Nothing completes a holiday spread quite like a walnut roll. The filling is deliciously moist and perfectly sweet with just the right amount of walnut flavor.
Whenever I begin thinking about the holidays, I start imagining all the embarrassing amounts of food I’ll eat. And nothing quite says holiday cheer like a perfectly baked nut roll. This roll goes by so many names, including Hungarian nut roll and Polish nut roll. Whatever you’d like to call it, traditional nut rolls are soft, milky bread rolled with a sweetened walnut filling. Mmmm.
The help of a bread machine
Let’s start with the dough. The kneading dough can be intimidating for many people. It’s actually quite easy once you’ve gotten the hang of it but I’m a huge fan of shortcuts when they work. And using a bread machine for this dough is a shortcut I can get behind.
Note: if you don’t have a bread machine, feel free to knead your dough by hand or with the help of a stand mixer. Dissolve the yeast into the warm milk; combine the rest of your ingredients and knead until your dough is soft but not sticky.
The filling
The best things in life are always simple. And so is this walnut filling. I’m talking, three ingredients.
Walnuts. 2 cups. Finely chopped. You could use/add other nuts but I like sticking to walnuts only.
Sugar. I find 1 cup to be the perfect amount.
Egg white. To bring it all together.
That’s it! From there, you’ve just got to assemble, bake, and devour!
Are walnut rolls part of your holiday traditions? If not, try making them this season. It’s like biting into Christmas. Enjoy!
Steps
To make the dough:
Place all the ingredients in bread machine bucket. Choose DOUGH option on the machine and wait until the dough is ready.
Meanwhile, prepare the filling.
To make the walnut filling:
Combine into a bowl the finely chopped walnuts, egg white and sugar. Mix well and you’ve got yourself a walnut filling! This will be enough for half of the dough in case you want to make another filling also.
How to make the roll:
When the dough is ready, preheat the oven to 240F. Get a baking sheet and spray or butter the pan so the rolls don’t stick when baking.
Divide the dough in half. If you want different kind of fillings divide the dough into how many fillings you want.
Sprinkle the surface with flour then roll one piece of dough flat into a rectangle shape. Spread walnut filling. Roll the dough in from the long side. Place on a baking sheet.
Repeat the previous step with the rest of the divided dough by rolling it, adding filling and rolling it up.
Give 15 minutes for the dough roll to rise once again then whisk 1 egg and brush lightly the top of each roll. Place in oven.
Bake for 15 minutes on 240F, then change the temperature to 275F for another 15 minutes and lastly change the temperature to 295F and bake until rolls are golden brown. Slice and enjoy!
NOTES
TIP: double the walnut filling to have enough for all the dough.
Sweet and Soft Russian Walnut Roll Bread Recipe Yum
Ingredients
for the dough:
- 2 large eggs
- ½ tsp dry vanilla
- 1.5 cups milk (warm, not hot)
- 8 Tbsp unsalted butter (melted)
- 3 Tbsp oil (any other than olive oil)
- ½ tsp sea salt
- 1 Tbsp dry yeast
- 4 cups flour
for the Walnut Filling:
- 2 cups walnuts (finely chopped)
- 1 egg white
- 1 cup sugar
Instructions
To make the dough:
Place all the ingredients in bread machine bucket. Choose DOUGH option on the machine and wait until the dough is ready.
Meanwhile, prepare the filling.
To make the walnut filling:
Combine into a bowl the finely chopped walnuts, egg white and sugar. Mix well and you’ve got yourself a walnut filling! This will be enough for half of the dough in case you want to make another filling also.
How to make the roll:
When the dough is ready, preheat the oven to 240F. Get a baking sheet and spray or butter the pan so the rolls don’t stick when baking.
Divide the dough in half. If you want different kind of fillings divide the dough into how many fillings you want.
Sprinkle the surface with flour then roll one piece of dough flat into a rectangle shape. Spread walnut filling. Roll the dough in from the long side. Place on a baking sheet.
Repeat the previous step with the rest of the divided dough by rolling it, adding filling and rolling it up.
Give 15 minutes for the dough roll to rise once again then whisk 1 egg and brush lightly the top of each roll. Place in oven.
Bake for 15 minutes on 240F, then change the temperature to 275F for another 15 minutes and lastly change the temperature to 295F and bake until rolls are golden brown. Slice and enjoy!
NOTES
TIP: double the walnut filling to have enough for all the dough.
Equipment Used
Nutrition Facts
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I didn't add any sugar to the dough recipe. Did it in the bread machine and came out great. You can roll the dough out with some extra flour and if you like to make the dough a tad sweeter you can always add sugar to the flour when you roll it out. Don't forget to brush the egg mixture on top right before baking and prick the top with a fork before putting in the oven. You can also make small squares with this dough and make individual pastries but the long rolls are quicker to make.
Yes, I recommend this recipe.
Yes, I recommend this recipe.
From All We Eat Admin:
The dough doesn't have sugar in it. Just the filling.
How much Sugar do you need for the dough ? I it's not listed.
Yes, I recommend this recipe.
Yes, I recommend this recipe.
From All We Eat Admin:
Thank you for your feedback! So happy you liked the walnut rolls. wow! apricot filling sounds delicious.
This was very easy recipe for the bread machine nut rolls. I didn't have vanilla so left it out but they were still delicious. I made 3 long rolls. The nut filling made one roll and I made two apricot rolls with canned apricot. I baked 350 for 30 min and was fine and the dough Was easy to roll but I did put flour down so wouldn't stick to counter. I brushed with the egg yolk and fork pricked the rolls before baking. Double the nut recipe if you make 2 rolls because the nut recipe listed only filled one for me if you like a lot of filling like we do.
No, I do not recommend this recipe.
