I too am from the Pittsburgh area and my mother was Croatian and a dairy farmer; her baked goods were legendary in our family and now that job is mine. Where is a good place to put the dough to rise for your kolache recipe. Nut rolls remind me of any holiday and my Buba whose birthday just happens to be today, even though she is celebrating from heaven. They are a tradition. Can you use instant yeast in this recipe. I was so hungry for a Pa Nut Roll, but shipment would not be feasible. Michelle, But I agree, need to find a recipe for the poppy filling! Sorry to be late to the party. Is there anyway to make just 2 rolls? Then I also cooked little longer because they were not brown on top. Do you think I could get away with suing 2% milk instead of whole? The taste and texture is a great upgrade. This looks (and the recipe reflects the flavors of) my Babcia (Grandmothers) nut rolland it was always thought of as a Polish thing at Christmas. Preheat oven to 400 degrees. ive somehow never made nutrolls before somehowmy dad always orders them from the Buttonwood Bakery in either WilkesBarre or Scranton, but this year I tried your recipe and I am always going to make them from now on. It came out amazing! I remembered that I had seen good pictures of The Brown Eyed Bakers rolls before they were filled with the nuts. I love these nut rolls! I never found anything close to it and my foster mother (long since deceased) didnt have a traditional recipe. BTW your recipe was GREAT! Roll out each ball on a lightly floured board to a rectangle. Im truly misty eyed. Any ideas where I may have gone wrong. Thank You. Thank you for this recipe! Roll ropes in sugar - cinnamon with 1/2 teaspoon apricot preserves. Thats it. 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. I did wait for the 3 hours. I love when you have recipes that come from your grandmother, mom or in this recipe your moms friend. Enjoy the rolls! I tried! I divided the nut filling by 7 instead of 8 to This is excellent! Now that I have a proof phase in my oven I can make pizza dough other things from scratch. Simply the best! My only issue is they are too wide/flat. My grandmothers recipe does not call for sour cream but Ill try it that way, also my grandmother always used brown sugar in the filling, not white. I cant wait till I pick up my daughter tonight and we get to try and make my mothers famous kalochi/nut roll/awesome stuff, whatever you wish to call it, lol After all, a rose by any other name.. You could try starting with a rectangle that is narrower, and then perhaps freezing the logs for a bit before baking to help reduce any spreading. Weigh the dough and filling and divide accordingly to be precise. I found this recipe two years ago and made it for Christmas for my grown children and grandchildren. Once frozen how long is their shelf life? These nut rolls sounds wonderful and I love the promise of a moist filling. I am of Croatian decent. Our kolaches always split on the sides. were neighbors in this area of the state. Im so sorry you lost your mom, but I hope these nut roll bring back some wonderful memories :). I was actually looking for recipes for yeast conversion and saw yours is the same as what I had figured out. I halved the recipe and made two walnut, one poppy seed apple and one apricot roll. Butter and flour a 10x5x3-inch loaf pan. My other question is this about how much filling do you usually add to each roll? Can you tell me the measurements for half of this recipe? What is the difference in the two butters and what happens if you use the salted butter? do i just put the plastic wrap on the cookie sheets to make the rolls to raise. We call them kolache as well (my surprise when I asked for a kolache in a Czech bakery in TX and discovered that they called the fruit-filled cookies and large pigs-in-a-blanket kolaches). I always make Poppy Seed Roll for Ukrainian Christmas, but I am not really a fan, this year I decided to make this nut roll instead. Quick question! To cut this recipe for Nut roll in half, how much yeast would that be? Do you brush the tops of the rolls with anything (before baking). Lorraine. Simply spectacular.. got so many compliments.. reminiscent of my moms baking.. thanks for sharing.. Cut recipe in half and made 3 rolls instead of 4. Im happy to say my search is over! One more important note I did NOT do a 3 hour rise my yeast wouldve blown out! It made my family and I so happy to have a taste of home and remember my grandmother. Due to requests from family and friends, I have to make 3 batches at Christmas. I also wrap the rolls in parchment paper before I bake them, that helps to hold them together and helps stop cracking during baking. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. That would save a lot of time when Im ready to make the filling and make the rolls. I only made half the recipe, but had no rolls that burst. If so do I thaw before baking ? 1/2 cup sugar I never found one person who did not like nut roll. Sift together the flour, baking powder, baking soda and salt and set aside. APRICOT ROLL 1/2 lb. I highly recommend them for any holiday or just for fun. My Polish grandmother always made nut-roll during the holidays. I cant believe that when you got back from taking a break from the kitchen you take on such a task as a 6 hour project!! This year I thought I had the dough perfect- it felt just perfect!- and yet they split yet again. I am always interested in other versions. Hi Denny, Ahh thats so frustrating! We have five generations of potica bakers in the family. (typo in the last paragraph above): It should say I used 5 1/2 cups (not 5 1/5), yes I made this and we loved it, was so afraid it would not turn out or stick to the counter, after I got the nuts on rolled up beautifully, printed and keeping recipe, made 4 nut rolls,and we loved them. 1/4 cup ground almonds Best recipe all around, no doubt about it! This always has been the fun part of making these rolls. called for on the package of yeast, once it gets to 110-115 I ADD A TEASPOON OF SUGER AND THE DRY YEAST. I will definitely be trying out this recipe since Im always looking for ways to make improvements to recipes that I know and love. I wish I had a time machine so I could write down every step from shopping for supplies, to prepping the fillings and doughs, to the wonderful fragrance of the freshly baked rolls, to taking the first sweet and tangy bite. Turn in ends so they won't burn. We had strudel every Christmas. (OK, have to tell this story. Pat, I divide my nut mixture equally into two bowls. Here are a couple of tips, skip the mixer and mix by hand. Add sugar, lemon juice, and just enough water to barely cover the fruit. Hi Shannon, We usually just take them out of the freezer and put them in the refrigerator. I have always used the cake yeast in the past but you just cannot buy it anymore. What do you use to bake your rolls? I will usually have several that also explode but obviously does not affect taste. Six years ago: Chocolate Bourbon Balls. Thanks in advance for any help you can give me I really really like your recipes. In 3 hours the yeast will have overworked. I wish I had read the revised recipe before I made three batches last week! i just re-read the recipe and see where it rises. or are you in a proof stage? My mom grew up in a Slovak home too, so we have always had nut and poppyseed and apricot rolls. Please respond before I venture into this again. 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). So we always have them kinda horseshoe shaped (not quite the wreathe shape you mention.). I doubt I can make it myself, so looks like Ill be begging my wife to see if she can create this. I copied this recipe in 2014 and have been making every Christmas since instead of kolachky. Thank you so much for making my childhood recipes all come true again! I have been baking these for the last 4 years and the flavor is outstanding. Ive been making your recipe for about 5 years now. If the recipe calls for 1/2 cup water, I use a candy thermometer to get the right temp. do you bake on parchment paper on a cookie sheet? vanilla1 tsp. I used to give these as gifts at Christmas. 1/3 cup boiling water, add to ground poppy seeds to soften while you prepare dough Bake 350 degrees F, about 10 minutes on greased baking sheet. So, Im hoping it all goes well. Take one of the disks of dough from the refrigerator and lightly flour both , Web Repeat with all eight pieces of dough. Cant wait to give this recipe a try! I made these last year. Every year, we have a huge nut-roll-making party in December. Or maybe more. Mix with hands. Cut in butter with a pastry blender or fork until the mixture resembles coarse meal. Then add 1 teaspoon butter, stirring often and cook until it boils. I would like to give a few smaller ones to a few of my neighbors (I think thats a nicer presentation than cutting the larger ones into pieces). Also, 20 min wasnt enough time to bake, they looked raw inside. Bake on middle rack until golden brown approximately 10-20 minutes. Any help that you can provide would be greatly appreciated. Add sour cream, milk, flour, yeast, and salt. The dough is perfect every time and rolls out very smoothly. You cant go wrong with nut roll, whatever you call it! Thank you for the hands-down best nut roll ever (and easiest to make!). The recipe is so good, I get bombarded with requests thus the three batches. My grandparents (Czech/Slovak) in very south eastern Ohio, called these nut roll if they had nut, prune, apricot, or raisin filling, they were still nut roll. My Polish Grandmother (other side of thef amily) always called them kolachke.. I made these rolls for her and she said they were better than her mothers and the best she ever had. A very different dough that has no yeast or sour cream in it. LINDA Id love your recipe for the cottage cheese filling.also looking for the poppyseed filling ingredients if anyone has it (please email me at: And soaked about a cup of golden raisins in whiskey and dotted the nut mixture with them before rolling up the dough. Made the 8 but didnt brown on the bottom plus the sides blew out with filling what can I do?? I also give them as gifts. It had been almost a decade since I had eaten any. I noticed in this recipe, you add a teaspoon of sugar to the yeast. Definitely will make again. We are all Slovaks from both sides and my mom made them every Christmas until she passed away in 2009 at 88. A few questions. A fond memory from the 50s for me! I like the nut roll to be moist and lots of filling, cant wait to make this! Jackie, Im with you! Roll each ball into a 9 inch circle. Allow them to cool, then wrap tightly in plastic wrap, then in foil. Before my dough completely pulls away from my mixing bowl, I take it out and knead additional flour into it just until its no longer sticky but soft and elastic. I bake it at 350F for 25 minutes. My Mom passed on her Birthday Nov 14, 2014. Then again after I cut them all up for an hour. Absolutely delicious recipe with easy to follow directions. Ive left a comment for these twice, but never reviews They are Delicious! :) I do bake these on parchment paper, and yes, freeze with plastic wrap and foil. Could it be too many nuts or a filling that was too wet. Thanks for sharing. I hope youll try this one and see how it compares! We ate some & froze the rest. They have passed away. butter (2 sticks) 1/3 c. sugar 1 c. milk 2 pkg. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Maybe I have to go for cake yeast. Its really moist and delicious! Thanks for posting this excellent recipe! Me and my brother loved it, but the last time I made it the filling went everywhere. Cover the bowl and let the dough rise for 30 minutes (at about 85F/30C, away from drafts). Beat thoroughly until dough does not stick to hands. Ive never forgotten this special treat! I cant wait to bake them! Good luck! You could try leaving them in a few minutes longer to see if that helps, or try brushing with butter, if you havent yet. The filling has egg whites in it and no butter I keep trying to remember how it was done but I always think that butter was in the recipe. My mom also used to put raisins . Also do you need to prick rolls with fork prior to baking? Im slightly allergic to walnuts, and always pay for it when I eat my mothers nut roll. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. Hi, Michele I made your recipe last year and the rolls were perfect! Add cream cheese and continue to cut into shortening/flour mixture. Remove to the counter and allow to cool before storing in a cool, dry, dark place. I am thinking fabulous!? Ive been using this recipe for 4 years and it has become a staple for the holidays. Roll up and place diagonally across a greased cookie sheet. the dough just before baking. I actually have entered 2 of the current contests - Heirloom Recipes and Homemade Gifts. So excited to see these and have directions! Thank you, thank you, thank YOU! Thank you, youre a really great cook as Ive tried several different recipes of yours and they all turn out great! She also makes a poppyseed one. with granulated sugar. This allows steam to escape and keeps the filling from bursting out during baking. $(obj).find('span').text(response); I have used this recipe for the last several years! Thanks for the awesome recipe! I have bookmarked the post for next year. Thanks. I was thinking of sending you the recipe; so what a wonderful surprise to see on my email that you made some! Crazythese look amazing! Taste delicious but sure doesnt look pretty. I make 50-12 legs every year for the Xmas holdays. Then add the yeast with a teaspoon of sugar. My first few rolls, I rolled the dough to thin and ended up patching the thins spots. Id love to see you succeed at this. Will make these soon and come back with review. Hi Russ, One pan at a time (with 2 nut rolls on each) just the way the old recipe is written it, so I still follow it! Done! I do have one question for you. No wonder they tasted awful. Provided by Bob. I found your website while searching for nut roll recipe my grandmother always made with the poppy seed roll she has since passed and wanted to give it a try after finding an online recipe calculator I made 4 instead of 8 took some to my mothers and was surprised when she said they were better than her moms really made me feel good being 56 male and never baked before and not much of a cook either now Im always looking at your recipes an ready to make something new Thanks for all your hard work here. 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. The filling is to die for and I dont even like nuts. If you cant find cake yeastcan you substitute with dry yeast and do you know how much? This is very close, in fact, it looks like the Nut Roll Recipe for the dough. url = '/react.php?id='+id+'&value='+value; But, Ive made 12 of these nut rolls and no matter what I do the filling comes out the sides. Roll out into a 12 x 18" rectangle. Allow to rise for 1 to 1-1/2 hours, covered with greased plastic, until light and slightly puffed. Could u please put the recipe for half this way it will be perfect for me not good at doing it myself thank you so much. Im looking to Make these this holiday season and would like any feedback you can provide thank you. My mom grew up with this kind of nut roll and the recipe she gave me was a bit sketchy and limited. Filling: , Web Thursday, October 20, 2022. Your dough will continue to stay sticky. Once you roll the filled nut roll on a clean surface, how do you move to the baking sheet? Cut in butter with a pastry blender or fork until the mixture resembles coarse meal. Cover and let rest for 5 minutes. It shouldnt be sticky, but should still be quite soft and supple. I enjoy imagining her doing the things you post about Joseph a year from now.)? Nut filling enough for 2 rolls: 3 c ground walnuts, 1 c sugar, small amount of milk to make it spreadable. I need to practice a few times before Xmas. Thank you for this recipe! Our recipe also uses 10 cups of flour (about=like you said, flour amounts vary) and I get 7-10 loaves every year from the same recipe. Also, itd be very helpful if you could include in the recipe how much filling goes into each roll since its really hard to accurately divide a wet mass into 8ths. While I have found and subscribed to your channel, I cant seem to find a video for nut roll. It just isnt Christmas until my Dad and I are in the kitchen making nut rolls! My great grandma is from Poland and would make this every Christmas. This is my 2nd year making nut rolls, and I prefer this recipe a lot over last years. This recipe will be the one I use from now on. Oh, my, gosh. Every single time my rolls split open when baking. This year I intend to learn to make nut rolls and Im starting with your recipe. p.s. Even our local bakeries used dry yeast. If I wanted to roll these from the short side, would i still bake for 20 mins? Recipe from my Grammy who lived in Hungarian neighborhood in Bethlehem PA after they escaped Hungary in 1956. Hi Michele, I always got it at Giant Eagle or Shop n Save in the dairy section near the eggs, but I havent been able to find it for a couple of years now. Stir in the apricots. Ive never had a nut roll! Hi Liz, Just divide all of the measurements by 4. We have even decreased the amount of filling but they still split. Great tip! I made this recipe last year it turned out great. Sounds like you have great memories of these nut rolls, too, backenforth. My grandma has never had a recipe for it, and she changes it all the time. Combine milk mixture along with 3/4 cup oil and yeast in a large bowl. Hi, can you please tell me if you used an egg wash or melted butter on the rolls before putting them I. It really didnt add the flavor of coconut to the filling. Can I freeze these uncooked ? Im going to try it! As we looked through the loose notes, receipes and many many books I spotted an old hand written kolachi receipe and instantly knew it was my mothers from the stains and crumbled nut pieces still hanging onto it! Now just trying to get these nut rolls correct. Prior to that, we used my Moms recipe for 2 long Nut Rolls. To can the fruit butter, place the hot lekvar in hot sterilized jars, leaving 1/4 inch of headspace. Yesterday being cold in Ohio my dough was struggling to riseso I heated water to boiling, poured it in a glass and set it and my dough in the microwave (since my microwave is a big oneit fitted my large bowl with 10 cups-of-flour-dough oklol) you may have to do this twice as the water cools downmy dough didnt bloom like it would in summer but I could tell it rose someI turned out great! Thse nut rolls are so beautiful and inspiring that I decided to make the recipe. I was able to fix the cake yeast issue, and I have had the problem of the nut rolls blobbling out everywhere. It is near the egg section. Thankyou. They look delicious! All Rights Reserved. is there an advantage to cake over loose in the jar ? Enjoy! I grew up in Illinois with nut roll. Hello! Heres a remedy to prevent the rolls from splitting open. ONE addition and I did not see it in your recipe listing, but in addition to Nut Rolls, I also make Apricot and Prune versions. Also when you finish mixing the dough and cover it with a wet cloth is there a time limit on how long it can sit? In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes. Thank you for posting it! Thanks again! This recipe is as close to the one I know as any could be. Divide dough into 5 balls and refrigerate overnight. ** Nutrient information is not available for all ingredients. Would LOVE to have a recipe for the poppy seed filling if anyone has one. Topping: 100g flour, 100g powdered sugar, 50g butter. I have always heard about sprinkling the dry yeast and not having to mix in liquid. This looks and sounds just like them. 3- 3 cups flour bread, all-purpose or a combo of both, 13- 14 oz 1 tsp salt Walnut Filling 2- 2 cups ground walnuts 10 oz - cup sugar 6 oz 1 tsp cinnamon 6 Tbsps melted butter Instructions Place the milk in a small saucepan and scald over medium heat. When we were kids, my mom set it on the floor next to the heating vent to rise. I substitute pecans for the walnuts as I have a little sensitivity to the oils in the walnuts and it still tastes great! We dont drink whole milk. They freeze well, and I thawed one out for my sisters visit in May. Her filling was comprised in part of egg white meringue, sugar, and finely ground walnuts. We mixed the filling ingredients first. Sorry to be a pest. Thanks for sharing! I wanted to comment on my first time making the nut rolls and the problem with them splitting during baking. Then I remembered after rolling up the nut roll on the second 2, I pulled the edge around the finished roll to make sure nut filling was encased and then pinched the dough together. Her secret to the best nut roll was a bit of maple extract in the filling. How thick do you roll the dough before putting on the filling? I only let sit for about 1 hour so the dough is thinner. Dont give up. In there must have been at least 30 frozen nut rolls. The target temperature is 110 degrees. Looks great! . Your recipe is moist and perfect, even at 5,200 feet! No Result . The net sells in bulk. Cut in butter with a pastry blender or fork until the mixture resembles coarse meal. Just like Kelly mentioned, I wrap in plastic wrap, then in aluminum foil. Married into a Slovak family 30 years ago. We use a pound of butter and sour cream. Heat up the mixture on the stove. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon. I have NO skills with dough that thin. With our older recipies have to keep in mind flour was kept in bulk and keeping it compacted made it last longer. I used to make nut roll and of course, my mom was a wonderful baker. After 3 hours rising they had split on top. My grandma had a deep freezer chest in her basement, but it wasnt full of nut roll, haha! I really dont know what happened, but I will be looking for a different nut roll recipe. Just to make sure, this requires only 1 after they are rolled. Hi Jane, I have not made these with dry yeast, only the cake, so that could definitely have something to do with it. I am excited to try this again!!! Spread 1 cup fruit spread to within 1/2 in. Just because! These rolls are good memories, maybe Ill make them some day. Will add that to a few. Hi! I dont brush my rolls with anything before baking, so its just the natural browning from the oven. Usually I just cut with a butter knife. Here is an excellent recipe for walnut filling with egg whites. Im going to give ie a try. pillsbury? The only suggestions I would offer is 1) to grind the nuts as step #1, 2) make the filling as step #2 while the yeast is combined and rests, and 3) to prepare the dough last, as the dough can tend to crust easily even while covered with a moist cloth (cold weather had me operating the heater at 74 to keep the kitchen warm during dough rise, and since this was my third baking project today, the home air was dryer than usual and my dough suffered just a bit for it. Hi Vicki, I dont know how that would work, since there is already yeast in the dough. Just push the knife straight in about an inch or so, 4 or 5 times on the sides of each roll. Also, letting it sit 15-30 minutes before shaping makes any egg dough easier to roll out without it contracting back upmaddening! (I cannot find cake yeast). I made the nutrolls and they were wonderful. I was looking for a new twist and found this recipe. I dont see a resting time for the dough in your step by step directions. Also, if you make 1/2 of your recipe do you still use the 3 packets of dry yeast or a whole cake? Since her death, I have tried unsucessfully to make them like she did. You mentioned you have the cottage cheese recipe also?? These look just like the nut-rolls that I remember growing up! This was delicious. Once after mixing is all together for an hour. The problem is that she just can not seem to make the cottage cheese (with raisin, too, I think) ones successfully. Water should be as it states on package. I make bread all the time so used to handling dough.This felt good and rolled out so nice. We were so thrilled but the directions are vague at best. My rolls are rather flat. avoid using brown sugar that has been softened using apple slice i ruined 6 nut rolls because they were dry. salt 4 c. flour 4 tbsp. Dad would visit his mom in Germany and return with 4 or more nut and poppy seed rolls in his suitcase. Prepare two fillings.