Favorite Nut Roll

Favorite Nut Roll

2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1/4 cup sugar
1 tablespoon grated lemon peel
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter or margarine – cut into pieces
1/4 cup water

                    DATE NUT FILLING
 3/4           cup  chopped or pitted dates -- snipped
 3/4           cup  ground walnuts
 1/2      teaspoon  ground cinnamon

1 egg – lightly beaten
Powdered Sugar Frosting (recipe follows) – optional

                    POWDERED SUGAR FROSTING

1 cup powdered sugar – sifted
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract

In large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast and salt. Heat milk, butter and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Prepare Date Nut Filling: In small bowl, combine chopped dates or pitted dates, snipped, ground walnuts and ground cinnamon. Stir well.

Roll dough to 15- × 10-inch rectangle. Spread Date Nut Filling over dough to within 1/2-inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place roll, seam side down, on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.

Brush loaf with beaten egg. Bake at 350ºF for 30 minutes or until done. Remove from sheet; cool on wire rack. Frost with Powdered Sugar Frosting, if desired.

POWDERED SUGAR FROSTING: In small bowl, combine 1 cup powdered sugar, sifted, 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.

“1 Roll”