Nut Rolls

Nut rolls are these amazing dessert breads made of a buttery dough with a sweet walnut mixture.  Traditionally, my Slovak/Hungarian family makes them for Easter and Christmas, but if you ask me, they’re good anytime. 🙂

My recipe makes 8 nut rolls.  8??!?  Well, trust me when I tell you that one will be gone in the first 24 hours (thanks to the hubby), and the remainder make great family/neighbor gifts and/or they freeze really well.

My dear great Aunt Emma gave me the recipe for the dough (hand written!), and I made my own filling.  I think you’ll like them!

First, make your filling.  If you do this now, it will save you time (and frustration) later.  Costco members will be happy to know that walnuts are sold in a 3 lb bag. 🙂  Take your ground walnuts add everything else listed – stir well to combine.  I added a teaspoon or so of cinnamon and some maple extract just to make it super yummy.

Take your yeast, warmed milk and 1/4 cup of sugar and mix them in a measuring cup.  Set it aside for 5-7 minutes, and let it get foamy.  Mix the remainder of the ingredients in your mixer bowl and dump the yeast mixture on top.  Mix it until a soft dough is formed, 2 to 3 minutes.

Divide the dough into 8 parts (after weighing the dough, my pieces were about 12 oz in weight).  On a floured surface, roll each piece (one at a time) into a rough 9×14″ rectangle, leaving the long side in front of you.

Scoop out a good amount of filling and begin to spread it on the rolled-out dough.  Spread it thin, to about 1 inch of each edge.

There is a variation of this roll where it is filled with a sweet poppyseed filling.  The filling can be made from scratch, but the Solo brand canned (or jarred) version works just fine.

Starting with the long edge closest to you, roll up the nut roll.  Turn under the ends and pinch the seams to seal.

Place the finished roll on a tray lined with parchment, and move on to the next roll.  I fit three rolls on two sheets, the last sheet having only two rolls.

Let the trays rise for 3 hours.  It is important that you let them rest/rise long enough, as it will prevent them from splitting (learned this one the hard way).

Preheat the oven to 350º, and bake each tray separately for 25-30 minutes.  The tops should be slightly browned.  Cool completely before slicing.

I mentioned before that they freeze really well.  Just wrap them in plastic wrap first, then in foil.  Thaw at room temperature.

Nut Rolls

Jaymie

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Prep Time 4 hrs

Cook Time 25 mins

Total Time 4 hrs 25 mins

Servings 8 rolls

Ingredients

  

• For the filling:
• 3 lbs ground walnuts
• 3 cups granulated sugar
• 3/4 cup unsalted butter melted and cooled
• 3/4 cup evaporated milk
• 1/2 cup whole or 2% milk I wouldn't use skim
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• generous pinch of salt
• For the dough:
• 2 1/2 cups warm milk 110 degrees
• 1/4 cup granulated sugar
• 6 3/4 tsp instant yeast or 3 envelopes of yeast
• 10 cups flour
• 1/4 cup sugar
• 2 teaspoons salt
• 4 eggs
• 1/2 lb butter 2 sticks, melted and cooled

Instructions

 

• For the filling:
• Combine all ingredients and mix until combined well. Set aside.
• For the dough:
• Mix first 3 ingredients in a measuring cup and let sit for 5-7 minutes (it will get foamy).
• Put the eggs, sugar, salt, and melted butter in the bowl of your mixer, adding the yeast mixture when it is ready.
• Mix on medium speed (using the paddle) for 2 to 3 minutes, just until those ingredients are well mixed.
• Change to your dough hook, turn the mixer on a low setting and slowly add the flour. Mix until the dough does not stick to the sides of the bowl. It will be soft, but not sticky.
• Divide the dough into 8 equal parts. Using a rolling pin, roll into a a rough rectangle, 9x14 inches. Leave one of the long sides closest to you.
• Spread a good scoop of the nut filling on the rectangle and spread the filling to about an inch from the edge.
• Starting with the side closest to you, roll up the nut roll tight. Turn the edges in and pinch the entire seam shut.
• Place rolls on parchment-lined baking sheet. Allow rise of 3 hours.
• Preheat the oven to 350. Bake each pan individually for 25 to 30 minutes, or until the tops are a light golden brown. Cool completely before slicing.