Many nut rolls I've tasted have a dry, flavorless dough. But not Sophia Saliwonczyk's. The crumb is moist and tender. She says with a wink that it's even better than her mother's recipe!
View this larger image of the nut roll.
Makes 6 Nut Rolls
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- 1 pound butter, softened
- 1 cup vegetable shortening
- 8 cups all-purpose flour
- 2 ounces compressed yeast
- 3/4 cup warm water
- 2 (16-ounce) containers sour cream
- 8 large egg yolks, beaten
- 1 teaspoon salt
- 8 large egg whites
- 1 tablespoon rum extract
- 4 cups sugar
- 2 pounds ground walnuts
- Egg wash (2 eggs beaten with 2 teaspoons sugar)
- In a large bowl, combine butter, vegetable shortening and flour as for pie dough.
- Dissolve yeast in warm water. Transfer to a large bowl and add sour cream, egg yolks and salt. Mix until well combined.
- Pour yeast mixture into flour mixture and, using hands, blend until dough is smooth and soft and no longer sticks to hands or pan. Add as little extra flour as necessary. Cover and refrigerate overnight.
- Make the filling by beating the egg whites in a large bowl until stiff. Gradually add sugar and walnuts. If mixture is too thick to spread, add a little milk.
- Divide dough into 6 portions. Roll to 1/4-inch thickness on pastry cloth. Spread 1/6 of fililng over each portion of dough to cover evenly. Pick up edge of cloth nearest you and roll dough away from you. Pinch the ends. Repeat with remaining dough and filling. Place three rolls each on large parchment-lined cookie sheets.
- Heat oven to 325 degrees. Cover nut rolls lightly and let rise for at least 1/2 hour. Brush with egg wash. Bake 1 hour or until brown.
- When rolls are thoroughly cooled, they may be wrapped in foil to freeze if desired.