He told me to use a paring knife to pierce each roll several times on both sides before baking. I cant wait to bake them! I have made this for a few yrs. RECIPE1 lb. It is good with or without the zest. My grandfather used to make nut roll and poppy seed roll (my personal favorite!) Roll out each ball on a lightly floured board to a rectangle. APRICOT ROLL 1/2 lb. However, it makes 15 long rolls and since I am over 70 no longer have the stamina for making that many rolls. I just made these for a family reunion this weekend. If I want to halve the recipe, how do I handle halving the 3 yeast packets? I followed your instructions so wouldnt crack.the side still did and I even lowered temp to 325. or are you in a proof stage? I found this recipe two years ago and made it for Christmas for my grown children and grandchildren. The nut roll slices always had a place on my moms holiday tray. I went over to their house one Christmas and I noticed there was a chest type freezer in the dining room. I noticed in this recipe, you add a teaspoon of sugar to the yeast. I also have had issues with the splitting but it always tastes good so it never really bothered me! I made this nut roll recipe and it turned out delicious. I bake it at 350F for 25 minutes. Thank you so much for sharing this recipe!!! I can remember when I was a little girl ( Im 46 now), a family friend of my grandparents used to bring over this nut roll. However, the tradition is alive and well in our home. Thank you. Put on cookie sheet and set aside for about 30 minutes in a nice warm place. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge). Sorry to be late to the party. just as you described them in your recipe Michelle. Dec 30, 2022 - Posts about Apricot Roll written by Sheena. Kolaches are the little cookies that are folded with a prune or apricot filling. Here is an excellent recipe for walnut filling with egg whites. Let cool on pan 10 minutes, then transfer from sheet pan to a cooling rack to cool completely before cutting into slices. I whipped 8 oz room temperature cream cheese, 1 tsp vanilla and 1/2 cup of sugar. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. 8 12 ounces puff pastry (1sheet) Combine first 5 ingredients in a small sauce pan. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. It is a great recipe. I made these rolls for her and she said they were better than her mothers and the best she ever had. That is another difference between your recipe and ours. The dough is so easy to work with that I was wondering if you ever tried fruit like apple cinnamon or strawberry or cream cheese fillings? Hi Rose, No, I dont brush with anything. Im a Pittsburgh girl and sadly lost most of my grandmothers recipes. Shea also used to ADD Chocolate to it and she made a Poppy seed version. Love this filling. These come from my Slovak Grandmother and were enjoyed at Christmas and other times of the year. I have searched so long for this recipe! I am proud to say I have 8 long rolls of perfect nutroll on my kitchen island. Thanks for sharing! Do you happen to have a good perogie recipe? I already made it and YUM! Applesauce was her big secret. What a neat family tradition :-), Reply She also makes a poppyseed one. I am now getting ready for this years batch and husband is already salivating. And so funny about your mom not sharing, ha! I use cake yeast and your old recipe has it dissolved in 1/4 cup warm water. My current hurdle is how thin to roll the dough. Thanx and Happy Holidays. My mother has long since been gone and I thought her receipe was too. Anyone who grew up eating a version of this nutroll has a special nostalgia for the simple flavors that combine to make this wonderfully satisfying treat. Also, I use honey instead of sugar, I want to know if once I make the dough, is it possible to freeze it after it rises until I get time to roll it out to finish making them? Aw, this makes me so happy to hear, Karen! Thank you. Add sour cream, milk, flour, yeast, and salt. Let rise. These will not be that way will they? I make bread all the time so used to handling dough.This felt good and rolled out so nice. Hi Mary, We didnt have Pirohy or Cold Dough cookies, but they both sound interesting! I didnt change the recipe much, but I held back a bit of the flour, and none of my rolls split oven. I just stopped back to look at the recipe Im glad I did. My family anxiously awaits my baking day. My only question is have you tried any other filling? If mixture is sticky add a little more flour until the dough is easy to handle. Original recipe says 3 packets, so should 2 packets work? Hi! Design by Purr. I would like to try these but wanted to double check on the timing of the dough rising. I have tried to follow her introductions but they keep bursting. Ive been making Potica for 50 years. Thank you for this. Or bake from freezer ? You can use 3 packets of dry yeast in its place if you cant find cake yeast in the egg section of the grocery store. (adsbygoogle = window.adsbygoogle || []).push({}); Categories Bread One thing I would note is my nut filling came out way to stiff following the recipe, and I added some milk beyond the recommended amount, in order to make it more easily spreadable. dry yeast and it seems to work fine), 1/2 tsp vanilla, 1/4 c. warm milk, 1 stick butter, 2 egg yolks, and 1/2 c sour cream. Add 4 tablespoons warm milk; mix well. I have used this dough with poppyseed, apricot and lekvar filling also. Hi Michael, It does not. I need to learn to use the dry yeast and forget about the cake. A few questions. Do you have any recipes for these? It never seemed to reach that soft dough phase, but I was too worried about adding too much flour, so I stopped at the 9 cups. Im not familiar with it, so you may ending up needing more or less flour or water. Also, I can never get my nut rolls to brown as nicely as yours. The taste and texture is a great upgrade. Let rise while you preheat your oven the 400F. Hi Lexy, These are more in the range of 4-5. In Slovak it is called Roshky. They are Italian and I know these as Italian nut rolls. Roll tight. Married into a Slovak family 30 years ago. The dough for this recipe is very, very soft, and the filling is supremely moist. I am a Pastry Chef and own a cooking school and teach our family recipe at Christmas to home cooks. Or, should I just make it the afternoon before and put in a ziplock? Pinterest. Cant wait to make it. Cover bowl and set aside to rise. almond flavoring Note: This is enough filling for 4 nut rolls. Thank yo. I now live in Seattle and since a teen Ive only had authentic nut rolls once. Yields 1 dozen. Hi Susie, So glad you enjoyed the nut roll! 1 week ago allrecipes.com Show details . url = '/react.php?id='+id+'&value='+value; Every single time my rolls split open when baking. Just made this recipe and it turned out great! Im happy to say my search is over! ALright. With mixer running, continue adding flour 1 cup at a time. Use 2 to 3 graham cracker cookies to the nut filling. Hi Russ, One pan at a time (with 2 nut rolls on each) just the way the old recipe is written it, so I still follow it! Beat until combined. Lightly grease the top with oil. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. And congratulations on your first grandchild! Plus, the filling-to-dough ratio is very high, which keeps everything from drying out and packs a ton of flavor into even the smallest of slices. Sometimes I think Im overstuffing them. Add the sugar and continue to cook until thick. You just motivated me! Just push the knife straight in about an inch or so, 4 or 5 times on the sides of each roll. Shop. Still taste good, but not as pretty as I remember or as yours look. I remember when I first made home made bread and I asked my mother the same question and she said you will be able to tell. Drain and puree in food processor. I think the apricot filling can be found in the baking aisle in small cans. The last time that I made this, instead of adding all of the flour, I added a little at a time and then stopped once the dough was no longer sticky, and I still had quite a bit of flour left. Michele, I have made this recipe two years ago and just loved it so I decided to make it this year. I added some cinnamon, nutmeg, and allspice to the filling. The dough gets too tough otherwise. I think my New Years resolution to diet will have to be put on hold ;). Its really moist and delicious! This bread and filling sounds and looks the same but she baked it flat, not rolled, and cut it into squares. May I ask if you have a recipe you can share for the poppyseed roll? I dont know, like 4 cups. The dough was really nice, not dry at all. Everything affects how much you will use. Been searching for a nut roll recipe forever. Thanks for your insights! Im not sure what I did wrong this afternoon, this year I used my new stand mixer that I got for a gift, the dough was really sticky no matter how much flour I added.I had mixer on medium before I realized it, put it on low after could that have done it? 2. Then sort of smash and carefully spread the filling with the back of a flexible scraper of the back of a large spoon carefully so you dont tear the dough. NOT at all like my moms. I wish I had a time machine so I could write down every step from shopping for supplies, to prepping the fillings and doughs, to the wonderful fragrance of the freshly baked rolls, to taking the first sweet and tangy bite. How thick do you roll the dough before putting on the filling? My aunt made these every year and sent them to my father-in-law, where we enjoyed them year after year. You would need 3 packets. For fruit filling, some of our favorites are apricot, pineapple, raspberry and cherry. Bake 350 degrees for 40 minutes. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. This is a winner!!!! Id appreciate any feedback on what could have gone wrong. We make sure the dough is not too thin. At Christmas, we'd form these into pinwheels except we'd put the filling on top of the points, not under. $(obj).find('span').text(response); Combine flour, sugar and salt. Growing up in Pittsburgh and moving away you never realize how much you miss stuff until they are gone. They taste great so I can overlook a slight defect in the final product. Please tell me why my nutrolls come out doughy inside. Just because! My questions is this: the rolls are very large, and I wondered if youd have any suggestions for making smaller rolls? Thats quite the compliment since she was a fantastic baker. The recipe didnt say what level the baking rack should be on, so I went for the middle. They smell great despite four looking underbaked and wonky. I ADORE nut rolls (or as my husbands Polish family calls them Kolachi). YUM! Just be sure to wrap them completely (I use one layer of heavy duty aluminum foil and then sealed in an air-tight large ziploc bag. Today. That didnt seem to matter much for me, although instant yeast was nice not to have to proof. If its still too sticky then add a little more. I made my Christmas batch last week and managed to get them totally mixed and assembled in an hour while Joseph was at preschool and Dominic was napping. If you do not have a stand mixer, you can mix and knead this dough by hand. Mix well. Once you learn this step you can make anything with dough. Been looking for this since my grandmother passed away, thanks.
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