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.
These nuts rolls look amazing. But, I do have a question on the filling. Did I scald the eggs and sugar with the milk?
Hi Rhonda, No, you just mix all of the ingredients together.
These are absolutely FANTASTIC and easy to make. Once you get started, you are done in no time. Dough is VERY easy to work with. I used the cake yeast and they did rise beautifully! You can use 3 packets of dry yeast in its place if you can’t find cake yeast in the egg section of the grocery store.
I was wondering how many packets you would need of dry yeast to equal the cake yeast. Thanks for sharing!
How big is your stand mixer, to accommodate this large batch of dough? Have you ever tried it with a hand mixer? (a scaled down version, I mean)
Hi Kassidee, I have a 6-quart stand mixer. I have not made it with a hand mixer; if you try it, I’d love to hear how it goes!
ALright. I already made it and YUM! BUt it did split a lot while rising and the dough is more “biscuit-ey” than “bread-ey.” Do you knead the dough very long? I didn’t. I just mixed it until it came together and pulled away from the sides, let it rest while I got the filling together and rolled it. It wasn’t very stretchy like my bread dough is, but I thought it was just because the dough was so soft and buttery. ANy suggestions?
Hi Kassidee, The dough is, indeed, very soft and easy to work with, but it really shouldn’t have the consistency of a biscuit. Did you allow them to raise? I’m wondering if perhaps they didn’t get puffy enough.
I had the same problem. The dough raised (in fact, my loaves “grew” together), but the dough split while rising, & it didn’t bake to a nice brown like what is shown in the pictures. The filling is FANTASTIC, though! :-)
This is the recipe I plan to use and share with family and friends, and kudos going to the BEB!! Follow the recipe to at “T” and the process is flawless. I will continue to practice with the rolling of the dough to find the thickness of the dough that works best. Other than that, a hit with picky eaters in my home. **I did add about 1/3 cup honey for extra sweetness, which was a plus. Just be mindful if you add the honey, spread the filling with care as you do not want to tear the dough.
do i have to put the plastic wrap on the cookie sheets to let the dough raise. bar
Hi Barb, You place the assembled nut rolls on a baking sheet, then cover them loosely with plastic wrap, and let them raise.
do i just put the plastic wrap on the cookie sheets to make the rolls to raise.
after filling the nut rolls, all i have to do is put plastic wrap on the cookie sheet. barb
Would like cheese verson of the nut roll. I think it was cottage cheese,
Hi. First of all these are fabulous. I have made them 3 times in the last year. So what I’ve always wondered was….how long can they stay froZen for? How do I defrost them your way? I have a way that has been working but I wanted ur version cuz it’s probably better then mine. Thanx and Happy Holidays.
Hi Shannon, We usually just take them out of the freezer and put them in the refrigerator. I’m glad you’re enjoying the nut rolls!
My aunt made these every year and sent them to my father-in-law, where we enjoyed them year after year. My FIL passed away 9 years now and we haven’t had them. Thank you so much for sharing! It has brought back many great memories.
I halved the recipe and it was perfect! Thank you again!
I just want to say thank you again. I made these over Thanksgiving this year and this dough is amazing. My aunt never used sour cream in her recipe. They used to use milk. I tried this recipe and just substituted greek yogurt for the sour cream and the dough was perfect. Thank you. This brought back so many memories because I had lost my aunt’s recipe. This is great nut roll or kolache as we called it…Merry Christmas to all.
Hi Darlene, I’m so glad you enjoyed these nut rolls. They’ve always been a staple for our family at the holidays, and I’m glad yours are enjoying them now, as well! Merry Christmas to you!
I’m so happy to have found this recipe! When I was growing up, the ladies of our church made nut rolls for the Christmas bazaar every year and they were amazing! This looks and sounds just like them. Can’t wait to give this recipe a try!
Hi, can you please tell me if you used an egg wash or melted butter on the rolls before putting them I. The oven? They look and sound great and would like to try them for the holidays this year.
Hi Dorren, I didn’t use an egg wash or melted butter on these. Enjoy the rolls!
Hi! We grew up having these fresh Christmas morning. I don’t see a “resting time” for the dough in your step by step directions. The recipe I use calls for leaving it in the fridge for 8 hours or overnight. This helps break up the baking marathon.
I also wanted to let you know that I have used fruit filling – my favorite is shredded apples with crushed walnuts. But I have also done peaches with pecans, pumpkin with walnuts and cranberry with mixed nut fillings. Depending on the density of your filling, you may need to make the dough a little thicker when rolling it out.
Thanks for posting this – it was just what I needed to get me making them again!
I have these in the oven now and they are seriously incredible, I think even better than my Hungarian grandmothers! However, my filling did spill out of the sides of each one I have baked so far. I am trying to figure out what went wrong, I am wondering if I rolled the dough too thin or over stuffed? Thanks as always!
Hi Emily, That happens to me sometimes too, I think probably from overfilling. But eating the spillover is one of my favorite parts of baking them :)
This looks like the Kolachi my mom made. Since her death, I have tried unsucessfully to make them like she did. I have been searching for nut rolls that look like yours! Your recipe is very similar but my mom’s calls for the dough to rise, then punch down and roll out into rectangles and then fill and bake. Everytime I tried them, the roll would bust open in places and the filling would ooze out. NOT at all like my moms. I would like to try these but wanted to double check on the timing of the dough rising. I hope your recipe is the answer I have been looking for. thank you
Hi Cindy, Yes, the recipe as written above is how I make them! Good luck!
Cindy & Michelle, I too have been trying to make these for years. Every single time my rolls split open when baking. What am I doing wrong? Am I not allowing them to rise enough before baking? They taste good but do not look pretty. Thanks for any insight.
I use this recipe and the rolls are amazing. The only thing I do differently is I make 6 rolls instead of 8. I found that when making 8 I tend to roll the dough too thin (attempting to get the size listed) and all of the nut filling ends up busting through, as a result. By cutting the count to 6, the rolls have turned out perfectly, just like my grandma’s….Great recipe!
This looks amazing. Can this recipe be halved? Has it been attempted ?
Hi Tina, I have not attempted halving the recipe, but I imagine that it could be done.
I did halve the recipe! It came out amazing!
Those look delicious, though I’d probably divide by like 8 before making! I wish I had some though :(
i just re-read the recipe and see where it rises.
Other dough I have made requires 2 rising times. Just to make sure, this requires only 1 after they are rolled. Thankyou
Hi Jane, Yes, only 1 raise.
I have a question… Do you do the rise at room temp. or are you in a proof stage? I have an oven that has a proof phase. I have tried these before my aunt makes them and her recipe I couldn’t get to rise. Now that I have a proof phase in my oven I can make pizza dough other things from scratch.
Hi Maria, You could definitely use the proof function on your oven!
If you don’t have a Proof phase on your oven – where do you set them to rise? Is it room temperature or warmer? I tried this recipe a couple of years ago after you first posted it and I had trouble with the dough rising – I had one batch that didn’t rise enough and 1 batch that was too much. Appreciate any extra tips here as I know this part of the equation of getting this roll to come out like my husband’s grandmother used to make. (of course recipe has gone with her)
This comment is for Robin…I make these every year, my hubby is Slovak so my mother in law taught me. Yesterday being cold in Ohio my dough was struggling to rise…so I heated water to boiling, poured it in a glass and set it and my dough in the microwave (since my microwave is a big one…it fitted my large bowl with 10 cups-of-flour-dough ok…lol) you may have to do this twice as the water cools down…my dough didn’t bloom like it would in summer but I could tell it rose some…I turned out great! you could do the same in your oven. P. S..just don’t turn the oven on until ready to pre heat and bake. Hope this helped, I’m a little late here.
Those look delicious-does the dough need to rise before you fill them?
I couldn’t look at these too long for fear that I would make them!
Jason
These nut rolls look wonderful! Thanks for the recipe.
Mmmmmm….love nut roll!! Yours looks so moist and flavorful. And I definitely here you on holiday kitchen fatigue – this is an intense recipe to come back to. Kudos!
Go Steelers!! :o)
Yes, GO STEELERS! :)
This looks like potica – my great grandparents were from Czechoslovakia. This is one of the recipes I remember eating every year around Christmas. I actually tried making this once – didn’t turn out too well. But I am willing to try again! Thanks for sharing.
This is mostly definitely a Hungarian recipe — Kolach.
Great post!
That’s what we called it too!
In Hungary, we have a very similar traditional christmas dessert. We call : BEJGLI, and filled with nuts, and poppyseeds also.
Here are my rolls, from 2010 christmas.
http://kepfeltoltes.hu/view/101223/IMG_2276_www.kepfeltoltes.hu_.jpg
In hungary, there is no christmas without these rolls
Wow, this looks wonderful! I doubt I can make it myself, so looks like I’ll be begging my wife to see if she can create this. :-)
Thanks for sharing.
John McConnell
This just looks way too good! I think I would have to halve it, I don’t know is too much! but still, nut rolls are of my favorite things ever to eat!
-Amalia http://buttersweetmelody.wordpress.com
These look exactly like the Hungarian beigli my mother-in-law makes. Do you know the ethnic origin of the recipe?
Hi Erika, I don’t know the origin of this particular recipe, but nut rolls are generally a European pastry (more eastern European I believe).
I grew up on nut roll and poppyseed roll from my wonderful Czech Nana! I was thinking of sending you the recipe; so what a wonderful surprise to see on my email that you made some! They look great, too. Question: how do you roll out the dough in such a perfect rectangle?
Hi Jill, I have no secret, I just try to roll it in alternating directions until I get it around the right size. I wish I could be even more exact!