Best Sour Cream Rolls With Walnut Filling Recipes

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NUT ROLLS



Nut Rolls image

This is a combination of two or three old recipes.

Provided by Karren L. Kukral

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 35

Number Of Ingredients 15

1 cup white sugar
¼ teaspoon salt
1 cup butter
3 eggs
½ pint sour cream
1 ounce active dry yeast
½ cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 ½ pounds ground walnuts
1 ¼ cups melted butter
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 egg whites

Steps:

  • In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
  • To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
  • Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
  • Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g

NUT ROLL



Nut Roll image

This recipe has been handed down for 2 generations. It is great for thanksgiving, christmas and easter. This was my grandmothers recipe. You can also substitute nutfilling for prepared poppy seed filling, (SOLO)

Provided by Jim Tasker

Categories     Yeast Breads

Time 1h30m

Yield 4 nut rolls

Number Of Ingredients 15

1/2 cup canned milk
1/2 ounce yeast (2-1/4 packets of active dry yeast)
2 tablespoons sugar
3 egg yolks (reserve egg whites for filling)
1 egg
1 teaspoon salt
1/2 lb butter (softened)
6 cups flour
1/2 pint sour cream
3 tablespoons sugar
1 cup sugar
3 egg whites (stiffly beaten)
1 lb chopped walnuts
5 tablespoons canned milk
1 teaspoon vanilla (optional)

Steps:

  • Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
  • Combine: 1/2 cup canned milk.
  • 2 tblsp sugar.
  • Mix and heat to 110- 115 degrees.
  • Add: (2) 1/4 packets of active dry yeast.
  • (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
  • When yeast mixture has doubled in size.
  • Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
  • Gradually blend in the 6 cups of flour to mixture one at a time.
  • Mix and cover for 30 minutes.
  • Separate dough into 4 parts.
  • Roll out 1/4" thick.
  • Spread filling over entire surface of dough, roll from smallest end.
  • Place on an ungreased cookie sheet and let rise for one (1) hour.
  • Poke fork holes on top, 1/2" apart.
  • Brush with beaten egg and water (mixed) and sprinkle with sugar.
  • Bake at 350 degrees for 35-40 minutes.
  • I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.

HUNGARIAN NUT ROLLS



Hungarian Nut Rolls image

It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Time 1h10m

Yield 4 loaves (12 slices each).

Number Of Ingredients 18

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

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