Thanks for posting this excellent recipe! I should have searched here first! I just hope there are enough left to share with family and friends during the holidays. These are absolutely FANTASTIC and easy to make. The first time I made them, they split while baking. Instead of cake yeast (which I have been unable to find in my area at ANY grocery store) I use 3 1/2 tsp of active dry yeast (about 1 1/2 packages). salt 4 c. flour 4 tbsp. Could I freeze leftover nut mixture from my nut rolls. Or is this going to be a trial and error thing for me lol? I roll it not too thinly because with real Slovenian potica you should see a slight bit of dough between nut layers. Where is a good place to put the dough to rise for your kolache recipe. Kudos! Hi Justin, You only do 1 rise, but its for 3 hours after the nut rolls are assembled (see step #4). One question.how wide would you say the width of the nutroll is after it bakes? where have they been all my life??? This year I thought I had the dough perfect- it felt just perfect!- and yet they split yet again. We have even decreased the amount of filling but they still split. My mother has long since been gone and I thought her receipe was too. I think I have this one figured out! Im looking forward to trying your recipe. Mix well. Refrigerate over night. Merry Christmas I used to make it every Christmas. 1/2 tsp vanilla I appreciate any help and advise anyone can offer It shouldnt be sticky, but should still be quite soft and supple. But this looks AMAZING! I bought one today from a Polish store and it was good but NOT the same. My mother grew up in a predominantly Hungarian neighborhood (and we are Hungarian). I tried this and it worked, so I wanted to pass along the tip in case anyone else wants to try it. I know you rolls dont fall apart, but there are some of us who will no doubt be faced with a crumpling roll. The exact amount that you use will vary wildly depending on the time of year, the ambient air temperature and humidity levels, but definitely go with a little flour at a time, and then stop periodically to feel the dough as you near the end of the flour. I have used dry yeast, 1 and 1/2 packets and the amount of water recommended on the package for that amount of yeast. This is the second time making your recipe for nut rolls and they were just as perfect both times. Hi Michele, I always got it at Giant Eagle or Shop n Save in the dairy section near the eggs, but I havent been able to find it for a couple of years now. Apricot Kolaches Recipe: How to Make It - Taste Of Home Now I use ONLY KING ARTHUR which is the closest to Old World flours our Grandmas used. It wasnt unusual to make 100 plus rolls each Christmas season. I have since learned through MANY OTHER baking attempts NOT ALL FLOURS are the same. Let dough come almost to room temprature before rolling. Foresee any issues with refrigerating the dough? I love this recipe and its the only one I ever use!! If so, how did they turn out? Also, I have to confess, when I saw the title Nut Roll and hadnt seen the photo yet, I expected to see something more like a PayDay candy bar! . This year failure. Due to requests from family and friends, I have to make 3 batches at Christmas. made these Christmas 2014, and they were the best Ive ever had. My mother was full Romanian, her parents having immigrated to America in the 30s. Ive tried other recipes from your site and have always been pleased with the results. The texture and the nut feeling is fabulous oh and the last one I rolled up Wish me luck!! I am of Polish descent and have my mothers original recipe for nut rolls. This bread and filling sounds and looks the same but she baked it flat, not rolled, and cut it into squares. It felt so good to carry on a family tradition! IMG_3271.JPG | Apricot roll recipe, Nut rolls, Nut roll recipe These are called potica in my Slovenian/Italian family. Your recipe is moist and perfect, even at 5,200 feet! Do you freeze these after you cook them? I live in SC and havent been able to find fresh yeast. Thanks for the recipe. My 98-year-old Slovak mothers recipe is nowhere near as good (even she says so). I wish my memory was better, The family members that made it are all gone and my mother just passed so I cant ask her. Authentic Hungarian Walnut Rolls - Chef Lindsey Farr My family and friends are wild about them! I found poppy seed filling in the grocery store and was so excited. Cover the bowl with plastic wrap, then cover with a towel. Thanks for sharing. Also, we added apricot filling to the edge that gets rolled up first on a couple of nut roll, so there is a little apricot in the middle. Cream butter and sugar using an electric mixer, until light and fluffy. Im originally from the Pittsburgh area and my Hungarian / Polish gramma would make these every year. I did a few without egg wash and finished with butter brush after baking and others without. I found that 20 minutes did not get the nut rolls nearly brown at all, and they were still underbaked. I also used the recommendation from one on the reviews about making a belly button on the ends. I blame 2020. I have a different recipe from you for nut rolls that I had issues with everytime. My grandma and mom and dad would make nut rolls! Hi can I substitite with dry yeast??? Your recipe is very similar. Scald milk and add butter. I grew up on these but my sister decided to throw all of my parents recipes away when they passed.