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Recipe Mon Dec 15 2008
The Twelve Days of Christmas: Day 4
I'm not sure why, but I only make Nut Roll during the holidays. There's nothing that screams Christmas about this recipe, so maybe it's because I bake more during this time of year. Either way, this is my favorite bread recipe. It has that great homemade bread taste with swirls of sugar and walnuts to add just the right amount of sweetness. This one is also from my Grandma and takes a bit of time (and patience) to make but don't let that dissuade you - the effort is definitely worth it. The loaves also freeze well, so if you go overboard and make more than you need, wrap it up and stick it in the freezer. I like it served warm with butter best, but it's also good cold.
Nut Roll
2 Packages of yeast
1 T. Sugar
1 C. Lukewarm milk
1 C. Milk
6 T. Shortening
½ C. Sugar
7 C. Sifted flour
3 Beaten eggs
Nut mixture: 1 lb. chopped walnuts and 1 ½ cups sugar.
Dissolve yeast in lukewarm water, add 1 T. sugar. Scald milk; add shortening, sugar and salt - cool until lukewarm. Add 2 cups flour to make soft dough. Add yeast, eggs and remaining flour. Knead until light and place in greased bowl. Cover and set in a warm place; let rise until double in size (about two hours) and punch down. Roll out into three 9 x13 inch rectangles and sprinkle with nut mixture, leaving one inch around edge to seal. Roll up and seal, bake @350 for 20-30 minutes. Should be gold brown and sound hollow when tapped.
