- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm 2% milk (110° to 115°)
- 1/4 cup plus 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 cup butter, softened
- 1 cup (8 ounces) sour cream
- 3 eggs, lightly beaten
- 6 to 6-1/2 cups all-purpose flour
- 1-1/4 cups sugar
- 1/2 cup butter, cubed
- 1 egg
- 1/2 teaspoon ground cinnamon
- 4-1/2 cups ground walnuts
- 1 large apple, peeled and grated
- 2 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
- Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves. Yield: 4 loaves (12 slices each).
Reviews for Hungarian Nut Rolls
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"Can these be frozen? I made them for gifts but did not freeze them as I wasn't sure. I sure would appreciate any help with this."
"This is my new keeper for holiday giving. I revised the filling somewhat and made 35 for family, friends and neighbors. I made the filling as written, but added 1/2 cup sugar to chopped walnuts, 1 cup chopped shredded coconut, and 1 tspn pure almond extract. I blended the walnuts into cooked mixture immediately prior to filling as this aided smoother spreading of filling. I have baked nutroll for 30 years, but this new version using this recipe and my additions received rave reviews. No need to add prepared confectionery sugar topping to rolls."
"This is an excellent recipe - true to my mother's original. I gave them as Christmas gifts and have already received requests for the recipe"
"We made this at our church to sell and the comment was best ever! Liz"
"These make wonderful holiday gifts for special friends or family members. :-)"