The addition of bread flour to the dough adds structure, a whole grain flavor and a wonderful rustic texture to this holiday favorite. Wrapped in plastic, then foil, nut rolls freeze beautifully, and are always ready for when company stops in.
- 1/4 cup water, between 105 and 115 degrees
- 1/4 ounce dry active yeast
- 1/2 cup sour cream
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour, plus extra for kneading
- 1 1/4 cups bread flour
- 1 cup sugar
- 1 teaspoon salt
- 1 pound ground walnuts
- 1 tablespoon melted butter
- 3 teaspoons milk
- 1 teaspoon vanilla
- Melted butter, for brushing
- Powdered sugar, for dusting
Stir the yeast in the water to soften. In a separate bowl, combine the sour cream, butter and egg. In a large mixing bowl, combine the flours, sugar and salt.
Stir the yeast and sour cream mixture into the dry ingredients until combined. (The dough will be sticky.) Turn the dough out onto a heavily floured surface and with floured hands knead until smooth and elastic, about 10 minutes, gradually adding flour so the dough becomes cool and tacky, not sticky. Place the dough into an oiled bowl; cover with plastic wrap and allow to rise until doubled in size, about 1½ hours.
In a large bowl, combine all the filling ingredients.
Preheat oven to 350 degrees. When the dough has risen, divide it into two parts. On a lightly floured surface, roll each half into a 12- x 15-inch rectangle. Spread half of the filling over the dough to within a ½ inch of the edges. Starting with the longer edge, roll the dough tightly, folding in the edges. Pinch the bottom seam to seal. Place, seam side down on a parchment-lined baking sheet. Cover and let rise for about 1½ hours. Bake in preheated oven for 20 to 25 minutes until golden. Remove from the oven and brush with melted butter. Cool on a wire rack. Dust with powdered sugar before serving.
Makes two rolls.
Photo by Jodi Miller