Sourdough nut rolls
These delicious sourdough nut rolls are sure to please this holiday season. Make a batch and give as gifts to friends and family!
Ingredients
For the Dough:
- 1 cup Fed active sourdough starter
- 6 eggs
- 16 ounces sour cream
- 2 cups butter, melted and cooled
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 9-10 cups all-purpose flour
For the Filling:
- 3 pounds walnuts, finely ground
- 3 cups sugar
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup evaporated milk
- 1/2 cup whole milk
- 1/2 tsp vanilla extract
Instructions
To make the Dough:
- Combine starter, eggs, sour cream, melted butter, sugar, vanilla, and salt in an electric mixer using paddle attachment
- Switch to dough hook and add flour, one cup at a time until dough is no longer sticking to the sides of the bowl
- Remove dough to a floured surface and knead, adding flour as needed to form a soft, pliable dough. You may only need 9 cups depending on your home environment.
- Section dough into 8 balls and wrap in plastic wrap. For long fermentation, place dough in refrigerator 8 hours or overnight. For immediate use, cover dough with a towel until ready to use.
To make the Filling:
- Combine all ingredients in a large bowl
- Stir until well incorporated
Assemble the Nut Roll
- Line four baking sheets with parchment paper
- Roll out one of the dough balls to form a thin rectangle.
- Spread 1/8 of the nut mixture onto the dough leaving a 1/4 inch dough rim around the edges
- Starting on the long side, roll dough to form a log shape
- Place 2 logs onto each baking sheet
- Cover the pans with towels and allow to rise in a draft-free location for 3 hours or until puffy
- Bake, one pan at a time, in a 350 degree oven for 25-35 minutes until the roll is lightly brown
- Allow rolls to cool completely
Notes
*Calories are approximate
Nut rolls can be frozen by wrapping each roll in plastic wrap, followed by wrapping in foil. Allow to thaw before serving.
Recipe can be cut in half to make 4 rolls.
