I don’t think any recipe epitomizes Christmas baking more than a moist, sweet nut roll dusted lightly with powdered sugar. Not just any nut roll, mind you! Here is a recipe that my Grandma Rose made each and every year; one that I cannot do without at Christmas!! There were a couple of Christmas’ past that I neglected to make this delicacy and family disappointment was made known as in “Where’s the nut roll!?!” Sooo, here is the very best nut roll recipe that you will ever taste. It is definitely worth the couple of hours it takes to put this together. This will be the star of your dessert tray! This recipe makes 6 large nut rolls and can easily be cut in half.
Grandma’s Christmas Nut Rolls
8 Cups Flour
1 Pint Sour Cream
3/4 Lb. Butter
1/2 Cup Sugar
3 Packages Quick Rise Yeast
1/4 Cup Water
2 Tsp. Sugar
1 egg plus 1 tsp. water
6-7 Cups Ground Walnuts
1 1/2 Cup Sugar
1 1/2 Cups Warm Milk
Place the flour in a large bowl.
Warm water to about 120 degrees and place in a small bowl. Mix yeast with water and set aside.
Beat butter with sour cream.
Add eggs and 1/2 cup sugar. Mix well.
Add to flour and knead well by hand for about 3 to 4 minutes.
Pour yeast mixture over and knead well.
Form into a ball and place in greased bowl. Chill dough for about an hour.
Meanwhile combine the ground walnuts, sugar and warmed milk. Mix well.
Shape dough into 6 equal balls.
Roll each out on lightly floured surface to about a 10″ x 14″ rectangle 1/4″ thick.
Spread with nut filling, using a spatula.
Roll up from the longer side and pinch dough together.
Place on greased cookie sheet pinched side down.
Mix egg with tsp. of water and brush each roll. Prick with fork. Cover with a clean towel and let rise for 2 hours.
Preheat oven to 350 degrees.
Bake for 25 to 30 minutes or until lightly browned. Let cool on rack and dust with powdered sugar.
These will freeze very well; just wrap in foil when cooled and place in freezer.
6 Nut Rolls