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 the closest I have found to my Grandmother’s. She would make it for Easter and Christmas, besides the using the nuts she would make poppyseed, and apricot. Her nut filling was cooked on the stove. Looking at the pictures brings back so many memories my eyes filled with tears. So glad I found this and also the raisin filled cookies.
I have my grandmother’s recipe for Kolochi that she brought over from Poland. It does not have cream or milk in the recipe. Does call for more butter & eggs. In the filling you use honey. We make about 16 rolls at a time for the holidays.
Hi Michelle,
I tried these a few years ago and they were delicious even though they split. Looking forward to trying them again with your tips! I found cake yeast at Pine Twp Market District this week…it’s no longer with the eggs/butter, it’s with the refrigerated cookie dough. Thank you for all your hard work and looking forward to more recipes in 2018!
I made this nut roll recipe and it turned out delicious. I think i used a little too much filling because the dough split a little: however, everyone I gave them to said they were great. I will make them again next year.
When this recipe was reposted, I had the urge to try it out. Made 2 days before Christmas. My first attempt with nut rolls & they came out great. I made half of the recipe. I baked them after the 3 hour proof- the only problem I had was they grew together on the trays when baked so they were split on the edge. No filling spilled though. I also used the recommendation from one on the reviews about making a belly button on the ends. I think my kitchen was too warm that day from doing other things. We ate some & froze the rest. The dough was really nice, not dry at all.
Definitely will make again.
I am so glad I found this recipe! My grandfather was Hungarian/Slavic and yet we never had these growing up. In fact, I had never heard of them until I met my Irish husband (he comes from eastern PA). Every year his family sends us one or two because you cannot get them where I live. Now I get to try to make them on my own. I may have to try it later this week. Just because! I have bookmarked the post for next year.
Use raw walnuts instead of conventional walnuts.
It will be mild and gooey compared to roasted walnuts.
Awesome post, Michelle. I’m so glad I stumbled across this recipe. Definitely going to have to make it for Christmas dinner!
Thank you! Enjoy!! :)
Wow! Thank you so much for writing this! My partner just moved from Pittsburgh to Seattle – and we’re planning a Christmas Eve dinner with his favorite foods when the idea of a nut roll came up. Now I have an authentic recipe to use!
Hi Laura, Oh how fun! You’re welcome, I hope you enjoy the nut roll!
This is the 5th or 6th time I’ve made these, maybe even more. My mom grew up with this kind of nut roll and the recipe she gave me was a bit sketchy and limited. This recipe turns out great every time that I’ve made it. In fact, I’m in the middle of rolling out the dough and decided to look up the recipe because I always forget to make the dough rectangular. My rolls seem to be more like ovals. I remembered that I had seen good pictures of The Brown Eyed Bakers rolls before they were filled with the nuts. To my excitement, the nut roll was right on the front page. Happy holidays and happy baking to all who undertake this recipe. I used to give my mom one nut roll for Christmas, then I learned that she won’t share with my dad, so now they each get their own. ;)
Hi Wendy, I’m so thrilled that you’ve been enjoying these for years! And so funny about your mom not sharing, ha! Glad your dad gets his own now :)
You recipe confirms to my Hungarian family’s NE Ohio directions. I used it to make my first rolls. I make 50% excess pecan nut filling due to my preference. My aunts instructions make for rolls that are twice as large. Next time I’ll knock the size down. I’ve printed your recipe as my handwritten instructions are scribbles. Thanks.
You’re welcome Bob! And more filling is never bad! :)
These are called potica in my Slovenian/Italian family. A yearly Christmas tradition. My mom used to make these for us for the holidays and our weddings. Simply the best! Thanks for posting this recipe!
I just spent the day making these nut rolls. I decided I would usevrhis recipe instead of my mom’s because I lived the idea of the sour cream in the dough. It’s my first crack at nut roll.
I followed the directions and the only mistake I made was rolling from the bottom up instead if side to side. Everything was beautiful until I started the baking. Every roll was huge and split on the side, with the nut filling exploding out. When cooled and cut you can’t even see that it is a roll with layers – just looks like lots of nut filling in the middle with an outside crust.
I’m trying the last 2 rolls at a lower temp and longer baking time.
I’d appreciate any feedback on what could have gone wrong. I am at about 2900 feet so I’m thinking altitude could be the culprit. I looked it up but it’s hard to find directions as everything varies.
Well I won’t be giving these as gifts but I think my family can still eat them. I tried!
Hi Sharlene, I’m not sure what you mean by bottom up instead of side to side… maybe you rolled from the short side instead of long side? That could have absolutely played a role, as well as altitude. I’ve never baked at high altitude, but I do have a troubleshooting page that might help: https://www.browneyedbaker.com/high-altitude-baking-tips/. I hope you still enjoy them!
To cut this recipe for Nut roll in half, how much yeast would that be? Original recipe says 3 packets, so should 2 packets work? My Polish grandmother always had these at Christmas and Easter, so delicious, and I am excited to see this recipe!
Hi Kathy, Each packet is 2 1/4 teaspoons, so I would do 3 teaspoons + a heaping 1/4 teaspoon to halve the recipe.
My grandfather used to make nut roll and poppy seed roll (my personal favorite!) every year for Christmas. Since he’s passed away my mom has been buying the rolls from a German bakery each year. Maybe I’ll have to try to make one myself now!
Aww I hope you enjoy these if you give them a shot!
Where, here in Pittsburgh, do you purchase “cakes of yeast”? I also need them for an original pizza dough recipe and I have never purchased them.
I live in NE Ohio and get cake yeast at Giant Eagle. It is near the egg section.
Hi Michele, I always got it at Giant Eagle or Shop n’ Save in the dairy section near the eggs, but I haven’t been able to find it for a couple of years now.
I am excited to give this a try, even though yeast and I don’t usually get along. My mother grew up in a predominantly Hungarian neighborhood (and we are Hungarian). There was a bakery in that neighborhood that would make many delicious things, including Hungarian Nut Roll. As I grew up, we would go to that bakery every December to buy fillings for making Hungarian cookies and a couple nut rolls. It was heavenly. Needless to say, the neighborhood is not what it used to be, the bakery is long gone. I have missed our Hungarian cookies and nut rolls. I MUST try this! Thank you, thank you, thank YOU!
This looks amazing. Can’t wait to make it. Yum!
Nut rolls remind me of any holiday and my Buba whose birthday just happens to be today, even though she is celebrating from heaven.
Her secret to the best nut roll was a bit of maple extract in the filling. Brings out the walnut flavor and makes a world of difference!
Hi Andrea, Happy Birthday to your Buba xo. Thanks for that tip, makes so much sense, will try it next time!
So I want to tell you a funny story about Pittsburgh nut rolls. I was living in Pittsburgh in the 70’s and I had an Italian friend in the area. There were 7 kids in the family. The parents had died and the oldest sister basically was raising all of them. I went over to their house one Christmas and I noticed there was a chest type freezer in the dining room. I asked if there was anything in there and my friend opened it up. In there must have been at least 30 frozen nut rolls. Apparently all the aunts made them for the kids every Christmas and they felt bad about throwing them out (and all of them hated nut rolls) so they just threw them in the freezer chest year after year. I have no idea why they didn’t re-gift them or something, but that was their solution. They offered me some, but truthfully it’s not my favorite either.
Oh my gosh that’s hysterical! My grandma had a deep freezer chest in her basement, but it wasn’t full of nut roll, haha!
It looks just like my Hungarian-Slavic Oma’s Christmas strudel! She also makes a poppyseed one. Unfortunately, her recipe is written in half English and missing key steps and ingredients. I’ve tried to recreate it so many times and have never succeeded.
Awww! I hope you’ll try this one and see how it compares!
Why use unsalted butter and then add salt. What is the difference in the two butters and what happens if you use the salted butter? After losing many a batch, my mom gave me the solution to a way to make sure the yeast is going to work. Water should be as it states on package. 110-115 I use a candy thermometer to make it right. Then add the yeast with a teaspoon of sugar. Let it set in warm area until it foams about 10 min, You know it will work. If you have to add and add more flower, your yeast was not right. Your dough will continue to stay sticky. this method is full proof. DON’T FORGET THE TEASPOON OF SUGAR.
Hi Sylvia, Different brands of butter use different amounts of salt, so by using unsalted butter and adding your own, you know exactly how much is being added to the recipe.
Michelle,
I have made your recipe ever since you posted it several years ago. AMAZING. Due to requests from family and friends, I have to make 3 batches at Christmas.
2 questions. I noticed in this recipe, you add a teaspoon of sugar to the yeast. What change does this make to the nut rolls? Also, I can never get my nut rolls to brown as nicely as yours. I have tried an egg wash but they look golden and a little streaky. Any suggestions to get them more uniformly brown? Merry Christmas!!
Hi Tom, The addition of the teaspoon of sugar helps to give the yeast a little bit of a boost. I don’t brush my rolls with anything before baking, so it’s just the natural browning from the oven. You could try leaving them in a few minutes longer to see if that helps, or try brushing with butter, if you haven’t yet. Merry Christmas to you! :)
Once you roll the filled nut roll on a clean surface, how do you move to the baking sheet? I know you rolls don’t fall apart, but there are some of us who will no doubt be faced with a crumpling roll.
The last recipe I used had me cooking the nut filling and was very wet and liquid-y. I can’t wait to try this one.
Hi Joy, I just picked them up with my hands and gently moved them, had the baking sheets sitting right next to the counter where I was assembled, so didn’t have to move far.
I’m so excited to find this recipe…been a blog follower for years but somehow missed this! My Polish dad from Scranton always orders these from the buttonwood bakery (we don’t live anywhere near scranton) and distributes them with glee, since his have already arrived i think I will surprise him by making these after the holidays, I can’t wait!
thank you
YUM! This nut roll looks just perfect – can’t wait to try it!
This is very close to my families receipt that we make every year. Here are a couple of tips, skip the mixer and mix by hand. The dough gets too tough otherwise. Also, divide the dough into balls and wrap in wax paper and place in refrigerator over night. Roll them out the next day and fill them. This makes working with the dough so much easier. Enjoy!
My wife and I have made this recipe for the last 3 years. Each year the nut rolls split open. I’m wondering if there is a step missing in the dough prep as listed above. We carefully watch the oven temp. We make sure the dough is not too thin. We have even decreased the amount of filling but they still split. Otherwise they are delicious. Can you help
Hi Dennis, I actually worked on this recipe last week and will be posting an update this week. I didn’t change the recipe much, but I held back a bit of the flour, and none of my rolls split oven. This may be the key! I’m wondering if it’s a bit too much flour and it’s making the dough too dry and more prone to cracking/splitting.
I wish I had read the revised recipe before I made three batches last week! ;-)
I’ve been making your recipe for about 5 years now. My 98-year-old Slovak mother’s recipe is nowhere near as good (even she says so). I’ve been making nutroll since I was a little girl and I’m 59. Your recipe is THE BEST nutroll ever, but I have the issue of splitting. I’ve tried everything I could think of – smaller rolls, larger rolls, more filling, less filling, thinner, thicker. Next time, I’ll try less flour. I use dry yeast and proof it. Maybe I have to go for cake yeast.
The recipe is so good, I get bombarded with requests – thus the three batches. This year I made apricot rolls, too, because my mother shouldn’t eat nuts. The apricot rolls didn’t split. Also, we added apricot filling to the edge that gets rolled up first on a couple of nut roll, so there is a little apricot in the middle. Yum!
Soak a cup of white raisins while preparing nuts…add to nut filling. Also, I use honey instead of sugar
I want to know if once I make the dough, is it possible to freeze it after it rises until I get time to roll it out to finish making them?
thank you
Brenda Vacula
rosebudvac@comcast.net
Hi Brenda, I’ve never tried to freeze this dough, so I couldn’t say for sure how well it would work.