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Nut Rolls
Reviews:
September 15, 2011

These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use it. A good vegetable oil works great to rub on the rolls, and then chill the dough at least 4 hours, this makes the dough easier to use and less yeasty. Please only use real sour cream, no low fat product. Flour like gold medal will make the dough tender, robin hood will make it more dry. Use egg white/some water for a golden glaze. Apply glazing when rolls are almost totally baked, then put back in oven to darken. Egg/milk and eggyolk/milk glaze will make the rolls a darker color. I prefer the golden look.

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