Directions: |
Directions:1 quart of milk - Scald in pan.
Add to pan:
4 sticks of sweet butter
Let the butter melt and the mixture cool in pan while you keep working.
Place in bowl:
4 pkg yeast (or 2 cakes)
1 teaspoon sugar
1/4 warm milk or water.
Stir above together, Set aside and let work.
In a LARGE bowl:
10-12 cups of flour
1 tablespoon and 1 teaspoon of salt (Grandma's quantity there; it does equal 4 teaspoons)
1 and 1/3 cups sugar.
Add cooled milk mixture and stir a little.
Add 6 eggs, one at a time. (I keep mixing as I do this).
Add the yeast mixture.
Add 2 tablespoons vanilla.
Beat really well! Beat until blistery. Blistery is the key as to how long it needs to beat. (At one time, Grandma and Grandpa, after he retired, would beat this by hand!) (You may have to add flour. I start with 10 cups but always need the 12 cups. I sometimes need even more. Humidity and temperature of kitchen seem to make a difference. It needs to be able to be of a consistency with which you can work, yet not too dry or hard. It is quite soft. It is not as hard as cookie dough or pie dough. This is the part that is hard to explain.)
(Note: Can freeze the dough at this point in oiled containers. I know Grandma did this because she often had some in the freezer that she would pull out to make a plate of other types of pastry. She would let it thaw and raise and go from there. I have never frozen it yet. When I make it, I go ahead and make the rolls. I have frozen the nut rolls well wrapped and we enjoy those later! I always thought freezing the dough would be a good idea though!)
Put the dough in "oiled" bowls and let raise until doubled. Keep dough warm and covered with linen type towels when not working with it. (Grandma was very careful with the dough...treated it like a baby!)
Brush baking pans with melted sweet butter or "oleo". (I have used all types of pans: cookie sheets, 13 x 9, and stoneware. This started as necessity as I only had so many pans!! I do like using stoneware or good cookie sheets best!)
Roll out a portion of dough on well floured surface. (This took a lot of experimenting. I think it depends on how big a roll you want! I have finally decided to use a big handful... a nice round mound. Sometimes I take the dough and divide it into how many rolls I expect it to make. This is quite flexible. I think the whole batch would make about 12 nut rolls.)
I also have learned to roll the dough into a rectangle about 12 x 18 inches to make a roll that is a nice size. It is not real thick. It has to be thick enough that you can roll it, but too thick and a certain uncle will tell me that I don't have enough nuts and too much dough! I think it is about 1/4 inch thick. If you roll it thicker, you just add more nuts. Too thin and it will break as you roll it with nuts.
Add nut mixture or poppyseed misture. (Much experimenting here. I think I use about 2 - 3 cups of mixture if I do the 12 x 18 rectangle. You want it fairly thick but not so thick that you cannot roll the dough.)
Roll up. (I have been doing the roll about the 12 inch size so roll from the short side,) (Catherine makes a pretty roll, nice and neat compared to mine!) You have to somehow fold over the ends a little to seal and pinch seam a little. (If you fold too much over, the ends have too little nuts in them.) Put seam side down on pan. Brush with melted butter. Let raise until doubled.
Bake 20 - 35 minutes at 350 degrees F. (Again, watch them depending on your pan. It is sometimes tricky to know when they are done. They should get a little golden brown and lose the doughiness (like bread or rolls do). I have had times where the bottom got too brown and the tops were not done - my oven - so I rotate them halfway through baking. I think tapping them for a holllow sound (like bread) helps!
When you take them out, brush with melted butter again. Cool on pans (although I loosen after 5 minutes). ENJOY!! (My family devours the first one before I am done baking these!)
NUT MIXTURE
For each 2 cups of ground walnuts, and 1/2 cup sugar and 1 and 1/2 teaspoons vanilla. (I use at least this much per roll.) (Yes, this is all Grandma had in the nut mixture - the vanilla was her "secret".)
POPPYSEED MIXTURE
Heat 2 cups milk in pan. Add 1 pound of ground poppyseed, 1 cup sugar, 1 tablespoon vanilla. Stir. (I find this more messy to use on the dough but it tastes good!)
CHEESE FILLING
(I think Grandma used this for her little squares of pastry...I have to check with my Mom on how to shape these but I think this is how: Grandma would take some dough and roll it out. Cut it in little squares. She would add some of this filling in the middle of each square and pull up the 4 corners and pinch it. Bake. This was the type of thing for which she would use her frozen dough.)
1 - 8oz pkg cream cheese
3 Tablespoons flour
1 egg yolk
1/4 cup sugar
1 tablespoon lemon juice or 1/2 teaspoon lemon rind
Blend above well. Use as described above.
She would brush dough with melted butter before baking. Bake at 350 degrees for 25-30 minutes.
PECAN ROLLS
1 cup brown sugar
1 stick "oleo"
1/4 cup water
dash vanilla (her secret ingredient)
Stir above. Melt. Bring to boil (can use microwave). Pour into bottom of pans (with sides) - I use a 13 x 9 for these. Place pecan halves on top of syrup - round side up.
Roll yeast dough into large rectangle. Sprinkle with brown sugar and cinnamon. Drizzle melted "oleo"/butter over it. (You can add some chopped pecans here too if you like.) Roll up dough - long side. You want a longer roll. The recipe says cut into 1 inch slices. I divide my roll into 12 slices to fit in the pan nicely. Put in pan and let raise until they are a size you like. Bake at 350 for 15-20 minutes (mine are never done for that length of time...I think mine are bigger so I have to bake longer!) Turn onto plate when you take out of oven. Syrup will drip and be hot! These are wonderful! |
Personal
Notes: |
Personal
Notes: Mom and I did go watch Grandma and work with her to make the nut roll. Grandma Shott really didn't have a recipe so I wrote things down as we went along. When she did quantify and I tried to do the recipe at home, I found she was off in her estimate! She really did it by feel! I adjusted the numbers on the quantities to reflect what it really was for me I do make this each year and sometimes at Easter too. This recipe makes a lot of dough!!! Feel free to make only half! I often do! Also, I have to make a quarter of dough recipe at a time. I do not have big enough mixer or bowl to make all at once. I make it all but in 4 smaller batches.
My mom's job when she was little was to butter the pans! She does a good job buttering those pans!
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This recipe for Grandma Shott's Yeast dough and variations (nut roll, pecan rolls) is from