Nut Roll and Poppy Seed Roll

Total Time:
9 hr 15 min
8 hr 30 min
45 min
  • 4 cups flour
  • 1 cake yeast (1- ounce)
  • 1 cup butter
  • 3 egg yolks
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 teaspoons salt
  • Powdered sugar, for rolling
  • Poppyseed Filling, recipe follows
  • Walnut Filling, recipe follows
  • Poppyseed Filling:
  • 1 pound poppy seeds
  • 2 cups milk
  • 1 1/2 cups sugar
  • 1/2 stick butter
  • 1 cup raisins
  • Walnut Filling:
  • 1 pound ground walnuts
  • 1 tablespoon melted butter
  • 1 cup sugar
  • 3 teaspoon milk
  • 1 teaspoon vanilla
  • Put flour in bowl and crumble yeast into flour. Cut in butter as for pie crust. Mix yolks and sour cream, vanilla (yeast in water if dry is used), and salt. Mix well with flour mixture well. Divide into 4 (6 for smaller rolls) parts and refrigerate in plastic wrap overnight.

  • Roll out one piece of dough into rectangle on powdered sugar. Spread 1/2 of one type of filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Brush with beaten egg and bake on greased sheets in a preheated 350-degree F oven for 45 minutes.

Poppyseed Filling:
  • Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.

Walnut Filling:
  • Mix all ingredients together.

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Cooking Tips
3.8 11
Dough was entirely too hard and dry. Would not stick together. couldn't roll. Tossed the dough out; used a different recipe for the dough, turned out great.<br /> item not reviewed by moderator and published
Well that was an interesting experience! I'm new to baking and had never used yeast before.  I ended up using dry yeast but must have messed that part up as the dough was very dry and difficult to roll out.  I didn't even make the poppy seed filling and ended up with extra walnut filling.  I think this was due to not rolling out the dough enough so the rolls are small.  The end result was tasty but just not very pretty!  I would have appreciated more detail in the directions for those of us just learning!  item not reviewed by moderator and published
I made this recipe for the first time today and it turned just as you stated, nice and flaky and my husband loved it.  I also used prepared poppyseed filling which I have always done in the past. My only complaint is that they stuck to the cookie sheets (I did as the directions said and greased the sheets) and I had an extremely hard time removing the rolls.  The next time I make this recipe I will use cooking spray and hopefully will not have the same problem as today. item not reviewed by moderator and published
Oh it is terrible. I was expecting to boil this into a poppy paste that is why I chose this recipe. Looking at other recipes that call for poppy seeds, asks that you grind them first in a food processor or coffee grinder. item not reviewed by moderator and published
These came out perfect for me. I used the conversion and used dry yeast. I followed emviater's tip and poked 3 very small slits in each roll. They didn't crack item not reviewed by moderator and published
Two things are missing from this recipe. #! a shot of whiskey added to the dough. #2 raisins in the walnut mixture. item not reviewed by moderator and published
my polish neighbor made nut rolls and i would watch her. Before baking she would take a sharp knife and poke two or three holes in each roll and they would never break apart when baked. item not reviewed by moderator and published
I just made these nut rolls for Easter. The recipe is almost exactly the same as my mother in laws recipe. She learned to make these when she was a teenager by a Slovak neighbor. She taught me how to make them when I was in my 20's and I have been carrying on the tradition for 25 years now. I omit the vanilla and add 3 tablespoons of sugar to the dough. This is the best recipe for nut roll ever! The smell in my house right now is incredible. This batch did not split open but they usually do. I don't worry too much about the cracking/splitting because they taste awesome! item not reviewed by moderator and published
I have made this recipe about three times now and always end up with the same problem. The dough always seems to crack wide open. I also find the dough a little flaky. Both the poppy seed and nut rolls taste great, but they look terrible. My grandmother, from Hungary, used to make both of these and I remember the finished product used to be a thinner textured dough and was not as flaky. So, as part of my review, I would also like to ask if I'm doing something wrong. Maybe filling the dough to much? item not reviewed by moderator and published
This is the best recipe I have ever tasted. Very flaky crust, nut filling is perfect for this roll. I have been making many different recipes over the past 40 years and this is the best. The only trouble I have is with keeping the rolls from breaking open, any suggestions? item not reviewed by moderator and published
This recipe was better than I could have imagined. I had never made nut roll but had it my entire life. I could not find a treasured family recipe and feel that all of my family would have treasured this recipe even more! It came out perfect. I have had dry flavorless and all kinds of nut roll. This is tops. I used a little less sugar for the nut mixture and think I could of used even less. This is only preference because it came out very sweet. The consistency was really nice. I cheated with the poppyseed and used a can I already had. This worked out pretty well also. Great recipe, will use again for sure! item not reviewed by moderator and published
yuck item not reviewed by moderator and published