Easy Nut Roll Dough

Poke fork holes on top 1 2 apart. Nut rolls are popular throughout central and eastern europe especially croatia serbia slovenia slovakia and poland. Divide dough into 4 equal pieces.

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Spread each piece of dough with 1 4 of the nut filling.

Easy nut roll dough.

Using a rolling pin on a lightly floured surface roll one half of the dough into a inch thick rectangle about 12 by 10 inches. Do not cook filling. A perfect holiday breakfast or dessert. Beat egg whites a little and spread over rolled nut rolls.

Divide dough into 4 balls. This easy nut roll recipe is my husband s grandma s which she makes at every special occasion. Bake at 375º for half hour. But the recipe did not tell you the thickness to roll out the dough or what area to roll it out ie 12x10.

Spread filling over entire surface of dough roll from smallest end. Stir in enough remaining flour to form a soft dough dough will be sticky. In a large bowl dissolve yeast in warm milk. Add the sugar salt butter sour cream eggs and 3 cups flour.

Knead until smooth and elastic 6 8 minutes. Position the dough with the longer side facing you. It s made without yeast and filled with ground hazelnuts. Mix all ingredients together and knead until smooth.

Roll each ball and spread with filling. This is nothing like the kolachi i grew up with. Roll each one up from the long side as for a jelly roll. Brush with beaten egg and water mixed and sprinkle with sugar.

I used it because of the reviewers claiming the likeness to kolachi. Turn onto a floured surface. Place on greased baking sheet. Other than many nut roll recipes this one is made with short pastry instead of yeast dough which makes it really easy and quick to throw together.

Roll out 1 4 thick. Place rolls on greased baking sheets sealed edges down. Bake at 350 degrees for 35 40 minutes. This easy one rise nut roll recipe has sour cream in the dough and the filling comes together on the stove.

Beat on medium speed for until smooth 3 minutes. Add a little more flour if needed. Separate dough into 4 parts. Roll each piece into a 14x12 nch rectaangle.

The only suggestions i would offer is 1 to grind the nuts as step 1 2 make the filling as step 2 while the yeast is combined and rests and 3 to prepare the dough last as the dough can tend to crust easily even while covered with a moist cloth cold weather had me operating the heater at 74 to keep the kitchen warm during dough rise and. Place on an ungreased cookie sheet and let rise for one 1 hour. Yes the dough had a great flavor maybe a little sweet for kolachi and it was easy to work with. Cover dough and let rest for 10 minutes.

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