Breakfast Nut Roll Recipe

Name: Breakfast Nut Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup cold butter; 1 package (1/4 ounce) active dry yeast; 1/2 cups plus 1 teaspoon sugar, divided; 1/4 cup warm water (110u00b0 to 115u00b0); 2 eggs,; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts; Confectioners' sugar

Servings: persons

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter
1 package (1/4 ounce) active dry yeast
1/2 cups plus 1 teaspoon sugar, divided
1/4 cup warm water (110u00b0 to 115u00b0)
2 eggs,
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Confectioners' sugar

1
In a large bowl, combine flour and salt; cut in butter until crumbly; set aside. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand 5 minutes. Beat egg yolks; add to yeast mixture. Stir gently into flour mixture to form a smooth ball.
2
Turn dough onto a floured surface; divide in half. Roll each portion into a 12x8-in. rectangle. In a small bowl, beat egg whites and vanilla until stiff peaks form. Gradually add remaining sugar, a tablespoon at a time, beating on high until stiff peaks form. Spread over each rectangle; sprinkle with nuts.
3
Roll up jelly-roll style, starting with short side; pinch seams and ends to seal. Place on a greased
4
. Cut a deep slit down center of each roll (do not cut through).
5
Immediately bake at 375u00b0 for 25-30 minutes or until golden brown. Dust with confectioners' sugar while warm. When completely cooled, slice diagonally.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup cold butter, 1 package (1/4 ounce) active dry yeast, and more.

Yes, Breakfast Nut Roll falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Nut Roll

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