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Nut Rolls

Jaymie
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Prep Time 4 hrs
Cook Time 25 mins
Total Time 4 hrs 25 mins
Servings 8 rolls

Ingredients
  

  • For the filling:
  • 3 lbs ground walnuts
  • 3 cups granulated sugar
  • 3/4 cup unsalted butter melted and cooled
  • 3/4 cup evaporated milk
  • 1/2 cup whole or 2% milk I wouldn't use skim
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • generous pinch of salt
  • For the dough:
  • 2 1/2 cups warm milk 110 degrees
  • 1/4 cup granulated sugar
  • 6 3/4 tsp instant yeast or 3 envelopes of yeast
  • 10 cups flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 4 eggs
  • 1/2 lb butter 2 sticks, melted and cooled

Instructions
 

  • For the filling:
  • Combine all ingredients and mix until combined well. Set aside.
  • For the dough:
  • Mix first 3 ingredients in a measuring cup and let sit for 5-7 minutes (it will get foamy).
  • Put the eggs, sugar, salt, and melted butter in the bowl of your mixer, adding the yeast mixture when it is ready.
  • Mix on medium speed (using the paddle) for 2 to 3 minutes, just until those ingredients are well mixed.
  • Change to your dough hook, turn the mixer on a low setting and slowly add the flour. Mix until the dough does not stick to the sides of the bowl. It will be soft, but not sticky.
  • Divide the dough into 8 equal parts. Using a rolling pin, roll into a a rough rectangle, 9x14 inches. Leave one of the long sides closest to you.
  • Spread a good scoop of the nut filling on the rectangle and spread the filling to about an inch from the edge.
  • Starting with the side closest to you, roll up the nut roll tight. Turn the edges in and pinch the entire seam shut.
  • Place rolls on parchment-lined baking sheet. Allow rise of 3 hours.
  • Preheat the oven to 350. Bake each pan individually for 25 to 30 minutes, or until the tops are a light golden brown. Cool completely before slicing.