The Nut Roll
I’m not much of a baker. Cookies are about it. Give me oatmeal all day long. I’m on record with saying that oatmeal raisin is the “Best Cookie On the Planet” (#TBCOTP) In fact, my top 5 cookies are oatmeal raisin (no nuts), snickerdoodle (a very close second), molasses, Thin Mint, and the pizzelle. Notice chocolate chip is not in the top 5. No peanut butter either. And nothing with nuts, period. Which is why this selection is so confusing. It’s because, growing up, my mom made the perfect holiday treat: The Nut Roll. It’s not a cookie. It’s filled with nuts, And to make things worse…walnuts. So, why do I like this treat if I don’t like nuts in my desserts? I have no idea, but it’s delightful. Try it. It’s the only way I could get you to understand.
- Joseph Mayernik: Executive Creative Director
Ingredients:
THE ROLL:
- 2/3 cup warm water
- 2 pkgs. yeast (dry)
- 1 small can of evap. milk
- 1 cup butter
- ½ cup sugar
- 4 eggs separated
- 5 cups flour divided
- ½ tsp. salt
FILLING:
- 4 egg whites
- ½ cup brown sugar
- 4 cups of nuts (a mix of walnuts almonds and pecans)
- 6 tbsp. of melted butter
- ¼ cup of honey
- Cinnamon to taste
Directions:
Dissolve yeast in warm water. Heat milk up and then let set to lukewarm. Cream the butter and sugar and add the yolks one at a time. Stir in yeast/water/milk and 2 cups of flour and salt. Change to dough hook and add the remaining flour until the dough forms in a ball. Knead for 10 minutes then let rise until the dough has doubled in size.
Split the filling and dough into four equal parts. Roll dough flat and spread one section of filling onto the surface. Roll the dough to make a long cylinder. Egg wash the top. Repeat 3 times. Bake at 375° degrees until the tops are golden brown.
You should have 4 delicious nut rolls to enjoy.
This is one in a series of posts about our project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team past and present. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling new recipes to this page throughout the year. If you'd like a cookbook, please contact us. In the meantime, pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios