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 look just like the nut-rolls that I remember growing up! We lived near Altoona/Johnstown and ate these nut rolls every single Christmas!! Now it’s my turn to try and make them.
thanks for sharing your recipe!!
I make a similar recipe for holidays, but add ground coconut and almond extract to filling, one cup coconut and 1 tsp extract per lb of walnuts. I use egg whites and warm milk to enable spreading of filling.
I found this recipe two years ago and made it for Christmas for my grown children and grandchildren. This year I got a call, ” mom are you going to make your nut roll this year?”….My boys are picky and this recipe is a hit. Don’t let all the ingredients scare you. It’s fun to make and very easy to follow. This is a winner!!!!
I lost my recipe…these look close to what my grandma made. We have been eating nut rolls my whole life 58+ years. Grandma made them all year long…I just make them at Christmas.
Interesting recipe, its so different than my Grandmother’s, her parents were born in Hungary and they all settled in eastern Ohio. My grandmother’s recipe does not call for sour cream but I’ll try it that way, also my grandmother always used brown sugar in the filling, not white. I’ve seen many different variations and I’m sure they are all good! I’m the only one in the family that makes these at Christmas and I usually make 20-30 rolls each year.
Thanks for the post, I grew up in Ohio with these every Easter and Christmas, but I live in Minnesota now and no one here (except for the ones that know me) had ever heard or had these nut roll before!
did you not let the dough rise befoe rolling out for the nut roll?
Hi Bob, No, the dough does not rise before rolling out.
Thanks for your recipe; my mother’s version is nearly identical but I resisted making them as I thought it was too difficult. Turns out that this is a good all around dough; I’ve made really great cinnamon buns in addition to the nut rolls and kolaches (or little nut roll cookies as we used to call them). I too am from the Pittsburgh area and my mother was Croatian and a dairy farmer; her baked goods were legendary in our family and now that job is mine. I only hope to live up to her standards. And, if you have a stand mixer with a dough hook, making this is easy.
We halved your recipe (easy to do !!), and the rolls came out perfect !! just as you described them in your recipe Michelle. The filling did come out in places slightly after baking them but not much really and it’s not an issue. We brushed egg on top but I don’t think that’s significant either way. Strictly a preference. We mixed the filling ingredients first. We split the dough and filling in equal parts before rolling. I think, the key to success is to follow your recipe precisely !! delicious, thanks a million for your help !!
p.s. i love your blog, i also am a pittsburgher!
A few questions, i have made this recipe two times now and they are fabulous! are the rolls flat after you take them out of the oven? about how much nut filling do you use per roll? how thick is your dough when rolled out so that the nuts don’t break through while baking? do you just use saran wrap and foil? no freezer paper to freeze? do you bake on parchment paper on a cookie sheet?
best recipe by far, just trying to make them LOOK better – they taste great! THANK YOU!
Hi Traci, First of all, yay another Pittsburgher! :) I do bake these on parchment paper, and yes, freeze with plastic wrap and foil. Unfortunately, I didn’t measure the nut filling, just divided it evenly between each roll. My rolls are rather flat. I hope that helps!
Hello, made these today! Very good. Almost as good as my mother in laws. My only issue is they are too wide/flat. I did wait for the 3 hours. Is there a trick to keeping them narrow?
Thank you!
Hi Marie, My grandma’s were always a little on the wide side. You could try starting with a rectangle that is narrower, and then perhaps freezing the logs for a bit before baking to help reduce any spreading.
hi…I have these raising as I type this. just a quick question….I didn’t have enough pans for all 8, can the dough be refrigerated and rolled out later?
Hi Mia, I have not tried refrigerating the dough, but I think that would be okay.
This is a GREAT recipe! I come from a Croatian family and this is authentic! I know that the women who made the nut rolls in our family put an egg wash on their nut rolls as well! Thank you!!!!!!
Hello! Thank you for this recipe. Do you think that I could substitute pecans for the walnuts (due to an allergy)?
Hi Angela, I think that would be okay (the taste will, of course, be a bit different). Enjoy!
I have a recipe for Poteca (also a nutroll) that uses only pecans and with a little orange extract in the filing. It too is yummy. Though Kolache is my Hungarian husband’s favorite.
Hi can I substitite with dry yeast??? And if yes how much would I need to uae??? Love your blog!!!
Hi Yana, Yes, you would need to use 3 (0.25-ounce) packages of active dry yeast.
FIRST TIME MAKING THIS RECIPE , NUTROLL HAS ALWAYS BEEN A LITTLE DAUNTING FOR ME , THIS WAS A HUGE HIT , EASY TO FOLLOW RECIPE AND BY FAR THE TASTIEST IVE EVER HAD. EVEN MY MOM WHO HAS BEEN MAKING NUTROLL FOR YEARS ASKED ME TO MAKE IT FOR HER !!! THANKS FOR SHARING
yes my mother in law use to make this for me and the kids and we all loved it so delicious now i am making it all the time love it.
This is an OUTSTANDING recipe- the only one I will ever make. It makes a ton of nut roll. I froze them at Christmas time and just grab one out of the freezer anytime that I need a fix. I LOVE your site- this is my go to when I need a Pittsburgh favorite- nutroll, thumbprints and pepperoni bread just to name a few :-)
Yes this is Croatian “Orahnjaca”,orah=walnuts…..here you can find more Croatian recopies !
Thank you so much for sharing this recipe, I have been looking for years for this exact recipe my Grandmother use to make this and I could not find a recipe to match hers this is spot on! they turned out excellent,,Happy Easter
I am of Croatian decent. This is called potica (po-teet-sa). My grandmother and my mother always made it for Christmas and Easter. I have their old recipe. I am always interested in other versions. The filling is made a little differently. Try it with a slice of cold baked ham (YUM). I also have the recipe for the cottage cheese filling if anyone is interested in that. The dough was also a little different, more buttery and flaky. My grandmother always made that version during Lent for what ever reason. All the old timers are gone, so no one to ask.
LINDA – I’d love your recipe for the cottage cheese filling….also looking for the poppyseed filling ingredients if anyone has it (please email me at:
yxelyxel @ gmail . com (no spaces inbetween) Thanks.
MICHELLE – Thank you so much for bringing my grandma’s German Nut Roll recipe back to me. I miss it and can’t wait to get started making this.
One question….how wide would you say the width of the nutroll is after it bakes? Our’s were about 4-5″ wide. I’ve had some Polish ones that were much smaller, like maybe 2-3 inches.
Hi Lexy, These are more in the range of 4-5″. Enjoy!
Tried baking nut rolls for the first time this Christmas following this recipe and came out very good! Thank you!
Thank you so much for this recipe. My Grandmother would make these and poppy seed rolls for Christmas. I have her recipe, but I live in the mountains and with the altitude her recipe would come out too dry. Your recipe is moist and perfect, even at 5,200 feet!
My only request is that I think the rise time should be included in the “total time” listed on your recipe card. Not including the 3 hours of rising can be confusing.
Thank you again for a fabulous recipe!
My husband’s Italian grandmother (now deceased) used to make nut rolls and poppy seed rolls all the time. She never used a recipe! She always used a wine glass as her measuring cup LOL. We all loved the rolls and I have been trying to find a suitable recipe for years. I will try your recipe, it looks like a great one. Would LOVE to have a recipe for the poppy seed filling if anyone has one.
Hi Michelle, Sounds like we grew up in the same kind of house hold, mine was Slovak and Polish. Sure was nice finding your web site, did you also have Pirohy and Cold Dough cookies at XMass?
Hi Mary, We didn’t have Pirohy or Cold Dough cookies, but they both sound interesting! Do you have recipes?
Sorry to be a pest. Do you think using a convection could have an affect on the turnout. I always use the convection option on my new range on everything. Could this affect the results? Thank you. Jae
Hi Jane, Not a pest at all! But the convection oven could definitely be the culprit. I just have a regular conventional oven, so all of the recipes here are written for a conventional oven. If you try them again, use the regular setting and see if that doesn’t help.
Made the rolls yesterday. THE BEST I EVER HAD!! A few questions. I used 3 dry yeast (fresh not available in our area) I made 2 nut and apricot, lequoir etc. My question, after 1 hr. they rose beautiful and then spread out in the pan. Also, 20 min wasn’t enough time to bake, they looked raw inside. So I did up to 30-35min. Now they seem dry. Would the nut take longer than 20 min or was the yeast wrong. Even our local bakeries used dry yeast. The net sells in bulk. Help I am so glad to find this recipe. My Hungarian mother never used a recipe, so I could never make decent tasting rolls. Thankyou soo much for your help.
Merry Christmas
Jane
Hi Jane, I have not made these with dry yeast, only the cake, so that could definitely have something to do with it. The inside should be nice and moist.
Where did you find cake yeast? I have not been able to find it, so for years I have been using packaged yeast and hoping I have used the right amount in all my Aunt old recipes.
Hi Mary Ross, I find it in the dairy aisle, actually. Usually up on a top shelf.
Thank you for this lovely recipe. I will try it this weekend. The version I have is very similar and was passed down to me from my husbands grandmother. They are Italian and I know these as Italian nut rolls. All of the family look forward to them around the holidays-not just Christmas but Easter, too!
I want to try a nutroll this Christmas and your recipe sounds awesome. One question: do you roll the nutroll before rising or do they rise flat?
Hi Amy, You fill and roll them, then let them raise.
I cannot thank you enough for this recipe! This is the recipe that my mother always used. I used to make it every Christmas. I lost it a few years back, and since my mother is deceased, I could not get it from her. No one else in my family had it. I kept trying different recipes, but none of them were the same. I recognized this one immediately! It was a huge recipe, and it had sour cream in the dough. Thanks again!
Aw, this makes me so happy to hear, Karen! I’m so sorry you lost your mom, but I hope these nut roll bring back some wonderful memories :)