Two Hour Nut Roll

This is truly a two hour nut roll, but it is SO worth the effort. This bread is a sought after, much anticipated food of our family Christmas celebration. My mother introduced this bread into our family in the 1960's, and I have been making it for my own family since 1989.

Recipe:

6-7 cups flour

3 Tablespoons sugar

1 teaspoon salt

2 packages yeast

1 cup sour cream

1/2 cup water

1 cup margarine

3 eggs, room temperature

In a large bowl, mix 2 cups of flour, sugar, salt, and undissolved yeast. Combine sour cream, water, margarine in a saucepan and heat over a low heat until warm (120 -130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add teh eggs and 1 cup flour. Beat 2 minutes on high. Add enough flour to make a soft dough. Turn onto foured board. Knead a few times to forma ball. Cover and let rest 10 minutes. Roll out 1/4 dough 14x12, add 1/4 nut filling (see below), rollup, seal edges. Place on greased cookie sheets, sealed side down. Let rise in warm, draft-free place until double. (1 hour)

Bake at 350 for 20-25 minutes. Cool on wire racks. When cool, drizzle with 1 cup powdered sugar and 1 Tablespoon of milk.

Nut Filling: Melt 1 cup butter on low. Stir in 1/2 cups sugar and 1/4 cup vanilla. Add 7 cups GROUND (not finely choppped, but GROUND) pecans.