Go Back
–+ servings

Grandma's Nut Roll

Created by: Sarah Mock
nut roll recipe
prep time45 minutes
cook time45 minutes
Rise Time 1 hour 35 minutes
total time3 hours 5 minutes
Makes 24 slices

Ingredients

Dough

  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¾ cup Whole Milk (warmed to 105F to 110F)
  • 3 tablespoons Sugar
  • ½ cup unsalted butter (1 stick, softened)
  • ½ cup sour cream (room temperature)
  • 1 large Egg (room temperature)
  • 4 cups Flour, Bread (500 g, plus more for dusting)
  • 1 teaspoon Kosher Salt

Walnut Filling

  • ¼ cup unsalted butter (½ stick)
  • 1 cup Sugar
  • ¾ cup light brown sugar (packed)
  • ½ teaspoon ground cinnamon
  • 1 pinch Ground Cloves
  • 1 teaspoon Orange zest (finely grated)
  • 3 cups walnuts (351 g, finely chopped)
  • 1 large egg

Egg Wash

  • 1 large egg (beaten)
  • 2 Tablespoons water

Instructions
 

Make the Dough

  • Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast and 3 tablespoons sugar over the top. Let it sit until foamy and bubbly, about 10 minutes.
    2 ¼ teaspoons active dry yeast, ¾ cup Whole Milk, 3 tablespoons Sugar
  • Add the softened butter, sour cream, egg, bread flour, and salt. With the dough hook, mix on low until a shaggy dough forms, 1 to 2 minutes.
    ½ cup unsalted butter, ½ cup sour cream, 1 large Egg, 4 cups Flour, Bread, 1 teaspoon Kosher Salt
    nut roll dough starting to come together in a bowl
  • Increase the speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 4 minutes.
    nut roll dough clinging to the side of the bowl
  • Turn the dough onto a lightly floured surface and knead a few times by hand, dusting with flour only if it sticks. Form a smooth ball and place it in a lightly oiled bowl.
    nut roll dough on a flour covered surface
  • Cover with a towel and let it rise in a warm spot until doubled in size, 50 to 60 minutes.
    nut roll dough at full proof

Make the Filling (while the dough rises)

  • Melt the butter in a medium saucepan over medium heat, then remove the pan from the heat.
    ¼ cup unsalted butter
  • Stir in the granulated sugar, brown sugar, cinnamon, cloves, and orange zest.
    1 cup Sugar, ¾ cup light brown sugar, ½ teaspoon ground cinnamon, 1 pinch Ground Cloves, 1 teaspoon Orange zest
  • Stir in the walnuts first, then the egg, until evenly combined. The walnuts cool the mixture so the egg does not scramble.
    3 cups walnuts, 1 large egg
    nut roll walnut mixture in a bowl
  • Let the filling cool completely. Warm filling melts the butter in the dough and makes it tear when you roll it.

Shape, Rise, and Bake

  • Punch the dough down and divide it in half. Keep one half covered while you work.
  • On a lightly floured surface, roll one half into a 12-by-10-inch rectangle, just over ¼ inch thick. Dough rolled thinner is more likely to crack in the oven.
    nut roll dough rolled out
  • With a long side facing you, spread half of the filling in an even layer, leaving a ½-inch border along the far edge.
    nut mixture on a rolled out dough for nut rolls
  • Starting at the long edge closest to you, roll the dough up snugly like a jelly roll.
  • Pinch the seam closed and place the roll seam side down on a parchment-lined baking sheet.
    A rolled nut roll log of dough on a wooden cutting board, with a rolling pin, bowls of egg wash and filling, and a pastry brush nearby.
  • Roll, fill, and seal the second half of the dough, leaving at least 4 inches between the rolls.
  • Cover with a towel and let the rolls rise until slightly puffy, about 35 minutes. Preheat the oven to 350F while they rise.
    Two logs of shaped, unbaked nut roll dough on a baking sheet, with a rolling pin and a small bowl of egg wash nearby.
  • Egg wash and vent. Brush the beaten egg over the tops and sides of both rolls, all the way to the edges and seam. Poke 5 to 6 holes straight through each roll with a chopstick so steam can escape instead of splitting the seam.
    1 large egg, 2 Tablespoons water
    2 nut rolls on a pan with egg wash
  • Bake until deep golden brown, 35 to 40 minutes.
  • Transfer the rolls to a wire rack and let them cool completely.
  • Cut into 1-inch slices with a serrated knife. The rolls slice cleanest the next day.
    sliced nut roll on a wooden board horizontal

Notes

Make ahead: Refrigerate the dough overnight after the first rise. Let it sit at room temperature about 30 minutes before rolling.
Freezing: Wrap fully cooled rolls in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight at room temperature, still wrapped, before slicing.
Doubling: This recipe doubles well. Do not triple it; the dough ratios get off.

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®