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Nut Roll

Nut Roll

Nut Roll

Nut Roll
4.5 rating based on 12,345 ratings
4.5/5 (13)
Course: Breads and RollsCuisine: Hungary, Poland, Russia, Slovakia, Serbia, CroatiaDifficulty: Difficult
Servings

20

slices

Delicious home-made sweet yeast bread with a sweet and nutty filling. Traditional in many Eastern European countries.

Ingredients

  • For the dough:
  • 1/2 cup granulated sugar

  • 1/2 cup butter, at room temperature

  • 4 large eggs

  • 1 package yeast (about 2-1/2 teaspoons)

  • 1/4 cup warm water

  • 4 cups all-purpose flour

  • 2 teaspoons salt

  • For the nut filling:
  • 4 cups chopped pecans or walnuts

  • 1/2 cups sugar, half brown, half white

  • 1/2 cup butter, melted

  • 2 large eggs, beaten

Directions

  • Make the dough:
  • Cream sugar and butter together. Add eggs one at a time Dissolve 1 yeast in 1/4 cup warm water and add to creamed mixture. Sift 4 cups flour and 2 tsp. salt together. Add to mixture and mix. Place in greased bowl, cover and refrigerate overnight.
  • Make the filling:
  • The next day, mix all filling ingredients together.
  • Assembly and baking:
  • Divide dough in two. Roll out each half to a 10″ X 14″ rectangle, spread half of the nut filling on, leaving 1/2 gap around the edges. Roll up. Repeat with second dough roll. Seal edges, cover with towel and place in warm spot until dough rises, or for an hour, whichever comes first. Pre-heat oven to 350F. Bake for 45 minutesBrush with melted butter if desired the last fifteen minutes before roll is done.

Notes

  • Kristin, who donated this recipe, says: “My mother made this every year. I can’t remember a year when she didn’t.”
  • In loving memory of Kathy Johnson.
  • Various Eastern European cuisine traditions claim this recipe, including Hungarian (Beigli), Polish (Makowiec), Russian (Roolyet), Slovakian (Orechovnik), Serbian and Croatian (Orahnjača). In some countries it is more traditional to use walnuts, others, pecans. Ocasionally the same term is used to make the same type of bread with poppy seeds.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
If you're not an experienced baker, this was easier to make than it sounds. It looks very impressive and it tastes very good. Perfect with coffee or hot chocolate on a holiday morning.
- A Baker

★★★★★
This recipe was pretty easy to make and my whole family enjoyed the nut roll.
- Heather Hurt in Ohio

★★★★★
very simple, very good!
- A Baker

★★★★★
Fantastic recipe........and easy too. Just like the bakeries make.
- A Baker

★★★★★
Excellent! Just like my Mom used to make every Thanksgiving and Christmas before she passed away. I've been trying to find a recipe to match how she made it for years. This is the closest I came.
- Betty in Bradford, PA

★★★☆☆
These are not the nut rolls I grew up with in Pittsburgh. The dough was difficult to roll out because it was really sticky, but when I rolled the second one on heavily floured cloth, it was easier to maneuver. The finished rolls looked good, but they were not sweet enough and the dough was cake like and not dense as those I remember. I will probably not use this particular recipe again.
- lynne eggers in raleigh, nc

★★★★★
My mom made these every year. Also, she would use cherry pie filling or apricot. They were great. She just passed away and its a tradition we all carry on
- ashley in scottsdale az

★★★★★
This is the one that I make it's the some that my Grandma used to make. But instead of putting the butter on top she drizzled a white glaze on it! It realy topped it off! I can't waite to get started to make this years Nut Roll!
- Cynthia Schwing in Moundsville,Wv. 

★★★★★
This was easy and delicious. I made this for the first time at Easter and everyone loved it. I found it much easier to roll out than the receipe I'd been using.
- A Baker

★★★★★
 this is a recipe that has been in my faily for yrs. i lost it after my grandmother past away she would always say when we would make it together the whole key to makeing it rise and back right is to watch ur yeast while it is rising when it has doubled in size it is ready to be backed soon and try not to over handle the yeast as while the oil from your hands could make it fall and she would cover the whole thing with flour after you have made it into the roll right before you put it in the oven. i hope this will help you
- ana in sota, fl

★★★★★
It is just what I use to get at my Grandmas house. Delicious thank you
-  Jacalyn Hayes in pa.

★★☆☆☆
Did not rise well, tops split open
- A Baker

★★★★★
This recipe has replaced whatever recipe my Hungarian grandmother used to make nutroll! It is that good! Easy enough for this fumble-fingered guy to bake. I make a whole bunch of these and give them out to family and friends. The only addition I make, is I mix in a little powdered sugar with the butter that I brush on in the last few minutes. Great recipe, and now family and friends ask for it every year!
- Aaron in Wooster, OH
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