A Delicious “Old World” Nut Roll Recipe For Your Celebrations

old fashioned nut roll

5 from 1 reviews



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

First Dough: Ingredients

how to make a nut roll

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

Second Dough: Ingredients

  • 8 cups of flour
  • 1 tsp. salt
  • 1 cup of sugar
  • 1/2 cup 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

Nut Preparation: Ingredients

  • 2 lbs. of walnuts
  • 1215 vanilla wafers
  • 2 cups of sugar
  • 1 T vanilla
  • 1/2 cup of melted margarine


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

how to make a nut roll

  • Mix in the flour, cover and let rise for 30 minutes
  • *the mixture will look bubbly and pasty like the image

Second Dough

  • To the first dough that has been rising:
  • Add the 8 cups of 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

how to make nut rolls

  • Place in a large greased bowl, cover well and let rise until doubled – at least 2 hours

Nut Filling: 

  • Mill (chop)  2 pounds of walnuts  – my mom uses an old fashioned nut grinder – I used a food processor or blender
  • Crush (mill) vanilla wafers
  • IN a medium bowl, add 2 cups of sugar, vanilla and melted margarine to the nuts and wafers
  • Mix well

Putting it all together

  • After the dough has doubled, Punch the dough down
  • 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″

how to make nut rolls

  • Spread the nut mixture evenly over the rolled out dough
  • *I found that about 3/4 per roll was an even amount of nut mixture divided

how to make nut rolls

  • Begin rolling tightly from far end toward yourself

how to make nut rolls

  • Place onto greased  cookie sheets (2 per sheet)

how to make nut rolls

  • 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



Wrap cooled nut rolls in plastic wrap and store at room temperature for up to one week.

Freezer Storage:

Wrap with clear wrap and also foil. Store for up to 2 months in freezer

Thaw at room temperature