About this recipe:
Tracy was our pastry chef and every year around Thanksgiving and Christmas he would make this nut roll recipe for the employees at the restaurant. It was absolutely phenomenal. Tracy passed away unexpectedly this year and we wanted to honor him by sharing this recipe with you. We hope you enjoy it as much as we do.
- 1 cup white sugar
- 1/4 teaspoon salt
- 1 cup butter
- 3 eggs
- 1/2 pint sour cream
- 1 ounce active dry yeast
- 1/2 cup warm milk
- 1 teaspoon white sugar
- 7 cups all-purpose flour
- 1.25 pounds of ground walnuts
- 1.25 pounds of ground pecans
- 1 1/4 cups melted butter
- 2 cups white sugar
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon ground cinnamon
- 2 egg whites
- 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 of 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/pecans 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 a 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 preheated oven for 30 minutes or until lightly brown. Cool.
Makes 7 rolls. These also freeze really well.