Sunday, November 20, 2011
Never Fail Nut Roll
5 Tablespoon Sugar
2 beaten eggs
3 Tablespoon butter
1 cup sour cream
1/8 tsp baking soda
1 1/2 tsp salt
1 large cake yeast crumbled
3 cups of flour
In a large saucepan over medium heat, bring sour cream to a boil. Remove from heat. Add 3 tablespoons butter, 5 tablespoons, sugar and salt and stir until well blended. Cool to lukewarm.
Add 2 eggs, crumbled yeast and stir until yeast is dissolved. Using a spoon, mix in flour until a dough forms.
Turn out onto a floured board. Knead lightly a few minutes to form a smooth ball. Cover and let rest 5 minutes.
Divide dough into 3 equal portions. Roll dough ball out on floured surface 1/4 inch thick. Spread with filling , roll up jelly roll fashion. Pinch seam to secure and tuck ends in. Place on a well greased 9 x 13 inch pan. Repeat with rest of dough. Let rise 1 1/2 hours, covered with clean cloth, in a warm draft free place.
When ready to bake, preheat oven to 350 degrees. Bake uncovered 35 minutes.