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Nut Roll

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“This is my favorite nut roll recipe, because it comes out great every time. I have included recipes for two different fillings (Pecan and Maple Walnut). Each of the filling recipes will make enough to fill 4 nut rolls. These are a nice treat for breakfast/brunch :) Prep time includes rising time.”
READY IN:
2hrs 5mins
YIELD:
4 Nut Rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
  2. Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
  3. Add 7 cups of ground pecans and blend well.
  4. Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
  5. Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
  6. Add 5 cups ground walnuts and blend well.
  7. Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
  8. In a sauce pan, combine sour cream, water and magarine.
  9. Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
  10. Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
  11. Add eggs and 1 cup flour.
  12. Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
  13. Stir in enough additional flour to make a soft dough.
  14. Turn dough on to a lightly floured board; knead a few times to form a ball.
  15. Cover dough and let rest for 10 minutes.
  16. Divide dough into 4 equal pieces.
  17. Roll each piece into a 14x12 nch rectaangle.
  18. Spread each piece of dough with 1/4 of the nut filling.
  19. Roll each one up (from the long side), as for a jelly roll.
  20. Seal edges.
  21. Place rolls on greased baking sheets, sealed edges down.
  22. Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
  23. Bake rolls at 350°F for about 35 minutes, or until done.
  24. Remove from baking sheets, and cool on wire racks.
  25. When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).

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