Tuesday, November 24, 2009

Nut Rolls

Well, I haven't made nut rolls for years now. I always feel that I mess them up, or I did something wrong. Well, this year is no different, haha.. I rolled out the dough to thin, so the bottoms got crunchy, but it still tastes like a nut roll!! So, that is the good part. They don't look pretty, but they still taste good.

The Menu:
Nut Roll
(1 of 4 dough balls)
(We measure in small coffee cups. 1 of 4 cups)
(2 out of 4 nut rolls. These 2 looked the best!)

The Original Recipe:
I got the recipe off of my mom. I remember her making them and they would explode out onto the cookie sheet. I remember the mess in the kitchen, and I recall her using sweetend condensed milk instead of evaporated milk, on accident.. I remember all sorts of mix-ups and in the end, it still tasted good. This is where I think I believe I will never be able to make a good looking nut roll, but atleast I still got the taste!

Nut Rolls



1 Large cake yeast (1 oz.)
4 Tbls. Sugar
1 cup Scolded milk
2 stick Butter
1 tsp. Salt
4 Egg yolks
5 cups Flour


4 cups Walnuts chopped
2 cups Sugar
2 cups Canned milk


DOUGH: Soften yeast in sugar in less than 1/4 cup warm water. Combine milk, butter, salt, yolks (save the whites), and part of flour.

Then add yeast mix, turn, then add flour as needed. Leave dough sticky Let rise in bowl to double it's size 1 and half hours. Divide dough into 4 parts.

FILLING: Combine all of the filling ingrediants in a 2 quart saucepan. Boil until thick
but spreadible.

ASSEMBLY: Roll out dough, about 12 inches, and fill with filling. Roll up and tuck ends under Brush tops with egg whites before baking. Bake on well greased cookie sheet at 375 for 25-30 minutes.

Cook's Notes

for dough, may use 1 cup margerine in place of butter

1 comment:

Kelly Gilotty said...

Very good! Easy to make!