Monday, January 2, 2012

A Little Slice of Heaven Finale (Part 3)

Time to finish the nutroll! 

To catch up on the first steps go to Part 1 and Part 2
After the dough has risen again, roll out each mound of dough in 8 x 12 oval. The precise shape is very important. It takes years to perfect. 

Next, spread the nut mixture evenly over the dough. We use rubber and silicone spatulas. Spread as close to the edge as you can, while keeping the mixture even. 

Roll the dough in a jellyroll fashion, pulling up towards you every few inches. 

Place the roll seam side down, then puncture with a large fork 8 times across. 

Next brush the roll with a beaten egg wash. 

Bake at 350° for 35-40 minutes. 

The nutroll will be beautifully golden when they are ready to come out. Immediately after you take the nutroll out of the oven, brush the tops with milk. 

Cool and repeat with all the loaves. 
There you have it - the glorious Nutroll. 

Here is the complete recipe. Let me know if you decide to embark on the baking adventure that is Nutroll. I’d love to see how it turns out. 

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 - King Arthur flour
3 1/2 - 4 lbs bread flour
Filling -
2 lbs walnuts (ground)
1 3/4 cup sugar
1 1/3 cup boiling milk
Yields 6 rolls
  • Grandma is always the boss. 
  • Combine 2 cups milk and butter in sauce pan.
  • Heat over medium heat until very warm (120 degree - 130 degree) on candy thermometer. Butter does not need to melt completely. 
  • Warm mixer bowl with hot tap water, dry well. 
  • Place 3 cups flour, 1 cup sugar, 1 1/2 teaspoon salt and 8 tsp yeast in mixer. 
  • Start mixer on low speed, slowly add milk mixture, then beaten eggs. 
  • Continue beating adding flour until dough starts coming up on beater. 
  • 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. 
  • Punch down and knead a few times and let rise again until doubled. 
  • Punch down again and divide into 6 parts. 
  • Cover while preparing the following:
  • With grinder attachment (large holes) and blades in place, put mixer on high. 
  • Grind walnuts very fine into large sized bowl. 
  • Add 1 3/4 cup sugar or more, if needed, to taste. 
  • Add 1 1/3 cup boiling milk. 
  • Add dash of salt and mix well. Divide evenly into 6 bowls. 
  • Roll out each mound of dough into 8 x 12 oval -square shape. 
  • Spread walnut mixture thinly on dough. 
  • Roll jellyroll fashion starting with short end. 
  • Place 2 rolls seam side down on 9 x 13 pan. 
  • Puncture 8 times with large fork, brush with beaten egg. 
  • Bake in 350 degree oven for approximately 35-40 minutes. 
  • Brush tops with milk after removing from oven. 
  • Cool and repeat. 


  1. No frosting on top? I use real vanilla,confectionary sugar,milk and butter. I think this is a must on my nut rolls. In case your interested,1c or so of powdered sugar,1/2/tsp vanilla,2 TBSP milk or enough for consistancy,and 1//2 stick butter for each roll. Thanks for the recipe! And all the others!

  2. I just saw your recipe and I know I will definitely try to make it soon.
    I have similar recipe for Pecan Rolls but instead of raising the dough I put it in a refrigerator over night and next morning I prepare it with out raising. They are delicious.
    I am from Poland so I love baking with yeast.
    Thank you for sharing this recipe.

  3. It is easy and fast to grind nuts in a food processor. It does an excellent job and takes no time at all. I've been doing it that way for years.

  4. I found your nutroll while surfing my pins for Kolaches. It looks and sounds delicious. So glad I could get the recipe all at once finally. I thought there for a moment when you threw in the Happy New year that I wouldn't find the final page but VOILA` there it was next page. I'm glad I didn't give up. Will try it this weekend and let you know how we make out. Thanks for sharing and I love the story within your post .. I to will add a touch more sugar ( don't tell the boss lady) lol have a good weekend!!😍

  5. I always have a problem with them splitting. Do you have a solution for that ?
    What does the milk on top do after baking?

    1. We've occasionally had a few split. I don't know the exact rhyme or reason, but it appears to happen when the dough is not rolled out correctly. For the most part, the dough has been rolled too thin if it splits. Also, the seam of the roll needs to be placed on the bottom and not up. The milk is to create a nice shine on the bread. So it is not necessary but it's pretty!

  6. The first 2 of mine just came out of the oven. Perfect! This weekend is my husband's 80th birthday, and this is a surprise for his party. All of his Pennsylvania family are coming. His mother always made these for special occasions, and I lost the recipe. So glad to have found yours. Give your grandmother a hug for me.

  7. Looks just like my Polish Grandma's recipe. Now if only I knew how to make the dough rise. Tried everything. Is there a secret.

  8. Jakub PrzedzienkowskiDecember 27, 2017 at 10:20 PM

    Will give it a try, my recipe makes 4 loaves which is usually plenty. Six has to be enough. Do you ever make have the batch and save the dough for another day?