Savor the Flavor

Nut Roll

Ingredients for Nut roll dough: 2 packages of yeast dissolved in warm milk with a pinch of sugar About 7 cups of all-purpose flour sifted Butter, Margarine, Crisco or a combination of two of them to equal 1/2 pound softened 1 tsp of salt 1 tsp of vanilla 3 eggs 1 cup of sour cream or omit sour cream and use enough canned cream to mix and form a ball Instructions: Dissolve yeast in milk mixture and set aside. Beat eggs well and set aside. I use one stick of butter and one stick of margarine and have substituted the margarine for Crisco occasionally. I work with one cup of flour at a time and sift as I go. Begin by putting softened butter/margarine in my Kitchen Aid and blend well. Start adding the flour 2 cups at time and blending. Add salt at this stage. After 4 cups of flour add beaten eggs. Add dissolved yeast. Continue adding the rest of the flour alternating cream or sour cream. I sometimes use ½ to ¾ cup of sour cream and use cream to finish up as the mixer kneads the dough. Knead the dough for 5 minutes as it becomes a ball. Divide ball of dough into 5 small rounds. If you need time to roll dough, place wrapped dough in the refrigerator while you are working with one round, but dough needs to be room temperature to work with. Roll into circle on well-floured board. Baste with butter and spread nut mixture, or mixture of your choice (poppyseed, apricot, prune) to within ¼ inch of the edge. If you are making small rolls, use a pizza cutter and cut into about 16 slices (like a pizza slice) and roll large side to small point. I always sprinkle sugar over the small rolls. Place on well-greased sheet pan or baking stone to rise for about 15 minutes. Bake at 350 degrees for about 20 minutes. If you want large rolls, spread mixture on the circle of dough and roll up sealing the ends. Cut small slits in the top and baste with egg white/water wash for a shiny appearance. Let rise as stated above and bake. Ingredients for Nut Mixture 1 lb. of ground walnuts mixed with 1 cup of granulated sugar. Enough cream to make a paste. (There are many variations of this mixture as well as the dough recipe above, but I am going with the one I am most familiar with, I only occasionally add a little vanilla to the nut mixture.) Instructions: Use a food processor if you have one to grind up nuts, stir in sugar, add cream to make a paste. Mixtures can be whatever you want. Canned poppyseed filling with a little cream and vanilla. Rehydrate apricots, mangos or prunes and sweeten as you like.

Ranae Semonco Bailey

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Savor The Flavor