A Delicious {Italian} Nut Roll Recipe

This Nut Roll Recipe comes from a sweet Italian woman who gave it to my moms many years ago. It is the legitimate Old Fashioned Nut Roll Recipe that’s perfect for Christmas, holidays, events, and celebrations. 

NUT ROLL RECIPE 

This nut roll recipe is just one of my holiday recipes that you might enjoy. You might also like my recipe for Eggnog Cake, or my Christmas Cranberry Cake

This is a recipe that my mother acquired, years ago, from a sweet woman visiting from Italy.  Anna brought this nut roll to a function my mom was attending and didn’t get the chance to leave without promising a copy of the recipe.

 Anna asked her daughter to translate the terms into English for my mom, and as promised, delivered this recipe.

A few of the recipe terms are old. You can modify them, but I’m going to post the recipe in its “older” original form because it is part of a tradition and rich in history. You’ll need a day in the kitchen to produce these nut rolls, but the recipe yields 6 rolls. That is several rolls that are great for home-baked gifts.

Traditionally, nut rolls are baked at Christmas time, for celebrations and events. These nut rolls are made from a day of heartfelt baking in the kitchen which makes them the perfect Christmas gift or tasty treats for parties. Once you share this delicious treat with loved ones, you’ll definitely be getting recipe requests.

Where Did Nut Rolls Originate?

• Nut rolls originated in Central Europe. Nut rolls are also referred to as Italian, Hungarian, Kolache, Slovak and Polish Nut Rolls

How do You Store Nut Rolls?

• Nut rolls should be wrapped in saran wrap or in an air-tight container and stored at room temperature for up to one week. They can also be wrapped in plastic wrap and then foil and stored in the freezer for up to two months

How do you Thaw Nut Rolls?

• Take nut rolls out of the freezer several hours before you want to serve it and let them thaw at room temperature

Tips and Tricks for Making Nut Rolls:

• I have found that covering my yeast mixtures in clear wrap helps them rise better than using an old-fashioned towel method. It traps the heat and produces a better rise
• You can freeze the dough before the last rise. This would be after you punch it down and roll it into balls. Wrap the round dough balls and freeze them. Thaw at room temperature when ready, roll and continue with the recipe
• I have not frozen the loaves after rolling the nuts in, but in theory – it should be fine to do so. Do not let them rise after you roll them. Wrap them and freeze them until the day you want to bake them. Allow time at room temperature to thaw and have a final rise. You’ll probably need around 2 hours for thawing and rising

How Do You Make Nut Rolls?

The Recipe for Nut Rolls comes in 4 parts and makes 6 rolls

• As I mentioned the terminology is older and is split into first dough, second dough, filling and putting it all together

Here are the ingredients and instructions…

First Dough: Ingredients

• 2 packages of dry yeast (about 4&1/2 tsp.)
• 1/2 cup of warm water
• 1/2 cup of warm milk
• 1 T sugar
• 3/4 cup of flour – add more if dough is too thin

Instructions For First Dough:

• Dissolve 2 packages of yeast in 1/2 cup of warm water
• Mix 1 T of sugar to 1/2 cup of warm milk – until it’s dissolved, and pour that into the yeast mixture

• Mix in the flour, cover and let rise for 30 minutes

Second Dough: Ingredients

• 8 cups of flour
• 1 t salt
• 1 c of sugar
• 1/2 c of sour cream
• 3/4 cup of Milnot (find this in the baking section by the evaporated milk)
• 5 egg yolks – reserve the egg whites for later
• 1 tsp. vanilla
• 1 and 1/2 sticks of margarine
• 1 cup of milk
• 2 Tbsp. Crisco

Instructions For Second Dough:

• To the first dough that has been rising:
• Add flour, salt, sugar, sour cream, Milnot, egg yolks,  and vanilla
• *Melt the 1 and 1/2 sticks of margarine and mix it with the 1 cup of milk – allow to cool off before you add it to the yeast mixture
• Knead well – if dough is too stiff, add a little warm milk
• While kneading – add 2 T of Crisco
• Knead Well

• Place in a large greased bowl, cover well and let rise until doubled – at least 1 hour or until doubled in size

Nut Preparation: Ingredients

• 2 lbs. of walnuts
• 12 – 15 vanilla wafers
• 2 cups of sugar
• 1 T vanilla
• 1/2 cup of melted margarine

Instructions For Nut Preparation:

• Mill 2 pounds of walnuts  – my mom uses an old fashioned nut grinder – I used a food processor or blender
• Add milled vanilla wafers
• Add 2 cups of sugar, vanilla and melted margarine
• Mix well

Making The Nut Rolls: Putting It All Together

• After the dough has doubled, Punch the dough down and roll out into a thick rectangle
• Divide into 6 sections
• Knead each section into a smooth ball – I had to add some extra flour – it was pretty sticky
• Roll out onto a floured surface – ours rolled out were about 10″x16″

• Spread the nut mixture evenly over the rolled out dough
• *I found that 3/4 cup of the nut mixture per nut roll was the perfect amount to make it even

• Begin rolling tightly from far end toward yourself

• Place onto greased (or parchment paper lined)  cookie sheets (2 per sheet)

• Let rise about 1 hour – Preheat your oven to 350 degrees
• Brush with beaten egg whites (the ones you have from the 5 eggs) mixed with 1 Tbsp. water
• Bake at 350 degrees for 25 – 30 minutes

You might have to exercise a few extra minutes after indulging in these nut rolls, but they are so worth it!

Do you like to bake?

Check out some of my other baking recipes, like:

• Amish Dinner Rolls 
• Cherry and Cream Cheese Crescent Roll Ring 
• Cinnamon Nut Coffee Cake  I call this the easy Nut Roll. It tastes similar and takes a fraction of the time

Here’ the printable recipe:

~Melissa – KidFriendlyThingsToDo.Com