Moms Nut Roll Recipes

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JOANNA'S NUT ROLL

Homemade nut roll and poppy seed roll that is sweet and moist. These recipes have been passed down from my grandmothers to my mother who combined three into one recipe.

Provided by Sheila

Categories     Bread     Yeast Bread Recipes

Time 5h50m

Yield 60

Number Of Ingredients 24



Joanna's Nut Roll image

Steps:

  • Heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. Mash the cake yeast with the warm water in a bowl, and set aside.
  • In a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. In a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. Beat in 2 eggs and 1 teaspoon of vanilla extract. After milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. Beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. Dough will be very soft.
  • Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 8 minutes. Place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. Cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
  • Punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. Cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
  • While dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. Place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. Mix in milk, a little at a time, to make a workable mixture.
  • Beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. Spread 1/6 of the nut mixture onto each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. Place filled rolls on the prepared baking sheet, seam sides down.
  • Beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. If desired, allow to rise 30 more minutes (for more puffy rolls). Poke holes in the rolls every 4 inches.
  • Bake in the preheated oven until golden brown, 50 to 65 minutes. A toothpick inserted into the center of a roll will come out clean. Brush rolls with melted butter after removing from oven; allow to cool on racks.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 25 g, Cholesterol 20.6 mg, Fat 24.8 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 72.7 mg, Sugar 11.6 g

2 cups milk
1 (0.6 ounce) cake cake yeast
¼ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
6 cups all-purpose flour
1 teaspoon ground cinnamon, or more to taste
1 teaspoon nutmeg
½ cup butter
1 cup white sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 slice bread, toasted
3 pounds walnut halves
1 ¼ pounds pecan halves
1 teaspoon vanilla extract
1 cup honey, or to taste
½ cup white sugar
1 teaspoon ground cinnamon, or to taste
1 teaspoon nutmeg
4 egg whites
2 cups milk, or as needed
¼ cup butter, melted - divided
2 egg yolks
½ cup milk

MOM'S NUT ROLL

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



Mom's Nut Roll image

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!

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

MOM'S NUT HORNS

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



Mom's Nut Horns image

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

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

MOM'S GRAHAM CRACKER DATE NUT ROLL

This recipe dates back many years. My mom and aunt made this and possibly someone is searching for it to bring back fond childhood memories.

Provided by Accidental Chef

Categories     Dessert

Time 12h20m

Yield 6-8 serving(s)

Number Of Ingredients 6



Mom's Graham Cracker Date Nut Roll image

Steps:

  • Combine ½ of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
  • Place mixture on a large piece of wax paper.
  • Shape into a roll about 3" in diameter.
  • Coat with remaining graham cracker crumbs.
  • Firmly wrap up roll.
  • Chill 12 hours or longer.
  • Serve in ¾-inch slices topped with whipped cream.

Nutrition Facts : Calories 722.2, Fat 30.6, SaturatedFat 11.3, Cholesterol 54.3, Sodium 428.2, Carbohydrate 111.3, Fiber 7.9, Sugar 72.3, Protein 9.5

1/2 lb graham cracker crumbs
2 cups chopped dates
1/2 lb marshmallows
1 cup chopped nuts
1 cup whipping cream, whipped plus extra for serving
1 teaspoon vanilla

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