Homemade Nut Rolls
A classic sweet bread featuring a soft, enriched yeast dough rolled around a rich, spiced walnut filling. This recipe makes two large logs, which are baked to a golden brown and can be sliced to serve. It's a comforting treat perfect for holidays or a special weekend bake.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 390 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.25 tspactive dry yeast
- 0.25 cupwarm water, lukewarm, about 40-45°C
- 1 tspgranulated sugar, for proofing yeast
- 4.5 cupall-purpose flour, plus more for dusting
- 0.5 cupgranulated sugar
- 1.5 tspsalt
- 1 tspbaking powder
- 1 tspbaking soda
- 1.5 cupbuttermilk, warmed slightly
- 0.5 cupunsalted butter, melted
filling
- 2 cupwalnut, finely chopped
- 1 cuplight brown sugar, packed
- 0.5 cupmilk
- 0.25 cupunsalted butter
- 1 tspground cinnamon
- 1 tspvanilla extract
egg wash
- 1 pcslarge egg, beaten
- 1 tbspmilk
Equipment
saucepan · pastry brush · rolling pin · large bowl · wire rack · baking sheet · parchment paper · knife · whisk · oven · small bowl
The method
Step by step
- 1
In a small bowl, combine the warm water, active dry yeast, and the small portion of granulated sugar. Let it stand for 5-10 minutes until the mixture is foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may be inactive. Discard and start with fresh yeast.
- 2
In a large bowl, whisk together the all-purpose flour, the larger portion of granulated sugar, salt, baking powder, and baking soda.
About 2 min
- 3
Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, warm buttermilk, and melted butter.
About 1 min
- 4
Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
About 2 min
- 5
Knead the dough for 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky to handle.
About 10 min
Cook’s note: The dough should spring back slowly when poked with a finger.
- 6
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean cloth and let it rise in a warm, draft-free place for 60 minutes, or until doubled in size.
About 1 hr
- 7
While the dough rises, prepare the filling. In a medium saucepan, combine the chopped walnuts, brown sugar, milk, and butter for the filling.
About 2 min
- 8
Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Continue to cook for 3-5 minutes until the mixture thickens slightly. Remove from heat.
About 5 min
- 9
Stir the ground cinnamon and vanilla extract into the nut mixture. Set aside to cool completely.
About 1 min
Cook’s note: Spreading hot filling on the dough can kill the yeast and make it difficult to roll.
- 10
Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper.
About 5 min
- 11
Once risen, gently punch down the dough to release the air. Divide it into two equal pieces.
About 2 min
- 12
On a floured surface, roll one piece of dough into a rectangle approximately 25x35 cm (10x14 inches).
About 5 min
- 13
Spread half of the cooled nut filling evenly over the dough, leaving a 2 cm (1-inch) border along one of the long edges.
About 3 min
- 14
Tightly roll the dough into a log, starting from the long edge without the border. Pinch the seam and ends to seal securely.
About 2 min
- 15
Place the log seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling to create a second log.
About 5 min
- 16
Cover the logs loosely and let them rest for a final 30-minute rise.
About 30 min
- 17
In a small bowl, whisk together the egg and milk for the egg wash. Brush this mixture evenly over the tops and sides of both logs.
About 2 min
- 18
Bake for 35-40 minutes, or until the rolls are a deep golden brown and sound hollow when tapped.
About 40 min
Cook’s note: If the tops are browning too quickly, you can loosely tent them with aluminum foil.
- 19
Let the rolls cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely before slicing and serving.
About 10 min
Per serving
Nutrition
- Calories
- 390.2kcal
- Protein
- 7.3g
- Carbs
- 48.5g
- Fat
- 19.4g
- Fibre
- 2.2g
- Sugar
- 20.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store slices in an airtight container at room temperature or in the refrigerator.
Individual slices can be gently warmed in a microwave or toaster oven.
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