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.
Would I be able to mix up the dough and refrigerate or freeze? That would save a lot of time when I’m ready to make the filling and make the rolls.
Hi Vivian, I think after you let it rise, you could refrigerate it overnight without an issue.
Have made these nutrolls this year & they are great!!! One question, when you add the yeast to the warm water, are you supposed to add that water also to the dough or just the yeast & discard that water? Thanks so much for this recipe.
Hi Susie, So glad you enjoyed the nut roll! You should add the water to the dough, not discard.
This was delicious. I did add a little maple flavoring to my nut mixture which I like. Lost the recipe that I used for years and this one matches it. Terrific! Thanks!!
Has anyone made these using dry yeast instead of fresh? I live in SC and haven’t been able to find fresh yeast. If so, how did they turn out? Did you do anything different when using the dry least (like letting the dough rise for shorter or longer than the recipe calls for)? I want to try making this recipe using dry yeast but wanted to see if anyone has tried this yet. Thanks!
I have used dry yeast, 1 and 1/2 packets and the amount of water recommended on the package for that amount of yeast.
Your directions state to bake for “20 minutes” is this correct? Seems a very short time.
Thank you!
KJ
Hi Kathleen, That’s correct, or however long it takes for them to be lightly browned.
I only made half the recipe, but had no rolls that burst. I pricked the rolls with a toothpick on top and a few on the side. the one’s my deceased MIL made had a firmer dough, but these are excellent, just more tender and soft.
It’s that time of year again. Married into a Slovak family 30 years ago. My father in law told me this recipe was better than his moms.
I am teaching my niece how to make a these today and keeping the family nutroll tradition going. We will be making 2 batches today, rest tomorrow.
Been looking for this since my grandmother passed away, thanks. Do you know the Czech word for this roll
You’re welcome, I hope you enjoy them! I do not know the Czech word, unfortunately :(
Have made nutrolls from your recipe at least 5 times now! Excellent recipe, GREAT nutroll,. I feel very good giving them to friends at the Holidays. Thank you for sharing your recipe!
3 hours was to long to let this rise. After 1.5 hours the dough had spread and split on top.
Fabulous. Perfect Sunday morning task. Thank you.
Anyone who grew up eating a version of this nutroll has a special nostalgia for the simple flavors that combine to make this wonderfully satisfying treat. Everyone has a different preference, depending on what they grew up with, be it sweet dough, a cookie-like dough, loose filling, tight filling. My first taste came by way of my Hungarian great-grandmother. Like most people of that era, things were measured in pinches, handfuls, and eyeing. “How much is a handful?” I would ask, pleading for a recipe I could write down. “What difference does it make? As long as it’s always the same hand, the measurement stays the same.” True, but I like weights and measures. For years I’ve tried different versions of dough and bread, testing it on my still-living Hungarian grandmother for accuracy. She has always liked my kolache, but there was something a bit off that drove me to keep trying. I’m happy to say my search is over! This recipe is as close to the one I know as any could be. I have some modifications below for those trying it themselves. There are a couple shaping tips as well to ensure consistency. But the recipe and ratios are spot-on! Even better, it didn’t require the wafer-thin rolling great-grandma used to do. I have NO skills with dough that thin. I can’t wait to take a batch of these to my relatives! Thanks for sharing it
………………….NOTES: I used bread flour for the extra strength, and used 1/2 cup of buttermilk because I was out of sour cream. By adding the flour gradually, I could adjust the dough since the full 5 cups would have been too dry. You might add a sentence about kneading the dough prior to rolling out: if the dough looks like it has cellulite thighs it needs a little more time! Also, letting it sit 15-30 minutes before shaping makes any egg dough easier to roll out without it contracting back up–maddening! A little patience there makes the rolling a breeze. A lot of rolls like to split out the sides (not just the seam) when baking. That is usually the result of underproving the dough. After these are formed, they may take more or less than 3 hours. I was baking on a cool, humid day, and had to finish proving in a warm oven (100 degrees) because they still weren’t ready at 3-1/2 hours. Dough is ready when your fingertip makes a little dent that slowly fills back up. If the dimple is unchanged, it’s not ready. To keep filling from coming out the ends, you can roll like in your photo, or take a tip from Serbian ladies and make a belly button on the end: Roll without folding ends in first, then tuck them in after rolling and press a dimple in. It puffs back out while baking but keeps everything in place without getting too thick. I had a bit of trouble with air pockets between filling and dough, which I will fix with another Serbian trick: poking the proved rolls with a toothpick a few times to allow steam to escape.
Thank you so much, Maria, for taking the time to share your feedback on the recipe and so many of your own notes for success! I appreciate it, and I’m sure other readers will, as well! :)
I made this recipe last night. After looking everywhere for cake yeast, I found it at Whole Foods! The recipe didn’t say what level the baking rack should be on, so I went for the middle. I found that 20 minutes did not get the nut rolls nearly brown at all, and they were still underbaked. I would’ve like some guidance on how thick to roll the dough. I know you suggested to about 9 x 14 inches. I found that the rolls that were smaller baked better. Eventhough I pinched the seam, all but one roll exploded. I have yet to try them. They smell great despite four looking underbaked and wonky. I’ll report back when the tasting happens.
Brush with egg white before baking.
I’ve made this recipe several times and it comes out delicious. I remember eating nut roll as a child and this recipe is even better than what I used to have when I was little. Thank you!
Second time baking nutroll. The recipe is great, and the nutrolls are wonderful. Love that recipe is for 8 nut rolls!
I knew these were the real deal when I saw the sour cream and cake yeast. Lost my recipe, so thank you! Mom did the egg white and sugar and nuts with the cookie filling and used this recipe for the nut roll filling. I did cut it in half and it was delicious. I do add golden raisins to the nuts.
wonderful issues altogether, you just received a new reader.
What would you suggest about your submit that you simply made a few days ago?
Any sure?
Nice recipe I just want to know how many times should I let the dough rise? Once after mixing is all together for an hour. Then again after I cut them all up for an hour. Then for an hour after putting the filling in them and wrapping them up?
Hi Justin, You only do 1 rise, but it’s for 3 hours – after the nut rolls are assembled (see step #4).
Really good recipe. I’m from the Balkans and I’ve made these before following different recipes but your recipe is much better – it’s truly delicious. Thank you, you’re a really great cook as I’ve tried several different recipes of yours and they all turn out great! Good job!
I grew up in West Texas and Mother always had one of these rolls bought from Safeway (market) Don’t know what company made them, but I’ve been looking for them ever since. Ours were made with Pecans, not walnuts. Will make these soon and come back with review. No one around there was Polish or Slavic but as far as I know they could’ve imported these from back East. A fond memory from the 50’s for me! Thanks so much.
What do you use to bake your rolls? As a child my mother had nut roll pans but I can’t find any loaf pans longer than a loaf of bread and thinner than a regular loaf. Do you have any suggestions?
Hi Cynthia, I use a regular baking pan (half sheet pan) and free-form the rolls. If you’re looking for different styles of bread pans, I would check out King Arthur Flour – they have a lot of specialty pans!
My boss makes this every Christmas and he brings it into work. It was his grandmother’s recipe that she taught him as a boy. We were asking him today what it is called and he told us it is called orechovník. It’s delicious.
Excellent recipe! My mother is Czech and 96 years old so doesn’t bake anymore. I made these rolls for her and she said they were better than her mother’s and the best she ever had. I halved the recipe and made two walnut, one poppy seed apple and one apricot roll. It was quite a treat for her and brought back so many memories. Thank you for sharing this recipe.
Wonderful nut rolls, made them for Christmas. Filled half with nuts and half with apricot. Your Filling for nuts recipe is the best I have ever had.
I came from New Castle Pa.
My grandmother made nut roll for us Christmas and Easter. No one has made it since she passed away. I am trying to do it this Christmas but her recipe is very short and not much infor. The filling has egg whites in it and no butter I keep trying to remember how it was done but I always think that butter was in the recipe.
I wish my memory was better, The family members that made it are all gone and my mother just passed so I can’t ask her.
I will try it your way and see if it works for us. Thank you very much and Merry Christmas and God Bless
Gary
Hi Gary, My grandma always made a walnut roll cookie for Thanksgiving and the filling sounds like the one you’re looking for – ground walnuts, egg whites, butter… here is the recipe – it might help!
https://www.browneyedbaker.com/celebrating-2-years-of-blogging-with-italian-walnut-pillow-cookies/
Easiest rolling dough I have ever worked with. This is a keeper!
I’m so happy you paid attention to us. This is very close, in fact, it looks like the Nut Roll Recipe for the dough. There are variations on the fillings.. you can use Solo too. The flour left over from the bag of flour is perfect for the cream cheese cookies Horns
I have been making nut rolls for several years and last year decided to give this recipe a try. OMG the best nut rolls ever. I made these for gifts and everyone raved about them. I love the easy to follow directions with pictures for those that have never done them before it really should help. I am now getting ready for this years batch and husband is already salivating.
what is the best type of flour for the but roll recipe? Bleached or unbleached….Gold Medal? pillsbury? Any help would be appreciated
Hi Stephanie, I use King Arthur Flour unbleached for all of my baking, but I don’t think the brand of bleached/unbleached would make any significant difference in this recipe. (For what it’s worth, I think my grandma used Robin Hood exclusively!)
Never attempted anything like this,but was determined to make nut rolls this year. Simpler than I expected and very delicious.