Moms Nut Roll Recipes

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WALNUT NUT ROLLS (NUT ROLL)



Walnut Nut Rolls (Nut Roll) image

My mom got the recipe for these from my great aunt Grethel. She always makes them for Christmas and New Year's breakfast but they are good all year round.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h30m

Yield 3-4 12 inch rolls

Number Of Ingredients 17

2 tablespoons sugar
2 (1/4 ounce) packets yeast (approximately 4 1/2 to 5 tsp.)
7/8 cup lukewarm milk
4 cups flour
1 cup butter, softened
1 teaspoon salt
2 eggs, separated
1/2 cup butter
1 1/2 lbs ground nutmeats (we use walnuts, approximately 6 cups)
1 cup sugar
3/4 cup milk
1 teaspoon vanilla
1/3 cup butter (optional)
3 1/2-4 cups confectioners' sugar (optional)
1 egg yolk (optional)
3 tablespoons milk (optional)
1 1/2 teaspoons vanilla (optional)

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.

MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

MOM'S NUT ROLL



Mom's Nut Roll image

My Mom and Aunt would get together during the holidays every year to make this wonderful Nut Roll. Both have passed on now, but I would like to keep this recipe alive to honor two BEAUTIFUL and AMAZING women!

Provided by Connie Osborn

Categories     Sweet Breads

Number Of Ingredients 14

6 c flour
3 Tbsp sugar
1 tsp salt
1/2 lb butter (salted)
1 1/2 c milk (warm)
1/2 c sour cream
2 pkg dry yeast
3 eggs (slightly beaten)
DOUGH
2 lb ground walnuts
2 c sugar
1 stick butter (salted)
2 c milk
FILLING

Steps:

  • 1. Add yeast to milk. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter,sour cream and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
  • 2. Heat the ingredients for the filling together, blend well and let cool.
  • 3. When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.(My Mom's recipe called for resting on powder sugar instead of flour)
  • 4. Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
  • 5. Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes ( I used parchment paper sprayed with Crisco)
  • 6. Bake at 350 degrees F for 25 minutes or until golden brown.
  • 7. ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor. Don't be afraid of putting on the filling THICK!

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