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.
Made it many times and it always turns out fine. I have shared it many times and they appreciate how easy it is.
Which oven rack is the best to bake these nut roll?
I made these last year. They were amazing. I want to cut the size of the rolls in half, to give as gifts. Will that affect the baking time?
Not at all, same time, enjoy!
Can you use premade dough for this recipe?
I’ve never used pre-made dough; I’m not sure what type of dough you would use, since it’s a pretty specialty yeasted soft dough.
forgot to give my rating (five stars)
This is the recipe makes nut roll just like the kind I had growing up – I never got a copy of my mom’s recipe before she passed away but I think this is exactly how she made hers. And she learned from my German/Austrian Aunt who learned from her mother.
It is an excellent recipe and I’ve used it for 3 years now and I get very good results with it.
One comment is, if you are just making enough for your household and don’t plan to give as gifts or need enough for a large gathering, then I recommend making 1/2 the recipe.
I am trying for the firat time to make my aunts nut roll recipe but, as usual, these old recipes leave out details. My current hurdle is how thin to roll the dough. Any help would be appreciated!!!
About how many individual cookies would this equal when you slice?
We used to leave the roll whole and let people cut whatever size they wanted from it. They are generally pretty soft and not like cookies, more like a danish.
Hi Michelle, how long do you let the dough rise after mixing/kneeding? Above your Ingredients section, it says 4 hours 20 mins, so just curious.
Thank You,
John
I hope I can find this again. My cell is acting up. My Mom passed on her Birthday Nov 14, 2014. She would have been 80. She made this every Xmas. My Hubby, Kids and I had to move from PA to TX and Xmas has not felt the same without her nut roll. I want to try to make it. I need to practice a few times before Xmas. Please send me this recipe just in case my cell dies. Thank you! You will give me a wonderful Xmas.
Can you use instant yeast in this recipe. Sorry if this has been previously asked,
Delicious! I cut the recipe down to 1/3, and made 2 rolls. Added the flour slowly, and had no problem with my dough. I added some cinnamon, nutmeg, and allspice to the filling. I made slashed on top of the rolls to let steam escape, and brushed with an egg wash. They were done by just over 20 minutes. Beautifully browned, and no filling leakage. Just ate a warm piece, and both the dough and the filling are just perfect.
I followed the directions exactly and they all split. They are delicious.
I love this recipe and it’s the only one I ever use!! My only question is have you tried any other filling? The dough is so easy to work with that I was wondering if you ever tried fruit like apple cinnamon or strawberry or cream cheese fillings?
Hi Paula, I’m so thrilled that you enjoy this recipe! I’ve never done another filling; if you try one, let me know how it works out!
The first time I made the nut rolls they were absolutely five star. And the reason I’m writing this is that the second and third time I made them I don’t know what I did wrong but the dough came out very dry. I tried to use and I think I did use all the same ingredients so if you can give me any guidance as to what I did wrong the second and third time I would truly appreciate it. I know there are a lot of unanswered questions as to what I did but I followed the recipe very closely and I used a dough hook to need the dough. Thanks in advance for any help you can give me I really really like your recipes. Ps… Michelle, I know this is on me.
Hi Denny, Ahh that’s so frustrating! If you used all of the same ingredients and didn’t alter the recipe at all, I’m wondering if the weather was a bit different the second and third time? When I make bread, I often find that I need to use much less flour during the winter when the weather is cooler and drier than in the summer when it’s warmer and more humid. I would maybe just pay close attention to the dough when you’re mixing and only add as much as you really need. I hope that helps!!
Thanks you Soooo much!
I tried making it again because a year ago when I tried making it I had problems slicing the logs without it cracking and falling apart and my granddaughter and son-in-law really enjoyed it. This time everything worked out well but I found after 25 minutes interiorly it still seemed a little soggy or not quite baked. So I sliced it and put the slices back on the tray and baked them for another 15 minutes on each side. Any ideas where I may have gone wrong.
I am making these for the third time since Christmas (halved the recipe each time) and they are delicious and just as I remember the way my mom’s nut rolls tasted. As I recall, the one ingredient that was key was the evaporated milk used in the filling which seems to give it a creamy texture that most recipes don’t call for. Many thanks for sharing this recipe and I hope readers looking for a great recipe will try this as the dough is easy to work with and the filling delicious. For the longest time I tried to reclaim memories from long ago to bake nut rolls like my mom’s and this recipe is as close as it comes since she baked from memory.
I do a lot of baking, and this is the best nut roll recipe I have ever used. My family and friends are wild about them! The dough is perfect every time and rolls out very smoothly. I have used this dough with poppyseed, apricot and lekvar filling also. I make my own apricot filling which is so easy and better tasting than jarred filling. I know that the dough can be refrigerated overnight, but am curious if the dough can be frozen before rising. and if so, should the dough be divided into 8 sections first. I will be using active dry yeast.
I thought my Ukraine Grandmother made the best nut roll in Pittsburgh, however, I was mistaken. Michelle’s recipe is the best ever!
Grandma”s dough could sometimes be a little tough, and a lot of filling ran out. This recipe was perfect in all ways.
It made my family and I so happy to have a taste of home and remember my grandmother.
I have made these since the recipe was initially posted several years ago. Since then, I have probably made 30 batches and after every batch, someone tells me it is the best nut roll they have ever tasted. Here are some things I have found which have helped over the years.
– Invest in a food scale. Weigh the dough and filling and divide accordingly to be precise.
– For the filling, combine the milk, evaporated milk, butter and vanilla and then add the sugar. Whisk it all together before adding the nuts. The sugar seems to dissolve better and avoids some grittiness.
– Add a pinch of fresh nutmeg, cinnamon and allspice to the filling to give it a little boost.
– This year, I made a cream cheese roll as part of the batch. I whipped 8 oz room temperature cream cheese, 1 tsp vanilla and 1/2 cup of sugar. It was a huge hit. I divided the nut filling by 7 instead of 8 to
make 7 nut rolls and 1 cream cheese roll. As a result, I had more nut rolls split, even after scoring the tops of the rolls. They still came out amazing and were very moist.
Could I freeze leftover nut mixture from my nut rolls
I think that would work!
Thank you for this recipe. I searched and compared recipes for awhile for nut roll and finally settled on yours and I’m glad that I did. It’s really moist and delicious!
I’m an experienced baker but had never made anything with yeast before., so I really appreciated the detailed instructions!
Some of the reviews talked about the rolls splitting so I did try to put slits in each roll and also made sure that the dough was not too dry. But they still did split a bit on one side. I will try to address this next time and hopefully will get it right. Also when I make them next time I think I will try an egg wash to make the top a little browner.
Thanks again for this recipe!
In researching many recipes for nut roll I came across a suggestion to wrap the unrisen roll in parchment paper, leaving approx 3/4 inch room for rising…bake with parchment on..I am going to try this , hope it works
Here’s a remedy to prevent the rolls from splitting open.
I was having a problem with the rolls always spliting open during baking and I spoke to a friend who is a baker to ask for suggestions. He told me to use a paring knife to pierce each roll several times on both sides before baking. Just push the knife straight in about an inch or so, 4 or 5 times on the sides of each roll. This will help let the steam out if it builds up enough to split the rolls. I tried this and it worked, so I wanted to pass along the tip in case anyone else wants to try it.
I understand that adding too much flour might be the cause of the splitting, but if you are not sure you have the dough mix exactly right, this can help.
This is the second time making your recipe for nut rolls and they were just as perfect both times. The filling is scrumptious, the milk in the filling exactly what I was looking for as that is one ingredient I remember my mom used and her rolls were perfection. As baking more of a science than savory preparations, the dough was amazing to work with, easy to roll up with the filling and tender when baked, 25 minutes the perfect bake time for me. It’s always interesting to read reviews and how results vary. In my opinion this was the perfect recipe if one gets the dough texture correct and the amount of prepared filling was exact when divided to fill the nut rolls and an enhancement to the dough. I know it was a great comfort food for family and neighbors and the treats we received were delicious. I plan to make these with my granddaughter as her junior year in college will be remote and we can have some time together. Lastly, I made a second half recipe and used canned apricot filling (Solo™). While very good a bit too moist and wonder if something could be added to “tighten” filling a bit as dough was a little too moist after baking while appeared baked. Again, many thanks for a great recipe.
I made these today. I split recipe in half. I make bread all the time so used to handling dough.This felt good and rolled out so nice. Today had rain and high humidity. After 3 hours rising they had split on top. When I cooked them it split and spread a lot. Then I also cooked little longer because they were not brown on top. After all this, We tried it. Dough like bread flavor and cunchy. It did not have doughy texture like we are used to. I wonder if I had too much flour and think rise time too long. What do you think.
First of all READ the entire recipe before you start! Cut in half or quarters. Next I found that too much filling did not roll well or cook well. I put in half the require amount, those loafs were better. Take was good, think I need a better yeast mone never bubbled. Overall good.
I made this recipe last year for Christmas Eve dinner, my grandmother always made Makowiec, but I am not a fan of poppy seed roll. I made 1/3 of the recipe to try it out, we liked the walnut filling but then I tried it with pecans and everyone went crazy! 3 batches of dough are in the fridge for forming and baking tomorrow for gifts for our friends and neighbours, and of course one for us!
I just stopped back to look at the recipe I’m glad I did. I copied this recipe in 2014 and have been making every Christmas since instead of kolachky. This is so much easier. Back in 2014 the water for the dough was 1/4 cup I see it increased to 1/2 cup. Love this recipe will now increase water to 1/2 and also put slashes on top of rolls. I will usually have several that also explode but obviously does not affect taste. I wonder if people added something to the poppy seed filling to make it a little thicker if it wouldn’t get so runny maybe a little cornstarch?
If baking one tray at a time, won’t the remaining 6 rolls raise too much before they are baked?
Hi Rosemary, I haven’t had an issue!
I’m a ‘Pittsburgh girl’ and sadly lost most of my grandmothers recipes. Your site is where I’ve found so many similar ones, it certainly must be a ‘Pittsburgh’ thing, although I would’ve never guessed initially and only came to the conclusion after scouring the internet for some nostalgia. This recipe is incredibly delicious and very simple to put together. I was dreaming of my grandmothers biscotti recipe which used butternut flavoring, and I found it here as well! Thank you so much for making my childhood recipes all come true again!!❤️❤️
Aww this made me so happy to read!! I love that someone else’s grandma used the butternut flavoring in their biscotti!! xo