Never Fail Nut Roll Recipe (Rich Flavor & Gluten-Free) is a light doughnut stuffed with a mixture of nuts, spices, and your choice of sweetener. It’s like a doughnut for a pastry. You can make nut rolls with all-natural eggs, dairy-free milk, or any type of nut or seed that you prefer. The Nut Roll itself is kind of a dense cookie, so it’s super filling. If you’re craving something filling, what better thing to do than make a never fail nut roll.
Never Fail Nut Roll is a delightful dessert made with nut rolls. The Nut Roll is a popular dessert that is popular among people who are trying to get slim. This delicious dessert is made by rolling a nut roll into a ball and then serving it with some jam and/or some milk. The Never Fail Nut Roll is a very easy dessert to make, but it is not low in calories. Its ingredients include many nutritious nuts, including almonds, cashews, and pine nuts.
Never Fail Nut Roll Recipe is a simple, easy recipe for anyone to make at home. It’s the perfect filling for a sandwich or as a pastry. You can also use it to make nut cakes. My recipe is gluten-free, dairy-free, and Paleo-friendly. Just add some nuts and fruits and you’ve got a delicious pudding.
How To Make Never Fail Nut Roll
Never Fail Nut Roll is one of the quickest and easiest desserts you can make. You get to control the ingredients and blend it all together, which makes it one of the most delicious and versatile desserts you can make. They’re basically long, thin rolls filled with fruit and nuts that can be served warm, chilled, or even baked. It is simple, and you can enjoy this comforting and delicious cookie on a chilly day!
Ingredients
For the Dough:
- Sour cream, 1 cup
- Unsalted butter (softened), 3 tablespoons
- Sugar, 5 tablespoons
- Baking soda, 1/8 teaspoon
- Fine sea salt, 3/4 teaspoon
- All-purpose flour, 3 cups
- Instant yeast, 1 package (2 1/4 teaspoons), or rapid-rise dry yeast
- 2 large eggs (beaten), at room temperature
For the Nut Filling:
- Walnuts (ground finely to a meal-like consistency), 1 pound
- Milk, 1/2 cup
- Sugar, 1 1/2 cups
- 1 large egg (at room temperature)
- Unsalted butter, 4 ounces (8 tablespoons)
Step By Step Instructions To Make Never Fail Nut Roll
Make the Filling:
Step 1
Put together the ingredients.
Step 2
To prepare the recipe, combine walnuts, milk, one egg, 1 1/2 cups sugar, and 4 ounces butter in a medium nonstick saucepan. Using a nonstick pan, carefully watch and stir the mixture so that it does not burn as it begins to boil. Reduce the heat to medium-low, and simmer until the filling is thick.
Step 3
Spread the dough after it has cooled completely, but don’t refrigerate because it will become too stiff to spread.
Make the Dough:
Step 1
The ingredients need to be gathered.
Step 2
Bring sour cream to a boil in a large saucepan (or microwave-safe bowl).
Step 3
Remove from heat and stir in 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt until well blended. On a thermometer, cool to 120 F to 130 F.
Step 4
During the cooling process of the sour cream mixture, whisk the yeast and flour together in a large bowl.
Step 5
Transfer the flour-yeast mixture to the cooled sour cream mixture and add the eggs.
Step 6
With your hands, mix the dough until it forms a sticky dough. Roll out into a smooth ball by kneading lightly on a lightly floured surface.
Step 7
Let stand for 5 minutes with an overturned bowl or greased plastic wrap.
Assemble and Bake
Step 1
It will be a soft dough. Divide it in half. Roll one piece of dough at a time, using as little extra flour as possible, into a rectangle. Divide the filling in half.
Step 2
Roll the dough up from the bottom after flipping the sides in. Do the same with the other half of the dough and filling. Place on a parchment-lined sheet pan or greased 9×5-inch loaf pan and let rise for one to one and a half hours, covered with greased plastic.
Step 3
Preheat the oven to 350 degrees Fahrenheit.
Step 4
Bake for 35 minutes. Cool the rolls on the sheet pan or in the loaf pans for 10 minutes. After that, transfer the loaf pans to a cooling rack or invert them onto a wire rack to cool completely before cutting.
Step 5
Have fun.
Conclusion
We hope that you have enjoyed our Never Fail Nut Roll Recipe. The Never Fail Nut Roll Recipe is a must at any holiday party and this recipe will never disappoint. From the mouthwatering, flaky crust to the chewy and sweet filling, it is sure to be the first thing to go at any holiday party! Thank you for taking the time to read this blog about Nut Roll. If you are looking for a great Nut Roll recipe, we hope you enjoyed this one.
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Never Fail Nut Roll Recipe
Ingredients
For the Dough:
- 1 cup Sour cream
- 3 tablespoons Unsalted butter (softened)
- 5 tablespoons Sugar
- 1/8 teaspoon Baking soda
- ¾ teaspoon Fine sea salt
- 3 cups All-purpose flour
- 1 package Instant yeast, (2 1/4 teaspoons) , or rapid-rise dry yeast
- 2 large eggs (beaten), at room temperature
For the Nut Filling:
- 1 pound Walnuts (ground finely to a meal-like consistency)
- ½ cup Milk
- 1 1/2 cups Sugar
- 1 large egg (at room temperature)
- 4 ounces (8 tablespoons) Unsalted butter
Instructions
Make the Filling:
- Put together the ingredients.
- To prepare the recipe, combine walnuts, milk, one egg, 1 1/2 cups sugar, and 4 ounces butter in a medium nonstick saucepan. Using a nonstick pan, carefully watch and stir the mixture so that it does not burn as it begins to boil. Reduce the heat to medium-low, and simmer until the filling is thick.
- Spread the dough after it has cooled completely, but don't refrigerate because it will become too stiff to spread.
Make the Dough:
- The ingredients need to be gathered.
- Bring sour cream to a boil in a large saucepan (or microwave-safe bowl).
- Remove from heat and stir in 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt until well blended. On a thermometer, cool to 120 F to 130 F.
- During the cooling process of the sour cream mixture, whisk the yeast and flour together in a large bowl.
- Transfer the flour-yeast mixture to the cooled sour cream mixture and add the eggs.
- With your hands, mix the dough until it forms a sticky dough. Roll out into a smooth ball by kneading lightly on a lightly floured surface.
- Let stand for 5 minutes with an overturned bowl or greased plastic wrap.
Assemble and Bake
- It will be a soft dough. Divide it in half. Roll one piece of dough at a time, using as little extra flour as possible, into a rectangle. Divide the filling in half.
- Roll the dough up from the bottom after flipping the sides in. Do the same with the other half of the dough and filling. Place on a parchment-lined sheet pan or greased 9×5-inch loaf pan and let rise for one to one and a half hours, covered with greased plastic.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for 35 minutes. Cool the rolls on the sheet pan or in the loaf pans for 10 minutes. After that, transfer the loaf pans to a cooling rack or invert them onto a wire rack to cool completely before cutting.
- Have fun.
