Nut Rolls - Angie Conterno Recipe

Name: Nut Rolls - Angie Conterno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 2 sticks margarin; 1/4 cup lukewarm water; 2 packages dry yeast; 4 Eggs; 3 T Sugar; 1/2 t salt; 1/2 pint sour cream; 1 1/2 lbs ground nuts, walnuts; 1 c. sugar; 1 t. vanilla; 1/2 c. canned milk; Powdered sugar for rolling out dough; Frosting:; 1/2 c. melted butter; 1 t. vanilla; Powdered sugar to desired consistency. Thin with milk or cream as needed.

Servings: persons

4 cups flour
2 sticks margarin
1/4 cup lukewarm water
2 packages dry yeast
4 Eggs
3 T Sugar
1/2 t salt
1/2 pint sour cream
1 1/2 lbs ground nuts, walnuts
1 c. sugar
1 t. vanilla
1/2 c. canned milk
Powdered sugar for rolling out dough
Frosting:
1/2 c. melted butter
1 t. vanilla
Powdered sugar to desired consistency. Thin with milk or cream as needed.

1
Dissolve yeast in water & let soften.
2
Blend flour and margarine (like a pie crust)
3
Separate 4 eggs. Beat yolks until frothy.
4
Add 3 T sugar & 1/2 t. salt. Add 1/2 pint sour cream to egg yolk mixture.
5
Add yeast mixture to egg mixture, then add that to the flour margarine mixture.
6
Divide the dough into 7 pieces, roll into little balls. Refrigrate dough balls about 2 hours.
7
Beat the 4 whites until frothy like soap suds.
8
Add 1 1/2 lbs ground nuts.
9
Add the 1 c. sugar, the 1 t. vanilla and the 1/2 c. canned milk to the egg whites/nut mixture.
10
Roll out each piece of dough in powdered sugar. In circle of dough, spread nut filling over to the edges. Roll up like a jelly roll. Bake in 325 degree oven 20-25 minutes until lightly browned.
11
Frost if desired. The frosting really adds to the delicious taste of these treats.

2616

kcal

Calories

149

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 cups flour, 2 sticks margarin, 1/4 cup lukewarm water, 2 packages dry yeast, and more.

Yes, Nut Rolls - Angie Conterno falls under the General 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.

That's it — enjoy your meal!

Nut Rolls - Angie Conterno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions