|Bocuse's Regional French Cooking|
Paul Bocuse, one of the world's most influential chefs, takes us on an enchanting culinary journey through France, presenting delicious recipes th...
Results 1 - 10 of 752 for nut roll
Combine sifted flour, ... The following morning, roll 1/4" thick and ... Makes about two dozen rolls. Combine ingredients to use for filling the rolls.
Preheat oven to ... and chill overnight. Roll into 8 x ... of sugar fold nuts in gradually let ... Bake at 325 for 30 to 35 minutes until nicely brown.
Heat milk, butter, ... of dough per nut roll. This recipe ... then brush with mixture of egg yolks (4) and water (1 tbsp.). Bake at 350°F for 20 minutes.
Heat milk and ... until dissolved and nuts mix well. Mix ... (Take 1 ball, roll out and fill ... 30 to 40 minutes until golden brown. Makes 8 nut rolls.
Mix in a ... 1/2 hour. Then roll like pie dough ... thick. Spread with nut filling. Start at ... Grease top of bread when removed from oven. Cool on rack.
Combine in large mixing bowl hot roll mix. Add to ... take 1/2 of nut mixture and spread ... Bake at 350 degrees for 20 minutes. Pour on glaze when cooled.
To the flour ... to dissolve. Add nuts last. Add more ... or not spreadable. Roll out dough and ... at 350 degrees for 25 minutes. Makes 12 large rolls.
Mix flour, Crisco, ... 3/4 pound each). Roll on floured cloth ... Place in greased nut roll pans and ... nut/sugar mixture. This makes it easier to spread.
Mix 1/2 of ... dough into 8 rolls. Roll out and fill with nuts or poppy seed. ... degrees for 30 minutes. Boil milk and butter. Pour over Filling mixture.
Scald the milk; ... add to ground nuts. If you ... little more milk. Roll your dough on ... hot, spread each roll with butter. Yields: 15 rolls. Excellent!
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