I'll Never Buy A Nut Roll Again

I made a terrible mistake the other day and actually bought a nut roll at the grocery store! It was so tempting since I've been way too busy and nut roll is one of my favorite things at the holidays.
I am digging out my nut roll recipe to share with you since I vow to NEVER buy one again. The hollow, dry, flavorless dough is not worth the price. Yes, it takes awhile to make these, but you'll have extra for yourself, or to give as a gift. They freeze well...if you don't eat it all!

I haven't researched the history of the nut roll. I do know that it's an Eastern European recipe that is sometimes filled with a fruit spread or poppy seed instead of a nut filling. It's sometimes called Kolachi or Potica and comes from Poland, Croatia, Serbia, and Slovak recipes.
Take time to make these yourself. You won't regret it!

NUT ROLL
Makes 4 loaves

2 packages dry yeast
1/2 cup warm water
1/2 cup butter
1/2 cup Crisco shortening
2 cups warm milk
1 cup sugar
2 teaspoons salt
4 egg yolks
8 cups all-purpose flour

Dissolve the yeast in the warm (not hot) water. In a large bowl mix the flour, butter, shortening, salt and sugar. Add the milk, egg yolks and dissolved yeast. Mix well and knead about 5 minutes, until it's smooth and elastic and doesn't stick (adding more flour if necessary). Place in a greased bowl and cover with waxed paper or plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until doubled in size (about 2 - 3 hours).
Make the filling...
2# ground walnuts
2 cups sugar
12 oz. evaporated milk
2 teaspoons vanilla
2 teaspoons salt
1/2 cup butter
4 beaten egg whites to stretch the filling, if desired

I like to bake these on parchment paper, but I still spray a little bit of cooking spray on the paper. After the dough has risen, divide it into 4 pieces. Roll each piece to 1/8 to 1/4" thick. Spread with cooled filling. (Some recipes spread melted butter first, then the filling. Others spread the filling and drizzle with honey and/or cinnamon.) Roll it up like a jelly roll and place seam-side down on the parchment-lined baking sheet. Cover loosely with a light towel and let them rise for 1 hour.
Bake in a preheated oven at 350° for about 30 - 40 minutes, depending on your oven. Cool completely on a cooling rack.

*** "Hungarian Nut Rolls" are a little different. They're more of a roll and fill cookie and I'll share that recipe with you next.***