Nutroll

Here it is! My Nan’s famous nutroll recipe, or as I called it when I was little, “Nutno”! πŸ˜†


 I’ve sampled my share of these traditional holiday treats, and also have shared our family’s version and I have to tell you, Nan’s is a favorite even among people who claim not to normally care for it!


 It takes a combination of a sweet tasting dough and just the right amount of filling to make a good nutroll. Our other secret is using an old fashioned grinder to grind the walnuts up really fine! This is what sets this recipe apart from most store bought nutrolls and it really is worth the extra step of grinding the nuts up finely. Nan doubles the filling recipe for ours and sometimes there’s some left over but that’s better than having underfilled rolls in my opinion. 


The recipe as follows usually makes 6-7 nutrolls. I hope you will give this a try this holiday season. It is really worth it! Oh, one more tip- make sure your house is warm on the day you’re baking these, otherwise the dough won’t rise and that is important! Enjoy!


Nan’s Nutroll

Serves: 6-7 rolls

For Dough:

  • 1 c. scalded milk
  • 2 1/2 packets yeast
  • 1/3 c. butter
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 2 eggs, beaten
  • 5 c. flour
  • 1/4 c. lukewarm water

For Filling: (We double this part- i.e. 8 c. walnuts, etc.)

  • 4 c. walnuts, finely ground
  • 1 c. sugar
  • 6 tbsp. butter
  • 9 tbsp. milk
  1. Combine scalded milk while still warm with butter, sugar, and salt to dissolve. Let cool slightly until lukewarm. 
  2. Soften yeast in lukewarm water and allow to bubble. Stir into cooled milk mixture until combined.
  3. Add in about half of the flour, and the beaten eggs. Beat well with a mixer. 
  4. Turn off mixer and add remaining flour to form a soft dough. Mix by hand until thoroughly mixed.
  5. Knead on lightly floured board until smooth. Do not knead hard, as bread dough. Just adding in enough flour and kneading until you are able to form into a soft ball.
  6. Let rise for at least two hours. 
  7. Meanwhile, heat milk and butter for nut filling on low heat. Combine with sugar to dissolve. Stir mixture into nuts and mix well. 
  8. Once dough has risen, cut into 6 or 7 pieces. Roll out, one at a time, on floured surface. Spread nut filling generously over rolled out dough, spreading completely to edges.
  9. Starting at one end, gently roll up filled dough. Do not roll it too tightly or it will burst open.  Poke a few holes through the nutroll with a fork. Place on baking sheet and allow to raise 30-45 minutes.
  10. Bake in preheated 350 degree oven for 20-30 minutes, watching careful not to burn. Allow to cool completely before slicing and serving!

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