Nut Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DOUGH:
¾ c. milk
6 TBSP shortening (like Crisco in blue can, it is a white solid product that is greasy to touch)
7 TBSP sugar
1 packet yeast
2 tsp. salt
2 eggs
4 c. flour, sifted
FILLING:
1 ½ c. milk, hot
4 c. pecans, chopped
½ c. sugar
⅔ c. honey
2 eggs, beaten
½ tsp. salt
6 TBSP butter
BAKING:
1 egg, beaten
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Directions: |
Directions:DOUGH: Scald milk and let cool. Cream shortening and 6 tablespoons of the sugar. In separate bowl dissolve the yeast in a little bit of the cooled milk. Add remaining 1 tablespoon of sugar with salt to yeast mixture. Beat 2 eggs and add to yeast-milk and cooled milk. Add sifted flour and let rise over warm water for 1 hour. NOTE: Measure the 4 c. of flour AFTER sifting it.
FILLING: Mix hot milk, chopped pecans, sugar, honey, beaten eggs, salt, and butter into a sauce pan and cook until thickened.
ASSEMBLY: Separate dough into 3 equal sections. Flour counter and roll out one section of dough being careful that it is not too thin. When dough is rolled flat, fill it with cooled filling and roll into a log shape. Tuck in the ends of the log roll. Repeat for all 3 rolls. Let rolls rise again for 20 minutes and then bake as directed.
BAKING: Preheat oven to 350º. Once all 3 log rolls are completed, beat 1 egg and brush on the top of each roll before baking. Bake on a greased cookie sheet or use parchment paper. Bake 20-25 minutes. |
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Number Of
Servings: |
Number Of
Servings:3 rolls |
Personal
Notes: |
Personal
Notes: Important things to remember: Measure the dough flour after it is sifted. To rise the dough, place dough in a covered bowl and place that bowl over a pot/bowl of warm water. The dough does not rise very much. The resulting rolls are great for breakfast or a treat anytime of day. Nut Rolls are a Christmas tradition!
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