Nut Rolls

Needs something to bind the walnuts together, but otherwise it was great and everyone loved it.

excellent It was a 10☺️

I only had 1 problem with it and that was the filling. The nut filling became impossible to spread without tearing the dough. I followed the recipe here to the letter. The dough was beautiful, but the filling was a problem. Maybe my kitchen was too cold. But I had 3 ovens going, 2 @350° and 1 @ 450°! After all of the dough work, I wasn’t going to quit and just jimmied around with ingredients until it was spreadable. It turned out fine. Not 1 crumb from 6 rolls could be seen. I wish I knew why my original filling got so stiff. Any suggestions? PS. I’d like to ask Marilyn Carter who made poppyseed rolls where she bought her Solo Poppyseed Filling from? I’ve been looking everywhere for that and cannot find it.

Dough wouldn’t rise. It was dry and I had to add more liquid. I did proof my yeast. I’ve made bread before, never had a problem like this.

I have been making this roll recipe for three Christmases now, with adjustments to my family’s tastes. The rolls in the photo are my first attempt several years ago and are made with 1/2 whole wheat and 1/2 white flour, which is why they appear so dark but they tasted delicious! Be sure to add a few tablespoon more liquid for whole wheat flour because it has a higher protein content than white and soaks up more water. (I use only white flour on the flour board for working and shaping the dough.) I used brown sugar with a mix of pecans and walnuts that first year I made these because I ran out of walnuts. I sometimes use both nut varieties and sometimes only walnuts. Other reviewers are right that the instructions in this recipe about how to shape the rolls, etc., are lacking, maybe mis-written. To reduce frustration, learn something about forming rolls before you begin–Google it! Yes, there seems to be too much yeast in the recipe but, no, there isn’t really, for over 7 cups of flour as the recipe calls for (esp. if you are using the rapid rise variety). The rule of thumb is roughly 3/4 teaspoon yeast per cup of flour. I mix this up in my large bread-maker. Then I let them rise only once, after I roll them. I’ve never had a problem with this dough rising, as at least on commenter said they did. If you roll them tightly and pinch together the edges with egg white, you will not have as much delicious goo oozing out of the seams–but then, what treat would there be for the coo

AMAZING! Loaded up on the nut filling and they were just as good if not better than the ones I grew up eating.

Amazing. This dough was so easy to work with. Based on comments from others, I cut the yeast back to 3/4 oz. and let the rolls sit on top of the oven for about an hour. Also, since many said the rolls split, I rubbed a little olive oil on them before I put them in the oven – the ones I oiled didn’t split, but the two that I forgot to oil did – not sure if it was the oil that kept them from splitting, but I’ll be oiling them the next time I make them.

I highly recommend this recipe, it’s simple, it freezes well and I get a ton of requests to make these. I’ve made this recipe several times and the simplicity of it and the taste you just can’t beat. I do recommend adding the cinnamon, I make some with and without, but the cinnamon definitely adds something the people don’t expect. Definitely try this recipe I don’t think you’d go back to any other not roll recipe.

First time making pierogies and they turned out awesome. I just doubled the mashed potatoes and added cheddar cheese, didn’t do the sauerkraut flavor because no one eats it besides me.

I rarely post things like this, but I thought I would chime in here. I made this recipe and my in-laws think it is better than what they are able to get from the local German clubs or local bakeries. I cut the recipe in half and it made 4 small/medium nut rolls. Next time I will cut the filling recipe down by two thirds to make the same amount. The nut rolls were very generously filled and I still had filling left over. I added two tablespoons whole milk to the filling recipe and omitted the cinnamon in the first two rolls. The cinnamon in the second two rolls added little and we think the rolls without cinnamon tasted better. I rolled out the dough 1/4 inch think. I had some cracking, but I think that is due to stretching the dough to square it off and packing a lot of filling in. Next time – and there will be a next time – I will not stretch the dough after rolling and see if that resolves the cracking. The cracking is cosmetic so I don’t think I’ll hold back on the filling. These were delicious and no one could stop at one slice.

Made it last year…everyone loved it so I made it again! Used about half the amount of yeast but otherwise followed directions exactly.

Easy to make and family enjoyed the nut roll. Make sure liquid is hot enough to melt sugar.

I followed the recipe as is. First time making nut rolls so I didn’t know exactly how to roll the dough out into shape. Mine turned out too long, I realized after baking the should have been a different shape. But the taste is great!

This is the best recipe for Kolache . I was given a recipe and used it for years but it doesn’t come near as good as this recipe. I got so many compliments on this recipe and will be making it again real soon as i have none left. Thank you so much. Easy to make so delicious to eat.

The best nut roll I’ve ever had! I will make this for Christmas for now on!!!

The dough has yeast , do i have to let it rise and if so for how long?

Such a very delicious and tasty recipe. The only change I made was I cut everything by half and it ended up still making three large nut rolls good flavor good texture after making them two times now these will definitely be a staple in my home. To the person who posted this thank you for this amazing delicious recipe!!

I never rate anything typically bc I don’t feel like creating an account for each recipe site I surf. I’m rating this bc nut rolls are very expensive to make and I’m not very impressed at all. The dough is amazing to work with and it’s a nice simple recipe but I just don’t like the taste. I decreased the yeast bc that’s just too much yeast and I did let them raise for about an hour before baking. When I took them out of the oven I thought they looked really nice except for the ones that broke open but I didn’t care about that bc they r for home. However I let them cool and I sliced one of them and I looked at the bottom bc it was a little hard to cut thru the bottom. The bottoms are all dark and I didn’t even use the egg wash. Sorry for a bad review but my aunt makes amazing nut roll and I thought this recipe might be kind of similar…not even close. Totally disappointed!

I didn’t add cinnamon or vanilla. I tried cutting it in half one time, but it was too dry. I added a few tricks. I split the dough into 7 balls. I wrapped each ball in plastic wrap so it wouldn’t dry out. I also brushed the complete surface of the rolled out dough with egg wash before putting the nuts on. I think this recipe says to fold in the edges. My aunt told me not to. She said just pinch the ends and tuck them under after rolling. She also said I could add a bit of milk to the nit mixture if it seems to dry. I did not add milk, but I know many folks do. Don’t roll it too tightly. I also egg washed the rolls before baking. I put a few small slots in the top. Don’t cut until completely cool. It is best to wait until the next day, but it is hard. Good luck.

no changes and will not make it again

I came upon this when I was looking for a recipe similar to my grandmother’s old Slovak inspired one and it DID NOT disappoint! The bread was soft and the filling is amazing. The only thing I did different was make 4 large rolls instead of 7 per the instructions. Definitely will make again!