Maple Walnut Rolls Recipe
For old-fashioned flavor, you can't beat this attractive nut roll. The recipe makes four rolls, so you'll have enough to serve family and friends all through the holiday season. —Elleen Oberreuter, Danbury, Iowa
- 6 to 7 cups all-purpose flour
- 3 tablespoons sugar
- 2 packages (1/4 ounce each) Red Star® Platinum Superior Baking Yeast™
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1 cup butter, softened
- 1/2 cup water
- 3 eggs, lightly beaten
- 3/4 cup butter, melted
- 1/2 cup sugar
- 3 tablespoons maple syrup
- 5 cups ground walnuts
- 2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- 1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14-in. x 12-in. rectangle.
- 3. In a large bowl, combine the butter, sugar and syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
- 4. Bake at 350° for 20-25 minutes or until lightly browned. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over rolls. Yield: 4 rolls (14 slices each).
1 serving (1 slice) equals 188 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 106 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
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