾ cup evaporated milk
½ cup whole milk
½ teaspoon vanilla extract
1. Soften the yeast by placing it in the warm water and letting it sit for about 5 minutes.
2. In the bowl of a stand mixer, beat the eggs on medium speed until combined, about a minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Reduce the mixer speed to low and add the flour a little at a time until it is all incorporated, and continue to mix until the dough does not stick and pulls away from the sides of the bowl.
3. In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
4. Divide the dough into eight pieces.
On a very well-floured surface and one at a time, roll each piece out into a rectangle roughly 9x-14 inches. Spread the filling to within about an inch of the edges. With the long side in front of you, roll up tightly and pinch the seams shut.
Place on baking sheets that are lined with parchment paper or that have been greased (2 rolls per sheet). Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Let raise for 3 hours.
5. Preheat the oven to 350 degrees F. Bake one pan at a time for 20 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers in plastic wrap. To Freeze: Wrap tightly in plastic wrap, and then in foil.