Best Walnut Nut Rolls Nut Roll Recipes

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NUT ROLL RECIPE



Nut Roll Recipe image

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

1 teaspoon sugar
½ cup warm water
2 ounces cake yeast or 3 packets (6¾ teaspoons) active dry yeast
6 eggs
16 ounces sour cream
2 cups unsalted butter, melted and cooled
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
9 to 10 cups grams all-purpose flour
3 pounds walnuts (finely ground)
3 cups granulated sugar
¾ cup unsalted butter, melted and cooled
¾ cup evaporated milk
½ cup whole milk
½ teaspoon vanilla extract

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

WALNUT ROLLS



Walnut Rolls image

Make and share this Walnut Rolls recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 9

1/2 lb walnut pieces, chopped fine
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
18 sheets phyllo dough
1 lb unsalted butter, melted
2 cups water
1 1/2 cups sugar
1 lemon wedge

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

HUNGARIAN NUT ROLLS



Hungarian Nut Rolls image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

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.

NUT ROLLS



Nut Rolls image

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

1 cup white sugar
¼ teaspoon salt
1 cup butter
3 eggs
½ pint sour cream
1 ounce active dry yeast
½ cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 ½ pounds ground walnuts
1 ¼ cups melted butter
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 egg whites

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



Nut Roll image

This is my favorite nut roll recipe, because it comes out great every time. I have included recipes for two different fillings (Pecan and Maple Walnut). Each of the filling recipes will make enough to fill 4 nut rolls. These are a nice treat for breakfast/brunch :) Prep time includes rising time.

Provided by Dee514

Categories     Breads

Time 2h5m

Yield 4 Nut Rolls

Number Of Ingredients 17

6 -7 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1 cup sour cream
1/2 cup water
1 cup margarine or 1 cup butter
3 eggs, at room temperature
confectioner sugar frosting (optional)
1 cup margarine
1/2 cup sugar
1/4 cup vanilla extract
7 cups ground pecans
3/4 cup margarine
1/2 cup sugar
3 tablespoons imitation maple flavor
5 cups ground walnuts

Steps:

  • Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
  • Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
  • Add 7 cups of ground pecans and blend well.
  • Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
  • Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
  • Add 5 cups ground walnuts and blend well.
  • Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
  • In a sauce pan, combine sour cream, water and magarine.
  • Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
  • Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
  • Add eggs and 1 cup flour.
  • Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • Turn dough on to a lightly floured board; knead a few times to form a ball.
  • Cover dough and let rest for 10 minutes.
  • Divide dough into 4 equal pieces.
  • Roll each piece into a 14x12 nch rectaangle.
  • Spread each piece of dough with 1/4 of the nut filling.
  • Roll each one up (from the long side), as for a jelly roll.
  • Seal edges.
  • Place rolls on greased baking sheets, sealed edges down.
  • Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
  • Bake rolls at 350°F for about 35 minutes, or until done.
  • Remove from baking sheets, and cool on wire racks.
  • When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).

Nutrition Facts : Calories 4225.8, Fat 345.1, SaturatedFat 48.6, Cholesterol 183.9, Sodium 2136.2, Carbohydrate 249.8, Fiber 30.8, Sugar 72.1, Protein 61.4

JOANNA'S NUT ROLL



Joanna's Nut Roll image

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

2 cups milk
1 (0.6 ounce) cake cake yeast
¼ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
6 cups all-purpose flour
1 teaspoon ground cinnamon, or more to taste
1 teaspoon nutmeg
½ cup butter
1 cup white sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 slice bread, toasted
3 pounds walnut halves
1 ¼ pounds pecan halves
1 teaspoon vanilla extract
1 cup honey, or to taste
½ cup white sugar
1 teaspoon ground cinnamon, or to taste
1 teaspoon nutmeg
4 egg whites
2 cups milk, or as needed
¼ cup butter, melted - divided
2 egg yolks
½ cup milk

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

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