hungarian nut rolls

How To Make hungarian nut rolls

Test Kitchen Tips

Because it uses twice as much yeast as a usual bread recipe, it will take longer for the yeast to dissolve. Ours took 20 minutes. After the first pan of rolls, set a timer for 1 hour. After 30 minutes, start to work on the second set of rolls. That way the time the rolls are prepped, risen, and baked is staggered.

Nut filling ingredients, except butter, in a bowl.

Step 1

Instructions for making nut filling: Combine all ingredients except the butter.

Stir in melted butter and heat in a saucepan.

Step 2

Add the melted butter and mix well. Heat mixture in a large saucepan over medium heat until the ingredients blend well and thicken slightly, about 8 – 10 minutes. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use it as a topping for an apple pie, top baked sweet potatoes, or use it in a coffee cake recipe.

Step 3

Cool the mixture.

Step 4

Instructions for making dough: Dissolve yeast in warm milk (105-115 degrees F.).

Step 5

Combine the rest of the ingredients.

Add yeast mixture and stir until a dough forms.

Step 6

Add the yeast and milk mixture. Blend very well.

Step 7

Divide dough into 4 or 6 parts depending on the length of nut roll wanted. This will make 4 – 6 loaves.

Step 8

Roll about 1/4-inch thick.

Step 9

Spread with the cooled nut filling.

Roll and make sure the edges are sealed.

Step 10

Roll up jellyroll fashion. Make sure the edges are sealed and fold over the ends.

Place on a baking sheet, loosely cover with plastic wrap, and let rise.

Step 11

Place the sealed portion down on a parchment paper-lined baking sheet. Loosely cover with plastic wrap. Let rise for 1 hour or until it has doubled in size. Begin to preheat the oven to 350 degrees F.