Thursday, December 29, 2011

A Little Slice of Heaven

Today is an important day in internet history. I’m going to share with you my family Nutroll recipe. 


This is a recipe that has been handed down generation after generation. 

After some discussion, my family decided I could blog about it. 

I don’t want to lose your attention, so I’m going to divide this into a few posts. The entire recipe will be shared at the end of the final post - so make sure you read every day. 
What is nutroll?
I describe nutroll as sweet bread that tastes like heaven. It also includes some nuts. 
Every year between Thanksgiving and Christmas day together my family makes around 18-36 nutroll loaves. My includes my Grandma (boss lady), Grandpa (Leroy Coltrain), Dad (Shady), his wife (Knitmaster), My Aunt (Lola), her hubby (Money Matt), my cousins (B-Dogg and Banana), myself, GB (although he missed it this year), sister (Sly) and her husband (MEW). 

Boss Lady

Leroy Coltrain

 There are 3 parts to preparing nutroll to bake. You have to make the dough, prepare the filling, and roll the nutroll. Today, I’m focusing on the dough.
 Before you attempt to make nutroll for your self - make sure you have the complete recipe and read the entire thing. Many a nutroll has been ruined by not reading the recipe. Make sure you keep reading Kiss My Smash everyday to get the full recipe and guidelines. 
Although a distant relative believes we break the rules - we like to use a stand mixer for the dough and grinding the nuts. I’d recommend it. 
The first instruction within my family’s recipe: Grandma is always the boss. If you don’t follow this rule, you are destined to fail. 
The ingredients you will need for the dough:
6 Eggs - well beaten, room temperature
3 Sticks Butter
1 Cup Sugar
1 1/2 Tsp Salt
2 Cups Milk - whole
8 Tsp Instant Active Dry Yeast - (We’ve had the most success with King Arthur Flour brand) 
3 1/2 - 4 lbs bread flour

First you will combine the cups of Milk with the 3 sticks of butter in a saucepan. 

Heat over medium heat until very warm. We use a candy thermometer to gauge. It’s ready when it’s anywhere between 120-130 degrees. The butter will not melt completely. 

Next warm the mixing bowl with warm water and dry completely. 

Place 3 cups flour, 1 cup sugar, 1 1/2 teaspoon salt and 8 tsp in mixer. 

I was so happy when the most experienced cooks and bakers (the wonderful women in my family) still spill things in the kitchen. Maybe there is hope for me after all.)

Start mixer on low speed, slowly add milk mixture, then beaten eggs. 

Continue beating adding flour until dough starts coming up on beater. 
Boss Lady's dog Tess was a big helper that day. 

Change to dough hook and continue adding flour until dough comes up on top of dough hook. 
Place dough on counter top and knead in flour until no longer sticky. 

Place dough in Pam sprayed bowl, then cover with plastic wrap. 
Put in warm place until doubles in size, should take about 1 hour. 

Phew! That’s a lot and we’re just beginning. Trust me - you’re going to want to ride this out with me. This is some amazing bread. I brought 3 loaves home with me and GB ate 2 of those loaves within 5 days. I froze the last loaf to stop him and save some for myself. (Nutroll can be frozen and consumed months later.) 
Don’t forget to come back tomorrow to find out what happens next. 

Update: Here's Part 2 and Part 3


  1. In the first part of the directions (when you add 3 cups of flour, sugar salt...) and "8 tsp". My question is 8 tsp. of what? Thanks!

  2. My guess would be YEAST. There is 2 1/2 tsp of yeast in 1 packet.

  3. I made this nut roll recipe for the first time ever last Easter for my 86 year old Polish dad. We haven't had it since my grandmother died in 1983. She always made it for the whole family and the recipe went with her. My dad said the nut roll out of your recipe was the best nut roll he has ever had, so naturally I will be proudly making it for this Easter. Thank you for sharing it.