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Category: Bread
Prep Time: Cook Time: Total Time:
Dough:
5 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
1 cup (2 sticks) butter, softened
2 packages (1/4 oz each) dry yeast
1 cup sour cream
4 egg yolks
Filling:
4 egg whites
2 1/2 pounds ground walnuts
1 cup sugar
Glaze:
1 egg, beaten
1 tbsp water
TO MAKE THE DOUGH: Stir together flour, sugar, and salt in a bowl; cut in butter until mixture resembles cornmeal.
In another bowl, prepare yeast according to package directions. Add sour cream and egg yolks to yeast. Blend sour cream mixture into flour mixture. Make 8 balls of dough; on a lightly floured surface, knead each ball of dough until dough is smooth but not too sticky. Cover dough and place in refrigerator overnight.
WHEN READY TO BAKE: Take dough from refrigerator about 20 minutes before using. (If last balls of dough become too soft, return them to refrigerator; take one out at a time.)
Preheat oven to 350. Grease a cookie sheet.
To make the filling, beat egg whites with a handheld electric mixer until frothy; add nuts and sugar. Mix well. Set aside.
To make the glaze, combine egg and water. Set aside.
Roll dough out on granulated sugar to a 12x9-inch rectangle. Spread filling over dough. Cut dough into 3 strips; roll each strip as for a jelly roll. Cut each strip crosswise into little rolls. Depending on size of each roll, you should be able to get 15 to 18 rolls from each ball.
Place rolls seam side down on prepared baking sheet. Brush glaze over each roll.
Bake for 20 to 25 minutes, until light to medium brown. Remove from oven; cool for 2 to 3 minutes and remove carefully to wire rack to cool completely. These freeze very well.
NUT ROLLS
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Category: Bread
Prep Time: Cook Time: Total Time:
Dough:
5 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
1 cup (2 sticks) butter, softened
2 packages (1/4 oz each) dry yeast
1 cup sour cream
4 egg yolks
Filling:
4 egg whites
2 1/2 pounds ground walnuts
1 cup sugar
Glaze:
1 egg, beaten
1 tbsp water
TO MAKE THE DOUGH: Stir together flour, sugar, and salt in a bowl; cut in butter until mixture resembles cornmeal.
In another bowl, prepare yeast according to package directions. Add sour cream and egg yolks to yeast. Blend sour cream mixture into flour mixture. Make 8 balls of dough; on a lightly floured surface, knead each ball of dough until dough is smooth but not too sticky. Cover dough and place in refrigerator overnight.
WHEN READY TO BAKE: Take dough from refrigerator about 20 minutes before using. (If last balls of dough become too soft, return them to refrigerator; take one out at a time.)
Preheat oven to 350. Grease a cookie sheet.
To make the filling, beat egg whites with a handheld electric mixer until frothy; add nuts and sugar. Mix well. Set aside.
To make the glaze, combine egg and water. Set aside.
Roll dough out on granulated sugar to a 12x9-inch rectangle. Spread filling over dough. Cut dough into 3 strips; roll each strip as for a jelly roll. Cut each strip crosswise into little rolls. Depending on size of each roll, you should be able to get 15 to 18 rolls from each ball.
Place rolls seam side down on prepared baking sheet. Brush glaze over each roll.
Bake for 20 to 25 minutes, until light to medium brown. Remove from oven; cool for 2 to 3 minutes and remove carefully to wire rack to cool completely. These freeze very well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.