Nut Roll Dough
10 1/2 cups flour
1 1/2 pounds butter
5 eggs
4 1/2 tsp. powdered sugar
1 1/2 can evaporated milk
2 rapid rise yeast packets
3 tsp. vanilla
9 tsp. baking powder
Mix butter and flour as for
pie. Add eggs, powdered sugar, yeast,pinch
salt vanilla and baking powder. Mix in
the milk, knead it into a large ball. Let stand in refrigerator for a few
hours. Makes about 14 rolls. 5 eggs
4 1/2 tsp. powdered sugar
1 1/2 can evaporated milk
2 rapid rise yeast packets
3 tsp. vanilla
9 tsp. baking powder
Nut Roll Filling
4 pounds of shelled walnuts
1 cup sugar + more to taste
1 egg white beaten
1 can evaporated milk + more to make filling spreadable
1 tsp. vanilla
2 tsp.+ almond extract - to taste
Grind nuts fine in food
processor or grinder - nuts must be very, very fine. I use the grinder
attachment on my Kitchen-Aid mixer. Mix ingredients in bowl. The above are approximate amounts; you may
need to add more milk to a make it spreadable and more sugar to sweeten. 1 egg white beaten
1 can evaporated milk + more to make filling spreadable
1 tsp. vanilla
2 tsp.+ almond extract - to taste
Create a mixture of powdered
sugar and granular sugar; use this to roll the dough on Instead of flour. It
makes It sweet and a nice crusty outside finish.
Take a tennis ball size of
dough and roll it to 1/8 inch thick.
Spread with nut filling all over the dough (not too much). Roll up, like
a jelly roll and tuck ends under. On a
baking sheet create foil boats - 3 per sheet. Once the roll is formed, set nut rolls
inside boats and bake.
Once cool, wrap each roll in
the foil and store in the freezer until to you are ready to slice and serve.
 |
| here is the roll sliced. |
 |
| Griding the nuts. |
 |
| The walnuts very, very fine. |
 |
| Start with a tennis ball size dough ball. |
 |
| Roll till about 1/8" think and spread nut paste. |
 |
| Roll the roll. |
 |
| Bake rolls in foil "boats" |
