Breakfast Nut Roll

Name: Breakfast Nut Roll
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 (110° to 115°); 2 eggs,; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts; Confectioners' sugar

10 ingredients

5 steps

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 (110° to 115°)
2 eggs,
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Confectioners' sugar

Directions

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 375° for 25-30 minutes or until golden brown. Dust with confectioners' sugar while warm. When completely cooled, slice diagonally.