3 Ingredients Nut Roll Food

3 INGREDIENTS NUT-ROLL

Steps:

• DOUGH; Preheat oven to 350.
• Mix the 3 ingredients together well; Divide dough in 1/2 or 1/3's, roll each into rectangles.
• Spread filling on& roll from long side.
• Bake on cookie sheet 350, about 35 minutes.
• Makes 2 or 3 depending on size& thickness you want.
• FILLING;Mix all ingredients in saucepan.
• Cook until thick; Cool before spreading on to dough.
• Drizzle with a glaze of a mixture of P.
• sugar-milk or water, and vanilla.

NUT ROLL AND POPPY SEED ROLL

Steps:

• Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
• Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
• Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
• Mix all ingredients together.

NUT ROLL

Steps:

• Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
• Combine: 1/2 cup canned milk.
• 2 tblsp sugar.
• Mix and heat to 110- 115 degrees.
• Add: (2) 1/4 packets of active dry yeast.
• (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
• When yeast mixture has doubled in size.
• Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
• Gradually blend in the 6 cups of flour to mixture one at a time.
• Mix and cover for 30 minutes.
• Separate dough into 4 parts.
• Roll out 1/4" thick.
• Spread filling over entire surface of dough, roll from smallest end.
• Place on an ungreased cookie sheet and let rise for one (1) hour.
• Poke fork holes on top, 1/2" apart.
• Brush with beaten egg and water (mixed) and sprinkle with sugar.
• Bake at 350 degrees for 35-40 minutes.
• I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.

NUT ROLL RECIPE

Steps:

• Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
• In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
• Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
• Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).
• Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

WALNUT NUT ROLLS (NUT ROLL)

Steps:

• Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
• Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
• Divide dough into 3-4 parts, cover and let rise while preparing filling.
• Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
• Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
• Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
• Once cool, top with icing, if desired.
• Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)

Steps:

• Place walnuts in a food processor. Process until roughly ground.
• Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
• Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
• Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
• Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
• Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
• Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.