A perennial holiday favorite, and one of those recipes that we just couldn't allow to vanish from the family history. From Mary-Lou (the Tiger Woods of nut roll) herself.
MAKE NUT MIXTURE FIRST SO THAT IT CAN COOL. 1# OF NUTS MAKES 4-1/2 CUPS GROUND NUTS NEED 6 CUPS FOR 4 LARGE ROLLS. ?SPREAD NUTS SPARINGLY:
For every 2 cups of nuts use : 1 cup sugar & ½ cup water
Boil water & sugar 1 min. – add nuts – bring to boil – stir – let cool
Use big old-fashioned coffee cups for all dry ingredients
6 heaping cups unsifted flour
½ lb margarine (room temp)
¾ cup sugar heaping (coffee mug)
½ tsp salt
1 pt milk
1 heaping tlbs crisco
¼ pt sour cream
3 eggs
½ cake yeast (not dry yeast)
Sift flour, sugar & salt in a big pot (like one you make soup in) or huge bowl. Add butter and Crisco & work in with a pastry blender or 2 knifes, if no pastry blender, like pie dough.
Warm ½ cup of the pint of milk slightly. Add 2 tsps of sugar in warmed milk to dissolve yeast. Don’t make milk hot or it will Kill yeast. Press yeast with fork in milk mixture until completely dissolved.
Beat eggs slightly – add sour cream & remaining ingredients to dough. Mix together with your hand until all flour & ingredients are thoroughly mixed together & form a big ball. Let raise in pot or bowl in a very warm place. I put afghans on pot & open my gas oven door & let pilot light heat dough – or you can put it near a register, but not too close. (good to cover with afghan) It should raise to almost double it’s size.
Let raise for 2 hrs.
After 2 hrs, knead- sprinkle with little flour if needed to make dough smooth. It should not stick to hands. Make six balls out of dough. Roll one ball on a floured board or your table – fairly thin because it is going to raise again but not so thin that it will tear when putting on nuts.
Let raise for 2 hrs.
After 2 hrs, knead- sprinkle with little flour if needed to make dough smooth. It should not stick to hands. Make six balls out of dough. Roll one ball on a floured board or your table – fairly thin because it is going to raise again but not so thin that it will tear when putting on nuts.
Spread nuts thinly with a spatula on dough just to cover dough blending or thinning out to ends of dough. Roll up dough jelly roll fashion and crimp edges so that nuts don’t come out when baking.
Place folded side down on cookie sheet Puncture roll with a fork down to cookie sheet several times down roll approx 1” apart. Brush with melted butter. Repeat You can fit two rolls on a cookie sheet. Try not to let rolls touch each other. If they are wide & look like they might touch when baking, put a strip of foil between o that they don’t touch. Do same with all rolls.
Put wax paper over rolls & cover with afghan to keep warm until you are done making rolls and ready to bake. Or if you want to make bread or kolach with one of the rolls, you can take the ball & twist it to form a round kolach & place it on the cookie sheet- puncture, brush with melted butter & bake.
Bake at 350 for 40 min or until golden brown. Brush with melted butter when done – after cooling for a while, turn roll over to complete cooling.
Sounds complicated but once you do it you will see it’s not that bad. Let me know if you want to make them & I will come over to help. (<- now that's the kind of loving mom-advice that it's just hard to replicate on the web...)
Bake at 350 for 40 min or until golden brown. Brush with melted butter when done – after cooling for a while, turn roll over to complete cooling.
Sounds complicated but once you do it you will see it’s not that bad. Let me know if you want to make them & I will come over to help. (<- now that's the kind of loving mom-advice that it's just hard to replicate on the web...)
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