Nut Roll

[Dee]

1pck active dry yeast (Red Star)
1/4 c warm water
1c + 2 Tbsp warm dairy free milk
1/3 c sugar
1 tsp salt
1 egg
1/4 c soft butter ( Earth Balance DF/SF
3 1/2 – 3 3/4 c GF flour blend
1 tsp. xanthan gum

FILLING
1 pound walnuts, ground fine
1/2 cup dairy free milk
1 1/2 cups sugar
1 egg
1/2 cup butter (Earth Balance DF/SF

Dissolve yeast in water. Stir in milk, sugar, salt, egg, butter. Mix in GF flour. Turn on high speed of stand mixer and mix 3 minutes.

Making filling:
In a medium saucepan, mix together all filling ingredients.
Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently, to prevent sticking and burning, until mixture is thick.
Cool completely before spreading on dough, at room temperature. Do not refrigerate!

Place dough on a floured rolling mat and roll very thin into rectangle shape. If preferred you can roll slightly thicker, about 1/8 inch thick.
Spread filling over dough and roll up like jelly roll.
Place in greased pan and let rise for an hour.
Bake at 325 for 40-45 minutes.
Allow to cool completely before slicing.