Nut Roll Delight

Follow our step-by-step guide on how to make Nut Roll Delight.

1. Step 1

   Start by heating 2 cups of milk in a saucepan over low heat until it just simmers. Once it reaches that point, remove it from the heat and let it cool down a bit. In a separate bowl, mash the cake yeast with 1/4 cup of warm water (aim for 100 to 110 degrees F) and set it aside to activate.

2. Step 2

   In another bowl, whisk together 6 cups of all-purpose flour, 1 teaspoon of ground cinnamon, and 1 teaspoon of nutmeg. In a large mixing bowl, cream together 1/2 cup of butter, 1 cup of white sugar, and 1 teaspoon of salt until smooth and creamy. Beat in the 2 eggs and 2 teaspoons of vanilla extract. Once the milk has cooled to a warm temperature, stir in the yeast mixture and then combine it with the creamed butter mixture. Gradually beat in 3 cups of flour until fully incorporated, then add the remaining flour, 1/2 cup at a time, until you have a soft, slightly sticky dough.

3. Step 3

   Turn the dough out onto a well-floured surface and knead it for about 8 minutes until it’s smooth and elastic. Place the dough in an oiled bowl, turning it to coat all sides with oil. Cover it with a floured kitchen towel and let it rise in a warm place until it doubles in size, which should take about 2 to 3 hours.

4. Step 4

   Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball and cover them with a floured kitchen towel. Let them rise again in a warm place until they double in size, which will take about 40 minutes to 1 hour.

5. Step 5

   While the dough is rising, prepare the nut filling. Tear the toasted bread into pieces and grind it together with the walnut and pecan halves in a food processor until finely chopped. In a bowl, mix the nuts with 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until well combined. Gradually add milk to achieve a workable consistency. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the nut mixture until fully incorporated.

6. Step 6

   Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Roll out each piece of dough on a floured surface into a 12-inch square. Brush each square with melted butter and spread 1/6 of the nut mixture over it. Roll each square into a log, pinching the ends and seams tightly together, then tuck the ends underneath. Place the filled rolls seam-side down on the prepared baking sheet.

7. Step 7

   In a small bowl, beat the egg yolks with 1/2 cup of milk and brush this mixture over the rolls. If you want extra puffiness, let them rise for another 30 minutes. Poke holes in the rolls every 4 inches to allow steam to escape during baking.

8. Step 8

   Bake in the preheated oven for 50 to 65 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Once baked, brush the rolls with melted butter and allow them to cool on racks before serving.