Dessert Recipes - Two-Hour Nut Roll Recipe

Ingredients     

• 6-7 cups un-sifted flour

• 3 Tbs sugar

• 1 tsp salt

• 2 packages Active Dry Yeast

• 1 cup dairy sour cream

• 1/2 cup water

• 1 cup (2 sticks) Margarine

• 3 eggs (at room temperature)

---

Method:

1. In a large bowl thoroughly mix 2 cups flour, sugar, salt and dissolved Fleischmann's Active Dry Yeast. Combine sour cream, water and Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are very warm (120-130°F). Margarine does not need to melt.

2. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.

3. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead a few times to form a ball. Cover and let rest 10 minutes.

4. Divide dough into 4 equal pieces. Roll out each piece into a 14 x 12-inch rectangle. Spread each with one fourth of either of the nut fillings (below). Roll each up from long side, as for jelly roll. Seal edges.

5. Place on greased baking sheets, sealed edges down. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

6. Bake at 350°F about 35 minutes, or until done. Remove from baking sheets and cool on wire racks.

7. When cool, if desired, drizzle with confectioners' sugar frosting.

Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) Fleisch­mann's Margarine over low heat. Stir in 1/2 cup sugar and 3 Tbs imitation maple flavor. Add 5 cups ground Planters or Southern Belle English Walnuts; blend well.

Pecan Filling: Melt 1 cup (2 sticks) Fleischmann's Margarine over low heat. Stir in 1/2 cup sugar and 1/4 cup vanilla extract. Add 7 cups (4 6-oz cans) ground Planters or Southern Belle Pecans; blend well.

Note: Super great tasting but super quick to make. This beautiful coffee cake with its old world flavor was one of the first new rapid-mix method recipes from Fleischmann's Yeast.