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.
Came across your blog while searching for nut roll recipes. I’m originally from the Pittsburgh area and my Hungarian / Polish gramma would make these every year. She passed away when I was a teen. I now live in Seattle and since a teen I’ve only had “authentic” nut rolls once. Sadly, none of my generation of family (cousins, etc) make these. This year I intend to learn to make nut rolls and I’m starting with your recipe. The pics look like the nut rolls I remember and I do remember the cake yeast ingredient. So, I’m hoping it all goes well. Thanks for posting and the great, step by step photos.
I hope you enjoy them!!
Can I freeze these uncooked ? If so do I thaw before baking ? Or bake from freezer ? Thank yo
Hi Karen, I don’t think I’d recommend freezing them unbaked. I do know that they will freeze well once baked. Allow them to cool, then wrap tightly in plastic wrap, then in foil.
Taste delicious but sure doesn’t look pretty. Filling leaked out in places but not at the seams.
My dough always splits during baking. Any ideas why or how to prevent this? Thank you for posting this recipe.
Hi Kathy, Mine does too! Unfortunately my son has a nut allergy and we don’t keep them in the house, so I haven’t been able to play around with this recipe to try some different techniques, but they sure taste good :)
I grew up on these but my sister decided to throw all of my parents recipes away when they passed. These look so much like my moms, and I want to make them. Every time I have tried to make them they end up looking like nut bread. They are very good but not what I want. These will not be that way will they?
My Hungarian great grandma, grandma, and mom used to make these. I wanted a great recipe (without raisins!!!) so I could try making them for the holidays and this one was THE BEST. My dad said it tasted better than my great grandma’s. That’s quite the compliment since she was a fantastic baker.
I make 50-12″ legs every year for the Xmas holdays. I use 12″ individual bread pans. I use dry yeast, in my dough & sour cream in both my dough & filling. My recipe makes 11 “legs” at a time & I knead the dough by hand using at least 6-7 #’s of flour in one recipe. I roll it not too thinly because with real Slovenian potica you should see a slight bit of dough between nut layers. The vey thin dough some of you are referring to is “strudel” dough & that has a cottage cheese or Apple filling. A very different dough that has no yeast or sour cream in it. I also make about 125 cabbage rolls (saramas) at a time using beef, pork & ham with rice, etc in the filling & use sour heads to wrap them in, which can be purchased up in our neck of the woods (Northern MN)
If I wanted to roll these from the short side, would i still bake for 20 mins?
Hi Natasha, You would likely need to bake longer since the filling would be much more dense.
Any idea how much longer? Or is this going to be a trial and error thing for me lol? I can’t wait to make these!
Hi Natasha, I’m really not sure, as I’ve never tried to make nut roll that way… trial and error! :)
Hi Michelle, thanks for this super sounding recipe. My husband and I are originally from the Pittsburgh area, now living in WI. His mother (age 95) sends us her nutroll each Christmas and it’s a holiday custom to dispense it among all our kids on Christmas Eve. My question: is there any reason the dough isn’t kneaded? I was planning on making it in my KA mixer and using the bread hook, but thought I should check first. Thanks again. (By the way, my first grandchild was born on 1/19/16… Joseph’s first b’day! I enjoy imagining her doing the things you post about Joseph a year from now.)?
Hi Lois, I am not sure why the dough isn’t kneaded, I’ve only ever made it the way it was written on that little index card, ha! And congratulations on your first grandchild! I’m sure you’re enjoying the heck out of her :) It’s amazing how fast the time goes!
Can you pre-make the dough?
Hi Jessica, I’ve never tried it, you might be able to refrigerate overnight, but I probably wouldn’t leave it longer than that.
I love these nut rolls! Best recipe! everything on this site that I’ve tried has been amazing~ thank you!
I have a similar recipe passed down to my mother from my best friends mom. The only difference is we cook the filling until it thickens then allow to cool before assembling. I’m looking forward to trying your recipe. It may be easier to handle ro;;s without luke arm filling.
Thanks,
Best nutroll(Carpatho Rusyn)/Potica ( Slovenian) recipe that I have ever tried…..and I have tried many trying to match my Gram’s recipe. This is the winner!
made these Christmas 2014, and they were the best I’ve ever had. Dough is springy enough that it doesn’t stick when rolled–even our 3.5 yo helped roll. Filling is delicious. Thank you for the hands-down best nut roll ever (and easiest to make!).
Good Morning….
Somehow I missed this until this morning… so if this question has been asked & answered I apologize…. does the yeast have to be cake ?? is there an advantage to cake over loose in the jar ? I’d like very much to make these this weekend for my gift baskets. I appreciate any help and advise anyone can offer
Thank You
Hi Abby, I think that this recipe calls for cake since it’s a very old recipe and that’s what was traditionally used a long time ago. You could substitute dry yeast if you’d like.
This is my 2nd year making nut rolls, and I prefer this recipe a lot over last year’s. The only suggestions I would offer is 1) to grind the nuts as step #1, 2) make the filling as step #2 while the yeast is combined and rests, and 3) to prepare the dough last, as the dough can tend to crust easily even while covered with a moist cloth (cold weather had me operating the heater at 74 to keep the kitchen warm during dough rise, and since this was my third baking project today, the home air was dryer than usual and my dough suffered just a bit for it. Next year -proofing box/resting box will be built and used!)
I’ve been using my grandmothers recipe for nut roll and they always crack, and nut filling seeps out in the oven. Any suggestions?!? Yours look beautiful!
Hi Lori, Mine do crack a little bit too, I just accept it as part of their rustic nature :)
Made these a few days ago. They are GREAT but a lot of work which is okay. To think my mother-in-law used to do all of this by hand! I also used this recipe for poppy seed rolls but I did not use store-bought filling. Ordered poppy seeds online and the added sugar and milk.
I made these yesterday. All but two busted out a little walnut filling. Very yummy. Question: I used my Kitchen Aid mixer but once I got to 8 cups of flour the dough was pushing out of the bowl. What size mixer do you use?
Hi Caryn, I use a 6-quart mixer.
My grandma and mom and dad would make nut rolls! I am Hungarian and Slavic! I like the nut roll to be moist and lots of filling, can’t wait to make this! Looks great!
Char,
My wife’s grandma used to make a Kolache like this recipe. Shea also used to ADD Chocolate to it and she made a Poppy seed version. Do you have any recipes for these?
BTW your recipe was GREAT! It tasted so close to my wife’s grandma’s version.
THANKS!
I just made these for a family reunion this weekend. It is about the 4th time I have made kolachi using this recipe. They look absolutely amazing and were the best tasting kolachi I have made.
Usually, at least half of the batch splits but this is the first time none split. The only thing I did differently was to use organic flour and organic butter. I also kneaded the dough by hand after everything incorporated in the mixer. Not sure if that made a difference or it was just luck. Finally, I hit the kolachi with melted butter as soon as they came out of the oven as someone suggested. Great tip!
I was looking for instructions on how to actually “roll” the nut roll, or, like many others, we called it kolachi. I’m 50 now and can remember standing on a chair beside my mother when I was five… or even younger, helping her make “her version” of the nut roll. My mother has long since been gone and I thought her receipe was too. It was the only nut roll (kolachi) I ever really liked because it wasn’t dry like so many are. I could eat it from dawn till dusk with, or without, milk! Since she passed I have been approached by so many people asking if I had the receipe but sadly I did not….. until last weekend when my daughter and I found a huge box of very old cookbooks that were my mothers and my sisters, who also passed away even before my mother. As we looked through the loose notes, receipes and many many books I spotted an old hand written kolachi receipe and instantly knew it was my mothers from the stains and crumbled nut pieces still hanging onto it! WOW! We were so thrilled but the directions are vague at best. I remember a LOT about her style but the one thing missing was how to actually “roll the roll”, lol. When I found this receipe it sounded so very close to my mothers but with one very big difference. I asked my mother why hers was always so moist when all the others I had tried were, like many have said, dry and tasteless? The secret, she said, was in the filling. Applesauce was her big secret. Not so much that you taste it over the other ingredients but enough that it really changes the moistness of the entire kolachi.
Thank you so much for your receipe but even more for the pictures and instructions on how to “roll the roll”! I can’t wait till I pick up my daughter tonight and we get to “try” and make my mothers famous kalochi/nut roll/awesome stuff, whatever you wish to call it, lol After all, a rose by any other name…..
Thanks again,
Auggie
OH
Can I use phyllo dough?
Hi Devon, I have never done so and don’t know how it would up to the filling.
I have used your recipe several times now, with more success each time. I am so grateful as our family recipe seemed to disappear after my grandma’s passing. The only part I have not yet figured out is how to get them to brown so pretty like yours….Mine taste awesome but tend to keep the original color of the dough with just a hint of “browning” to it. Any secrets for this?
Hi Kelly, Unfortunately, I don’t have any secrets, but you might try moving the oven rack up one spot and see if that helps?
The rising time on this recipe must be an error. In 3 hours the yeast will have overworked. Prep time 3 hours yes, not rising time. I baked this full recipe doing two dozen for Easter and one hour rise sufficient. I did a few without egg wash and finished with butter brush after baking – and others without. Those with egg wash and butter brush were remarkably tastier. Everything better with butter!
Do you brush the tops of the rolls with anything (before baking)
Hi Rose, No, I don’t brush with anything.
I made these won derful rolls today following the recipe to the “t” except I found that the raising time of one hour was sufficient. They will be shared among family this Easter holiday. The recipe is a breeze. I did do an egg wash before baking and brushed with soft butter after removing from oven. They are delicious! Thank you for sharing.
i have my Babci’s (polish for grandmother) and it’s so old, my dough always splits, I love mine packed with nuts, what could be the problem? Tried the too thin n too thick dough, still same problem every Easter, our tradition includes it for easter
Hi Barb, I’ve always had issues with splitting as well, I haven’t found a solution! Sometimes it happens and sometimes it doesn’t.
This recipe has similar ingredients to my mom’s recipe, but hers makes 2 nut rolls. (She is Slovak and called them nut rolls, though I’ve heard her aunts refer to them as kolache.) Anyway, my nut rolls always cracked and I think I finally figured out why. If you roll them too tightly, the filling expands as it gets hot and has nowhere to go but through the dough to escape. When rolling up the nut roll, try to roll it gently and not too snugly, if you know what I mean. That way, the filling has some room expand a little as it heats up. I thought to try that last year, and it seemed to work…., no cracks or filling oozing out.
FYI, here’s her recipe: 3 c. Flour, 1/2 tsp. salt, 2 T sugar, 1 cake yeast (though I’ve used 1 pkg. dry yeast and it seems to work fine), 1/2 tsp vanilla, 1/4 c. warm milk, 1 stick butter, 2 egg yolks, and 1/2 c sour cream. Scald milk and add butter. Let butter melt, when cool, add beaten egg yolks, sugar, salt and crumbled yeast and vanilla till dissolved. Add flour and sour cream. Mix with hands. Divide dough in half. Roll (into as big a rectangle as you can, about the size of a cookie sheet) and spread with nut filling (see below). Roll up and place diagonally across a greased cookie sheet. Do the same with the other roll. Cover with a towel and let rise 1 hour. (OK, have to tell this story. When we were kids, my mom set it on the floor next to the heating vent to rise. One of my siblings apparently ,while at play, stepped on it. I can still hear the horror in my mom’s voice when she discovered this, and I can still see the small child’s footprint in her otherwise risen and ready to bake nut roll.) Bake 350 degrees for 40 minutes. Nut filling enough for 2 rolls: 3 c ground walnuts, 1 c sugar, small amount of milk to make it spreadable. Brush milk on top of rolls before baking. There’s a note on her recipe card: “To double (4 rolls),.double everything but the egg yolks. Use 3 egg yolks.”
Thanks so much for sharing Karen!
My mom made these on Christmas and Easter. I missed them so much. Lost her recipe. Thank you for posting it! They are DELICIOUS!!!!