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.
This recipe is awesome. My husband’s grandmother used to make these every year for Christmas, but since she has passed away, we dont get them anymore…. So I decided that I would try her recipe, but it always broke. Your dough recipe is great…. perfectly moist and rises beautifully. I halve the recipe as I only have enough pans to make 4 LARGE rolls. Instead of cake yeast (which I have been unable to find in my area – at ANY grocery store) I use 3 1/2 tsp of active dry yeast (about 1 1/2 packages). I also brush with an egg wash as Grandmother did. Poppy seed is another version, but I was unable to get ground poppy seeds, so I bought a jarred filling from the grocery store.
Great recipe!
I froze mine and how do you defrost! In the fridge or on a counter too?
Hi Teresa, I’ve done it both ways!
My mom’s recipe is very similar to yours except the dough is rolled out in a 50/50 mix of flour and sugar. She also raises her dough before separating it into balls and rolling out. Otherwise, pretty much the same and I can say it is the best dough I’ve ever had.
Why do u bake one at a time? Thanks!
Hi Russ, One pan at a time (with 2 nut rolls on each)… just the way the old recipe is written it, so I still follow it! You could certainly try baking more at once, I just can’t guarantee how they would turn out.
Made this Kalachi recipe for the first time last year. Making it again this year. Thanks for an awesome, easy to follow and DELICIOUS recipe!!!
I have been making nut rolls for about 30 years. I was looking for a new twist and found this recipe. They are fantastic. This will be my go to nut roll recipe.
Is there any way to save this URL as a file?
Hi
Our kolaches always split on the sides. Can you offer some tips?
Thanks! :)
I did have that issue as well. I am curious to see the response you receive. They taste great so I can overlook a slight defect in the final product.
We would get nutrolls every year from the church ladies of East Pittsburgh… Then we moved away from the area… This year I decided to stop missing the nutrolls and make them. This recipe does NOT dissapoint. Its as good as any old country Eastern European church lady’s! Thanks for sharing.
Tried your recipe and it tastes wonderful, but the sides blew out! Always happened with my grandmothers recipe too! What am I doing wrong? Any ideas? All my aunties, grandmother etc all passed away and now I have no one to ask! :(
Just made this recipe and it turned out great! Going to give these as gifts but we sampled an entire nut roll in only a few minutes. Thanks for the awesome recipe. Definitely will be making these again.
I am Italian but grandmother always made these for Christmas, also apricot, and poppy seed. We also made the Kolachy filled cookies These continue to be something I make every Christmas. I am teaching my grand children how to continue the tradition from my ancesters.
Love these nut rolls! My mother passed away 10 years ago and she made the most delicious nut rolls I ever tasted. I inherited her box of recipes and in there are at least 5 different nut roll recipe versions. So, I was not sure which one I should make. Then, I found your recipe for nut roll, compared it to the recipes in my moms recipe box and there was a match! Been making this nut roll for the last 2 years and it is outstanding to say the least! Thank you for bringing back memories of my mother’s nut rolls and for sharing this recipe. I do have one question for you. Your nut roll dough is outstanding. How do you think this would work with apricot filling, for apricot rolls. I am thinking fabulous!?
Used your nut roll recipe dough for apricot rolls. Oh my they were amazing! The only thing I changed was that I made 6 rolls instead of 8. Because of the apricot filling, I thought I would need the dough around the filling to be a bit thicker to hold it. Thanks so much for the recipe.
I am very interested in trying these for the very first time. However because they make eight at a time, I’m interested in the freezing option that you stated. Do you freeze these after you cook them? Or can you freeze them raw? Once frozen how long is their shelf life? Any help that you can provide would be greatly appreciated. I’m looking to Make these this holiday season and would like any feedback you can provide thank you
Hi Crystal, I would recommend freezing these after baking, not before. Be sure to wrap them tightly in plastic wrap, and then a double layer of foil. Enjoy!
I found your website while searching for nut roll recipe my grandmother always made with the poppy seed roll she has since passed and wanted to give it a try after finding an online recipe calculator I made 4 instead of 8 took some to my mothers and was surprised when she said they were better than her mom’s really made me feel good being 56 male and never baked before and not much of a cook either now I’m always looking at your recipes an ready to make something new Thanks for all your hard work here
This recipe dates back to 2011 but I am glad I found it! I made a few rolls and gave them away to family and neighbors on Christmas Eve last year. They were delicious and everyone asked for a roll this year. Thank you for the recipe it was very easy to follow your wonderful directions and delicious to eat!
I would like your recipe for the nut rolls, but with the cottage cheese filling, please. My mom grew up in a Slovak home too, so we have always had nut and poppyseed and apricot rolls. The problem is that she just can not seem to make the cottage cheese (with raisin, too, I think) ones successfully. If you have a recipe, would you please share it with me? I’ve tried other recipes from your site and have always been pleased with the results.
Thank you!
Julie
I grew up in Illinois with nut roll. Recipe was given to my mom from my fathers Romanian family. They are a tradition. I double them and freeze individually wrapped in foil. Cake yeast is best if you can find it. We use a pound of butter and sour cream. I divide the dough into balls, wrap loosely in wax paper, pile them in a bowl and refrigerate overnight. Makes it easier to roll. I’m truly misty eyed. I live in CT now where there are hardly any Eastern Europeans. I will be floored if you have a recipe for stuffed cabbage that calls for pickling the cabbage leaves ahead of time. Veal, pork and rice filling. Sauerkraut and tomato juice involved. Recipe is lost.
Simply the best !!!!
These look wonderful and will attempt to make it this year. If you can’t find cake yeast…can you substitute with dry yeast and do you know how much? I live in Texas and cannot find it anywhere.
Hi Maria, Yes, you can substitute with dry yeast. You would need 3 packets. Enjoy!
Hey Michelle, love your recipe! I had a quick question though, have you ever tried making the filling with brown sugar? I’m making these soon and I’ve always made them with brown sugar. I was just curious if there was a specific reason you use white over brown. I think I’m gonna make half of the filling with white and half with brown for a side-by-side comparison!
Hi Mike, I haven’t tried brown sugar only because this family recipe never called for it. Let me know how your experiment goes!
My dad actually said this recipe was better than my grandma’s, which is high praise indeed. Thank you for sharing such a great recipe!
Hello,
I don’t have an electric mixer. Would I be able to mix the dough by hand?
Thanks,
Kathleen
Hi Kathleen, Yes, you could definitely mix the dough by hand. Enjoy!
These were so like my husband’s mom’s nut rolls that he got misty-eyed. :)
Help! I make a very similar nut roll my aunt and grandmother made…. But mine always have a blow out, where they split long wise in the oven and filling comes out. Still taste good, but not as pretty as I remember or as yours look. Any suggestions?
Hi Lori, I would make sure that you don’t roll out your dough TOO thin, and that you’re not overfilling them.
This is the best recipe, everyone raved about it, but the only thing the dough does not fit in my kitchen aid mixer. I will have to cut the recipe in half for next year. A friend of mine said she buys nut roll from a lady every year and these are as good as hers. Thank you
My mom makes these with pecans instead of walnuts every year for Christmas and they are always a huge hit with our south Louisiana family. This is my first year making these and I’m trying a gluten-free version. I’ll let you know how it turns out!
You can’t go wrong with nut roll, whatever you call it! I’m half-Slovenian so we call our special holiday yeast bread potica. Similar to this except the layers of dough are much thinner and honey is often used as a sweetener. The version I learned from my mom (who learned from her mom) is so rich it approaches baklava! We also use sour cream in the dough, which is refrigerated overnight. (Makes the dough easier to handle.) Most common filling in the US is walnut (what my mom always made) but there are lots of other traditional fillings, including a very unusual tarragon potica!
Does anyone have a good recipe for the poppy seed filling or apricot filling used in these rolls instead of nuts. My husband’s slovakian grandmother made all 3 kinds and of course with out a recipe – and it wasn’t passed on. Thanks.
My Gram, who was Slovak and Hungarian, always used store-bought poppy seed and apricot filling. She always used Solo brand. And now it’s what I use!
Hello! Glad to see others that know of the greatness that is a nut roll! It just isn’t Christmas until my Dad and I are in the kitchen making nut rolls! However, I do have a question for you! Whenever we let ours rise, they kind of “blow out” the sides. We’ve tried making them thicker, but that didn’t help out, as 3 out of the 6 still “blew out”. Any ideas on what we can try so they stay intact and in their log shapes? Thanks!
Hi Ricky, I haven’t found a resolution to the “blow outs” either! I will certainly update if I find one!
My mother’s family from Ohio makes nut and poppy seed rolls. When I follow her recipe it says to “prick” the rolls to let the steam escape. I have found that when I use that recipe I don’t have blowouts. Good luck!
Just an FYI…make sure the whole recipe prints when you print it. I made these and couldn’t find out why they were so tasteless when i discovered on of the ads printed over 2 key ingredients for the filling….sugar and butter. No wonder they tasted awful. $20 worth of walnuts in my garbage can…will try them again with ALL the ingredients this time. At least they looked pretty! lol