After the dough has risen again, roll out each mound of dough in 8 x 12 oval. The precise shape is very important. It takes years to perfect.
Next, spread the nut mixture evenly over the dough. We use rubber and silicone spatulas. Spread as close to the edge as you can, while keeping the mixture even.
Roll the dough in a jellyroll fashion, pulling up towards you every few inches.
Place the roll seam side down, then puncture with a large fork 8 times across.
Next brush the roll with a beaten egg wash.
Bake at 350° for 35-40 minutes.
The nutroll will be beautifully golden when they are ready to come out. Immediately after you take the nutroll out of the oven, brush the tops with milk.
Cool and repeat with all the loaves.
There you have it - the glorious Nutroll.
Here is the complete recipe. Let me know if you decide to embark on the baking adventure that is Nutroll. I’d love to see how it turns out.
6 eggs - well beaten, room temperature
3 sticks butter
1 cup sugar
1 1/2 tsp salt
2 cups milk - whole
8 tsp instant active dry yeast - King Arthur flour
3 1/2 - 4 lbs bread flour
2 lbs walnuts (ground)
1 3/4 cup sugar
1 1/3 cup boiling milk
Yields 6 rolls
- Grandma is always the boss.
- Combine 2 cups milk and butter in sauce pan.
- Heat over medium heat until very warm (120 degree - 130 degree) on candy thermometer. Butter does not need to melt completely.
- Warm mixer bowl with hot tap water, dry well.
- Place 3 cups flour, 1 cup sugar, 1 1/2 teaspoon salt and 8 tsp yeast in mixer.
- Start mixer on low speed, slowly add milk mixture, then beaten eggs.
- Continue beating adding flour until dough starts coming up on beater.
- Change to dough hook and continue adding flour until dough comes up on top of dough hook.
- Place dough on counter top and knead in flour until no longer sticky.
- Place dough in Pam sprayed bowl, then cover with plastic wrap.
- Put in warm place until doubles in size, should take about 1 hour.
- Punch down and knead a few times and let rise again until doubled.
- Punch down again and divide into 6 parts.
- Cover while preparing the following:
- With grinder attachment (large holes) and blades in place, put mixer on high.
- Grind walnuts very fine into large sized bowl.
- Add 1 3/4 cup sugar or more, if needed, to taste.
- Add 1 1/3 cup boiling milk.
- Add dash of salt and mix well. Divide evenly into 6 bowls.
- Roll out each mound of dough into 8 x 12 oval -square shape.
- Spread walnut mixture thinly on dough.
- Roll jellyroll fashion starting with short end.
- Place 2 rolls seam side down on 9 x 13 pan.
- Puncture 8 times with large fork, brush with beaten egg.
- Bake in 350 degree oven for approximately 35-40 minutes.
- Brush tops with milk after removing from oven.
- Cool and repeat.