Walnut nut rolls, a traditional dessert in many cultures, are a delightful combination of sweet, nutty flavors and a soft, tender texture. Whether you're a seasoned baker or a novice cook, finding the perfect recipe for walnut nut rolls can be a rewarding experience. With countless variations available, this article aims to guide you through the many options and help you create the most delicious walnut nut rolls that will impress your family and friends. From classic recipes passed down through generations to modern twists with unexpected ingredients, discover the secrets to crafting the perfect walnut nut rolls that will leave everyone wanting more.
Here are our top 9 tried and tested recipes!
NUT ROLLS
This is a combination of two or three old recipes.
Provided by Karren L. Kukral
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 35
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
- To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
- Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
- Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g
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!
Provided by Michelle
Categories Dessert
Time 6h
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 633 kcal, Carbohydrate 220 g, Protein 36 g, Fat 92 g, SaturatedFat 59 g, Cholesterol 303 mg, Sodium 289 mg, Fiber 17 g, Sugar 110 g, ServingSize 1 serving
HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
WALNUT NUT ROLLS (NUT ROLL)
My mom got the recipe for these from my great aunt Grethel. She always makes them for Christmas and New Year's breakfast but they are good all year round.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h30m
Yield 3-4 12 inch rolls
Number Of Ingredients 17
Steps:
- Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
- Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
- Divide dough into 3-4 parts, cover and let rise while preparing filling.
- Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
- Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
- Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
- Once cool, top with icing, if desired.
- Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.
JOANNA'S NUT ROLL
Homemade nut roll and poppy seed roll that is sweet and moist. These recipes have been passed down from my grandmothers to my mother who combined three into one recipe.
Provided by Sheila
Categories Bread Yeast Bread Recipes
Time 5h50m
Yield 60
Number Of Ingredients 24
Steps:
- Heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. Mash the cake yeast with the warm water in a bowl, and set aside.
- In a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. In a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. Beat in 2 eggs and 1 teaspoon of vanilla extract. After milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. Beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. Dough will be very soft.
- Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 8 minutes. Place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. Cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
- Punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. Cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
- While dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. Place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. Mix in milk, a little at a time, to make a workable mixture.
- Beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. Spread 1/6 of the nut mixture onto each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. Place filled rolls on the prepared baking sheet, seam sides down.
- Beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. If desired, allow to rise 30 more minutes (for more puffy rolls). Poke holes in the rolls every 4 inches.
- Bake in the preheated oven until golden brown, 50 to 65 minutes. A toothpick inserted into the center of a roll will come out clean. Brush rolls with melted butter after removing from oven; allow to cool on racks.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 25 g, Cholesterol 20.6 mg, Fat 24.8 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 72.7 mg, Sugar 11.6 g
WALNUT PASTRY ROLLS
These are really tasty served warm with a little bit of butter spread on top, and they reheat well. The rolls are great plain or frosted for some extra sweetness. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 4 rolls (15 slices each).
Number Of Ingredients 12
Steps:
- In a small saucepan, cook and stir 1-1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate filling at least 2 hours. , For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15x11-in. rectangle. Spread walnut filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Brush 2 tablespoons milk over tops and sides of rolls. Bake 20-25 minutes or until golden brown. Cool on wire racks., Combine confectioners' sugar and enough remaining milk to achieve desired consistency; drizzle over warm rolls.
Nutrition Facts : Calories 162 calories, Fat 10g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
NUT ROLL AND POPPY SEED ROLL
Steps:
- Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.
- Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.
- Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
- Mix all ingredients together.
WALNUT ROLLS
Make and share this Walnut Rolls recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Mix nuts, cinnamon, cloves, and 1/4 cup sugar and set aside.
- Brush 3 sheets of phyllo with butter and stack on top of each other. Sprinkle evenly with thin layer of nut mixture. Repeat with 3 more sheets and another layer of nuts. Roll up like a cinnamon roll. Brush top of roll with butter.
- Repeat to make 2 more rolls.
- Cut each roll in 1" slices. Place slices next to each other in baking pans.
- Bake 30 minutes, until pastry is brown.
- Meanwhile, make glaze. Combine 2 cups water, 1 1/2 cups sugar and piece of lemon in pot and simmer about 10 minutes.
- Pour warm syrup over cookies as soon as they come out of the oven.
Nutrition Facts : Calories 148.4, Fat 11.2, SaturatedFat 5.2, Cholesterol 20.3, Sodium 36, Carbohydrate 11.7, Fiber 0.5, Sugar 7.4, Protein 1.3
WALNUT ROLL PASTRY
Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry is so delicious. The dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled through the dough. This pastry pulls ingredients from Jewish and Slovak recipes for yeasted cake rolls, a pastry format that is popular throughout Central Europe and wonderful for slicing different serving sizes and keeping soft and fresh.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Dough Mixing and First Rise
- Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
- Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
- In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
- Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
- Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
- FIlling Prep
- While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
- Melt the butter in a glass bowl on low power in the microwave.
- Pastry Shaping
- Prep a baking sheet with parchment paper.
- When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
- Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
- Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
- Spread all the nut mixture on the butter as evenly as possible.
- Roll the dough toward the bare strip and rest it briefly on the seam.
- Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
- Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
- Baking
- Preheat your oven to 350°F for about 15 minutes.
- Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
- Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
- Let the walnut roll cool on a rack at least 20 minutes before serving.
Tips:
- Choose fresh walnuts. Fresh walnuts have a sweeter and more flavorful taste than older walnuts. Look for walnuts that are plump and free of cracks or blemishes.
- Toast the walnuts before using them. Toasting the walnuts brings out their flavor and makes them more fragrant. To toast the walnuts, spread them out on a baking sheet and bake them in a preheated 350 degree Fahrenheit oven for 5-7 minutes, or until they are golden brown and fragrant.
- Use a variety of fillings. Nut rolls can be filled with a variety of fillings, such as chocolate, cinnamon sugar, or fruit preserves. Get creative and experiment with different fillings to find your favorite.
- Don't overmix the dough. Overmixing the dough will make the nut rolls tough. Mix the dough just until it comes together and then stop. Also, make sure you knead the dough for enough time. This will help the gluten in the dough develop. If you don’t knead the dough long enough then your nut rolls will be dense and chewy.
- Let the nut rolls rise in a warm place. This will help them rise quickly and evenly. You can place the nut rolls in a warm oven (turned off) or in a sunny spot.
- Bake the nut rolls until they are golden brown. This will ensure that they are cooked through and have a slightly crispy crust.
- Let the nut rolls cool before serving. This will help them set and make them easier to slice.
Conclusion:
Nut rolls are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for any occasion, from holiday gatherings to birthday parties. With a little planning and effort, you can easily make nut rolls at home. Just be sure to follow the tips above to ensure that your nut rolls turn out perfect.
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