Grandma T’s Nut Rolls

My grandmother made these rolls every year for the holidays and froze them in bulk, so
there was always one ready to eat. Once the family started migrating around the country, she
sometimes sent her treats out a couple weeks before Christmas. While the original recipe calls for
three eggs, I feel that this vegan recipe is just as good, with an even more pastry-like crust. You could always
make a thin White Icing (page 155) to glaze the rolls, but we grew up eating them plain.
DougH:
1 packet (¼ ounce or
2¼ teaspoons) active yeast
¼ cup warm water
½ cup margarine, softened
3 tablespoons sugar
3 tablespoons ground fl axseed
½ cup plus 2 tablespoons yogurt
(1 6-ounce container)
3 cups fl our
Filling:
2 cups chopped walnuts
1 cup sugar
2 cups raisins
1½ teaspoons vanilla
¼ cup milk
For dough: In a small bowl, stir yeast and a pinch of sugar
into water until yeast dissolves. Let sit for about 5 minutes,
or until foamy.
In a large bowl, cream together margarine and sugar. Add
fl axseed and yogur t and blend with an electric hand mixer
for 3 minutes, until mixture is creamy and fl axseed is
softened. Add yeast mixture and blend until mixed. Add 1½
cups fl our and mix until well-incorporated. Continue adding
fl our ½ cup at a time until a soft dough comes together
(you may not use all the fl our). Turn dough out onto a
fl oured surface and knead well for 3 to 5 minutes, adding
more fl our if necessary. Dough should be soft and slightly
tacky.
For Filling: In a small bowl, combine walnuts, sugar, raisins,
vanilla and milk.
For Assembly: Line a baking sheet with parchment paper.
Divide dough into three par ts. Roll each piece out into
a 10 x 12-inch rectangle. Divide fi lling among the three
rectangles and spread it out, leaving a ½-inch border on
two opposite sides of each rectangle. Star ting with one of
those sides, roll the dough into a log, creating a spiral on
the side. Pinch the ends and smooth the seams. Repeat
with other two rectangles of dough. Place nut rolls seamside
down on the prepared baking sheet. Cover with a
kitchen towel and let rise at room temperature for at least
1 hour.
Preheat the oven to 350 degrees. Bake nut rolls for 25 to
30 minutes or until tops are browned. Remove rolls from
the oven and brush with margarine. Cool on the baking
sheet on a cooling rack. Store leftover rolls wrapped in
plastic in the fridge, or freeze for up to 1 month.
Yield: 3 ROLLS, 8 SLICES EACH
Prep time: 40 MINUTES ACTIVE