Nut Rolls Featured image

Nut Rolls

This is the time of year that we bring out certain recipes. Recipes that we only seem to make once a year. Why is that? Is it tradition? It’s not like we wouldn’t gladly eat these same things throughout the year.

Whatever the reason, I too have recipes that I only seem to bring out around the holidays. Nut rolls are one of them.

My mom loves nut rolls, and usually this is an item she purchases from a vendor at craft shows. One year, she either didn’t go to the craft show, or the vendor wasn’t there (I can’t remember), so she didn’t get any nut rolls. So I decided I would make them. There is yeast in the dough- and I like playing with yeast. There are nuts in the filling- and I like nuts (keep it clean people!). So I adapted this recipe and now every year, around Thanksgiving, you will find me making nut rolls!

Nut Rolls Recipe

Nut Rolls

Top Cupcake
Total Time 2 hrs
Course Dessert
Cuisine Central Europe
Servings 4 Rolls
Calories 256 kcal


  • Small bowl 
  • Medium-sized saucepan
  • Large mixing bowl
  • Baking pans
  • Cooking spray



  • Cup Flour, divided
  • ½ Cup Butter
  • ½ Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Salt
  • 3 Tablespoons Warm water (110-115 degrees)
  • 1 Cup 1 cup milk
  • 1 Packet Active dry yeast


  • 1 pound walnuts
  • 1 Cup Sugar
  • ½ Cup Brown sugar
  • 3 Eggs
  • Cup Butter
  • Cup Milk
  • 1 Tablespoon Vanilla


  • To make the dough: In a small bowl dissolve yeast with warm water. Set aside for 5 minutes. In a medium-sized saucepan, scald milk and remove from heat. Add butter and sugar, stir till butter is melted. In a large mixing bowl, beat eggs and salt. Add in the yeast. Add in 2 1/4 cups flour- but don’t stir yet. Pour in the milk mixture and then stir everything together. This is a very wet dough. Set aside in a warm place for 1 hour to rise (I keep my house cool, so I place the bowl in a bathroom with a heater on).
  • While the dough is resting, in a food processor, place the walnuts and pulse to a fine consistency. Remove from food processor and place into a large mixing bowl. Add in eggs, sugar, brown sugar, and vanilla. Stir till combined.In a small saucepan, scald milk. Remove from heat and add butter- stir until melted.  Once melted, add to walnut mixture and stir until everything is incorporated. Set aside.
  • Preheat oven to 350 degrees. Prep your baking pans. *Note- I use (2) 13 x 9 pans, lined with foil (see picture below), and sprayed them with cooking spray.
  • Once dough has risen, stir in remaining 2 1/2 cups flour. On a flat work surface, dust liberally with flour and dump out your dough. Knead the dough for a few minutes- adding flour if necessary. Separate into 4 equal pieces. Set 3 pieces aside and with the remaining piece, roll out until 1/8 inch thick. Spread on 1/4 th of the walnut mixture- leaving about 1/4 inch all along the edges. Fold the sides in 1/2 inch, then starting with the edge closest to you, fold the dough up. Place the nut roll, seam side down, into the prepared pan, and repeat with the remaining 3 pieces of dough. Brush the tops with 1 beaten egg and 1 teaspoon water. Bake for 50 minutes to 1 hour. Let cool before cutting.
  • Dough mixture- before rising
    Nut Rolls Dough mixture
  • Dough mixture- after rising
    Nut Rolls Dough mixture after rising
  • Starting to fold
    dough folding
  • Prepared pan
    Aluminium pan
  • Rolls with an egg wash- ready for baking
    rolls in pan

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