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Joanna's Nut Roll
Joanna's Nut Roll
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
350 minutes
Make 6 golden, nutty rolls with a moist sweet filling using this vintage yeast recipe.
Ingredients:
  • 2 cups milk
  • 1 (0.6 ounce) cake cake yeast
  • 0.25 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
  • 6 cups all-purpose flour
  • 1 teaspoon ground cinnamon, or more to taste
  • 1 teaspoon nutmeg
  • 0.5 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 slice bread, toasted
  • 3 pounds walnut halves
  • 1.25 pounds pecan halves
  • 1 cup honey, or to taste
  • 0.5 cup white sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 4 egg whites
  • 2 cups milk, or as needed
  • 0.25 cup butter, melted - divided
  • 2 egg yolks
  • 0.5 cup milk
Instructions:
  • Gently warm 2 cups of milk in a saucepan until just simmering; then set aside to cool. In a separate bowl, mash cake yeast with warm water and let it rest.
  • Whisk together flour, 1 tsp cinnamon, and 1 tsp nutmeg in a bowl. In a separate large bowl, mash butter with 1 cup sugar and salt until smooth. Beat in 2 eggs and 1 tsp vanilla. Stir yeast mixture into warm milk, then add to butter mixture. Beat in 3 cups of flour until fully mixed, then add remaining flour gradually until a smooth, slightly sticky dough forms. The dough will be soft.
  • Transfer the dough onto a generously floured surface and knead for 8 minutes until it is smooth and elastic. Then, place the dough into a bowl coated with oil, ensuring all sides of the dough are coated. Cover with a floured kitchen towel and let it rise in a warm place until it doubles in size, which should take about 2 to 3 hours.
  • After punching down the dough, divide it into 6 equal pieces, shaping each piece into a ball. Place the balls in a warm spot, cover with a floured kitchen towel, and let them rise until doubled in size, about 40 minutes to 1 hour.
  • Prepare the nut filling by tearing toasted bread into pieces and grinding it with walnuts and pecans in a food grinder or food processor until finely chopped. Transfer the mixture to a bowl, then combine it with vanilla extract, honey, sugar, cinnamon, and nutmeg until well mixed. Gradually add milk and blend until a smooth consistency is achieved.
  • Using an electric mixer, whip egg whites in a bowl until stiff peaks form. Then, delicately fold the whipped egg whites into the nut mixture until fully incorporated.
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • On a floured surface, roll out each piece of dough into a 12-inch square. Brush with melted butter. Spread 1/6 of the nut mixture on each square, then roll into a log, pinching the ends tightly. Place the rolls seam side down on the baking sheet.
  • Whisk egg yolks and 1/2 cup of milk in a small bowl, then brush the rolls with the mixture. For extra fluffy rolls, let them rise for an additional 30 minutes. Finally, make holes in the rolls every 4 inches if desired.
  • Bake in the preheated oven for 50 to 65 minutes until golden brown. Test doneness by inserting a toothpick into the center of a roll - it should come out clean. Brush rolls with melted butter once out of the oven and let them cool on racks.

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