Nut Roll Recipe
This nut roll recipe hails from an old family friend and is a Christmas staple. It only requires one rise, so it’s easy to churn out a ton of nut roll!
It’s Christmas week and we need to talk nut roll!
I’ve seen this called nut roll, Hungarian nut roll, Slovak nut roll, Polish nut roll, kolache, even Pittsburgh nut roll, which blew my mind when I saw it! I didn’t realize they were so synonymous with this region, but that makes me just plain giddy. Whatever name you go by, traditional nut roll is a soft sweet dough that is filled with a sweet walnut mixture. It basically tastes like Christmas and it wouldn’t be the holidays without devouring an embarrassing amount of nut roll.
I originally shared this nut roll recipe with you nearly six (SIX!) years ago, and SO MANY OF YOU have made it year after year for the holidays, which just makes me so ridiculously happy. In that time, however, I’ve received a lot of questions about two very specific components of this recipe: (1) the use of cake yeast; and (2) some issues with the dough splitting open and filling oozing out during the baking process.
I’ve gone back and re-worked the recipe a couple of times to help troubleshoot those issues, and I’ve got you covered!
My mom gave me the recipe card for nut roll, which hails from her best friend of a gazillion years, Cheryl. I just adore old handwritten recipe cards 💗
Okay let’s dig into the specifics of this recipe. First up, the yeast…
The original recipe calls for cake yeast, which is typically sold in the refrigerated section of the grocery store near the butter. When I first began making this recipe, I bought cake yeast all the time, however, it hasn’t been stocked in my regular grocery store for some time now, and it sounds like the same is the case for many of you.
I recently made a batch of this nut roll substituting active dry yeast and I had no issues whatsoever. One fresh cake yeast is equivalent to three packages of active dry yeast, so you’ll see that substitution option listed in the recipe below. The most important difference to keep in mind is that the temperature of the water needs to be different based on the type of yeast you use. For fresh cake yeast, you’ll want a lower temperature to activate the yeast, while the active dry yeast requires a higher temperature.
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Next up is the issue of the dough splitting and the filling oozing out. I think I have this one figured out!
The last time that I made this, instead of adding all of the flour, I added a little at a time and then stopped once the dough was no longer sticky, and I still had quite a bit of flour left. And what do you know? Those rolls had perfectly smooth dough from start to finish on ALL of the rolls – no cracking, splitting or filling spilling out. I’m convinced that the issue had to do with the dough being too dry and, as a result, cracking and splitting, which can cause the filling to come out.
The exact amount that you use will vary wildly depending on the time of year, the ambient air temperature and humidity levels, but definitely go with a little flour at a time, and then stop periodically to feel the dough as you near the end of the flour. It shouldn’t be sticky, but should still be quite soft and supple.
So that’s it! This is my go-to nut roll recipe and has been for years, and I hope I’ve made it a little bit easier for you to tackle it. At first glance it might look like a lot of work (8 nut roll!) but it’s really not a lot of hands-on time and they only require one (long) rise, so totally doable. I made my Christmas batch last week and managed to get them totally mixed and assembled in an hour while Joseph was at preschool and Dominic was napping. I left them to rise and baked later that afternoon. Done!
You can buy nut roll from bakeries and tons of churches in this area around the holidays, but I’m always surprised once I dig in and tackle them at how uncomplicated they are. If you’ve been too intimidated to try nut roll before, have no fear! I’ve also successfully scaled this recipe, so if you don’t need this many nut roll, feel free to cut it in half.
In a word, this nut roll recipe is spectacular. Too often I’ve had nut roll that are doughy and dry and/or don’t have enough filling. The dough for this recipe is very, very soft, and the filling is supremely moist. Plus, the filling-to-dough ratio is very high, which keeps everything from drying out and packs a ton of flavor into even the smallest of slices.
I hope you’ll give these a try and that they become one of your Christmas traditions as well!
Five years ago: Ho Ho Cake
Six years ago: Chocolate Bourbon Balls
Nut Roll Recipe
Ingredients
For the Dough:
- 1 teaspoon sugar
- ½ cup (125 ml) warm water
- 2 ounces (56.7 g) cake yeast or 3 packets (6¾ teaspoons) active dry yeast
- 6 eggs
- 16 ounces (453.59 ml) sour cream
- 2 cups (454 g) unsalted butter, melted and cooled
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- 9 to 10 cups (1.13 kg) grams all-purpose flour
For the Filling:
- 3 pounds (1.36 kg) walnuts, finely ground
- 3 cups (600 g) granulated sugar
- ¾ cup (170.25 g) unsalted butter, melted and cooled
- ¾ cup (192 ml) evaporated milk
- ½ cup (122 ml) whole milk
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
- In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
- Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
- Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).
- Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.
Notes
- If you do not have a stand mixer, you can mix and knead this dough by hand.
- You can cut this recipe in half to make only four rolls instead of eight.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on January 10, 2011.
I’ve never seen/heard/tasted nut roll but it sure looks fabulous. What’s not to like about nuts anyway? By the way, your recipe card is super cute.
I’ve never had a nut roll! But this looks AMAZING!
They look delicious! Perfect with a cup of tea in the afternoon.
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My Mom always made these and her recipe came from a friend of Eastern European descent. As Mom got older she began making them at Easter instead of Christmas.
Christmas was full of treats and this is fantastic at Easter morning breakfast! Some people also use a poppy seed filling and top the rolls with a powdered sugar icing.
These rolls are good memories, maybe I’ll make them some day. Thank you
I can’t believe that when you got back from taking a break from the kitchen you take on such a task as a 6 hour project!! You go girl!! You got right back in there like a champ!! You just motivated me! I too hit a wall after the holidays, wherein I was asked to make 6 different cheesecakes, one of which was peanut-butter fudge (only the best) But now I feel empowered again! Thanks!
So excited to see these and have directions! I’ve been eating these my entire life as my Croatian mom makes them for the big holidays. Definitely a European traditional treat. All my mom and her friends either have the recipes in their heads or written in another language, so thanks for sharing this with us. Love your site. You have inspired me to start my own, which I did for the new year. Thank you, thank you, thank you!!!
Wow…I haven’t seen anybody but my mom and grandma make these nut rolls. They’re Czech/Hungarian and would make them every Christmas (along with a poppyseed filling version). The key to the soft dough is the sour cream, which that part of Europe is infamous for using in a lot of their baking (and even savory sauces). I loved eating these as a child, but have never tried making them as an adult. Thanks for sharing the recipe and rekindling some very fond holiday baking memories!
Looks like your break was well deserved and your comeback is top-notch :)
Never had these before but look delicious. I have hard time finding fresh yeast, if I use active dry, then I use less, right?
Hi Ilke, here is a yeast conversion chart that should help!
http://redstaryeast.com/lessons/yeast_conversion_table/
Oh, my, gosh. I ADORE nut rolls (or as my husband’s Polish family calls them — Kolachi). Every year, we have a huge nut-roll-making party in December. I will definitely be trying out this recipe since I’m always looking for ways to make improvements to recipes that I know and love.
Good for you for taking some time off over the holidays – we all need a little break sometimes. These nut rolls sounds wonderful and I love the promise of a moist filling.
Never had a nut roll, but I am sure I would like it:)
YUM! I love nut rolls! They do take up a whole day to make, but they are worth it. I like the fact that you can freeze the rolls and pop ’em out whenever you need them.
This reminds me of poteca, although this recipe is much easier than the one I have. I’m going to try it! Thank-you!
these look great…i love recipes that come from family & friends…ok…so i need to bake these babies!
How is it that I`ve never heard of a nut roll? Crazy…these look amazing! And since you have 8, you can send one up here, right? Theresa
Looks delicious! Eight rolls? I think my New Year’s resolution to diet will have to be put on hold ;)
Looks great!
This reminds me of slovenian patiza bread! My grandma has never had a recipe for it, and she changes it all the time. But now the slovenian in me needs to make some patiza. I will have to call my grandma! Maybe I will make this as well to compare!
These are a masterpiece!
I just LOVE your blog!
Thanks for being such a tremendous resource!
Happy New Year!
xoxoxox
These look wonderful, I’ll have to try them. Looks like I’m not the only one who’s never heard of a Nut Roll before. Maybe it’s a regional thing? Maybe Italian? Either way, I’ve never come across these on any holiday tables before. Any thoughts on where they come from? Also, I have to confess, when I saw the title Nut Roll and hadn’t seen the photo yet, I expected to see something more like a PayDay candy bar!
It is an eastern European thing. I grew up in a Hungarian/Slovak household and Christmas was not Christmas without nut roll. We used the words kolache and nut roll interchangeably but since then I have found out most people think kolaches are the cookies. They are made similarly but there is nothing like the rolls coming out of the oven warm, nut filling mushy and thin flaky crust. This is the thing about nut roll. It is also good sitting on the counter, cold from the refrigerator, any time of day or night. Not too sweet but sweet enough. Thank you for this. I am trying this recipe. I misplaced my aunts’ recipe. They have passed away.
I used to give these as gifts at Christmas. I never found one person who did not like nut roll. I cannot wait to see how these are. My aunt always used the egg yolks in the dough and the egg whites in the filling. No milk was used in her recipe in the filling. Just egg whites, nuts and powdered sugar.
Merry Christmas
I am Slovak too, & we had a similar nutroll (my grandma also added golden raisins, & put powdered sugar on top after they cooled). Kolaches are the little cookies that are folded with a prune or apricot filling.
This looks (and the recipe reflects the flavors of) my Babcia (Grandmother’s) nut roll…and it was always thought of as a Polish thing at Christmas.
How thick do you roll the dough before putting on the filling?
Not thin as in almost see through…but about 1/8 to 1/4in, think of the thickness of say a dried black bean. That way you can roll it without ripping but when baked it you have a nice thickness between the dough and filling..
My grandparents are Slovak & live in OH; we eat these all the time (their recipe makes 10 rolls). We call them kolache as well (my surprise when I asked for a kolache in a Czech bakery in TX and discovered that they called the fruit-filled cookies and large pigs-in-a-blanket kolaches).
My grandparents (Czech/Slovak) in very south eastern Ohio, called these “nut roll” if they had nut, prune, apricot, or raisin filling, they were still “nut roll.” My Polish Grandmother (other side of thef amily) always called them “kolachke.”
My husband is from Austrian/Hungarian immigrants and we have savored the nut rolls, but have never been able to get the recipe. I am very interested in the “yolk-in-the-dough, whites in the filling” recipe! I am bookmarking this page so I can try this recipe and hopefully connect with our family’s recipe somehow.
My mother was full Romanian, her parents having immigrated to America in the 30s. Passed down from generation to generation was the recipe call kaloche (promounced kulock – like the large time-piece that goes on a wall :-) ). The dough recipe you have above is very similar, but the end product is different. When the dough is finished rising, we take a small ball of dough and roll it out like pie dough (only very thin) and then spread homemade strawberry preserves, sprinkle chopped nuts and a thin layer of sugar. Roll up and curl into a circle. After they are baked we mix milk/powdered sugar and drizzle over the nut roll. It’s exciting to see this recipe in a variety of ways. Thank you!
My mom used egg whites in the filling also. Does that mean you don’t use the milk?
So glad to know that I am not the only family where this was called kolache! And we also had this treat at Christmas. Interestingly, it was my Aunt who made this treat for the family every year. She is gone to be with the Lord. So many similarities to your story.
Thank you for this recipe. My aunt gave me kolache recipe 25 years ago but I lost it in the move to Kentucky 4 years ago. I found your recipe and have used it every year since.. I grew up in North Eastern Ohio and we made these every year for Christmas. When we moved to Michigan no one knew what they were. I was the queen of Kolache rolls LOL!!! I have also not found anyone in Kentucky that knows what they are. I tend to use the term nut roll because they get a better understanding of what it is. I also give them as gifts.
Nut roll? where have they been all my life???
I’ve never had a nut roll before and these look delicious! I can’t imagine making 8 at a time though; maybe you could send me one :) ?
Oh my goodness, these look so delicious! I love a good nut roll!
So lovely.
I’ve never had nut rolls before, but they look very good!
Yum! These look delicious! I don’t think I’ve ever had nut rolls before. Can’t wait to make these.
They look delicious! I love when you have recipes that come from your grandmother, mom or in this recipe your mom’s friend. I am definitely going to make these but not until this weekend as it looks like they take a bit of time. I had made your pillow cookies a couple of times and my sister made them for the first time this Christmas. Everybody raved about them. Told her to get on your blog….there are lots of great recipes. Thanks!
These look kind of like baklava! My, my, these sound tasty.
Looks delish!! Another one to add to my recipe to do list! Thanks for the step by step!
Love how these look like calzones! :)