Nutroll cravings got you looking up recipes for hours? Ugh, I get it! Finding a classic Polish nut roll (they call it Rolada Orzechowa, but who can pronounce that on the first try?) that actually turns out right can be…well, let’s say a little messy in the kitchen. My grandma used to bake this every single winter holiday, and I swear she never even measured the flour. If you ever peek at your own dough and wonder if it’s supposed to be THIS sticky, you’re not alone. It’s all doable though, I promise, and oh my gosh—when you smell that filling baking? Pure coziness. Let’s take the plunge and make this comfort food together.
How to Make Nut Rolls
Let me break it down so you don’t feel overwhelmed. First, you need a sweet, yeasty dough—that’s the base magic. I use regular flour, a dash of sugar, eggs, butter (lots…oops), and a bit of salt. Activate your yeast with warm milk; if it gets bubbly, you’re set. If not, toss and start over. Been there, not fun.
Then the filling has to be rich and nutty. Ground walnuts (pecans also work but everyone in my family would yell at me for saying that), sugar, bit of milk, and a splash of vanilla. Honestly, I’ve thrown in a cheeky spoon of honey for good measure. Spread it out, roll the thing up like a jelly roll and pinch the edges so you don’t end up with walnut lava all over the oven floor.
The trickiest bit? Rolling it up without busting the dough open, especially when you’re impatient. Go slow! Bake it until golden and the kitchen smells like the inside of a five-star pastry shop. (You win points for that scent alone.)
“I followed this nut roll recipe exactly and it tasted just like my Polish Babcia used to make. Absolutely worth the effort!” – Marta, Cleveland
Baking Time
Timing is…well, it matters more than you think with nut rolls. If you underbake, the dough stays gooey. Overbake, it’s basically a brick. I usually pop it in at 350°F (about 175°C, if you’re fancy) for around 35 to 40 minutes. Don’t trust timers alone! Peek after half an hour. The top should look golden brown—not pale, not burnt toast.
If you’re unsure, jab a toothpick into the fattest bit and if it comes out clean, you’re basically golden. Wait until it cools or you’ll burn your tongue, trust me. Patience isn’t my strong suit either, but it pays off here.
How to Store
So you nailed the baking, and now your kitchen smells like Christmas. If (big if) there’s any left, you gotta store it right so it stays fresh. Wrapped up in a clean kitchen towel on the counter? Fine for two days. Want it for the whole week? Pop it in an airtight container.
Oh, and for longer keeping, slice it and freeze with parchment between the slices. That way, you can sneak one out at a time—no judgement if you eat it cold at midnight.
Variations
You wanna switch it up? Let’s get wild. Some folks swear by adding a handful of golden raisins to the filling. Others go super classic and toss in poppy seeds (that’s how my neighbor does it). Hazelnuts instead of walnuts, just for fun? Why not.
I once mixed in a little cinnamon and orange zest, and my brother acted like I’d unlocked a secret level of dessert. There are no strict rules here—well, except don’t put fruit punch in the dough (I tried it, don’t ask).
Helpful Tips
- Let your dough rise: Seriously, don’t rush this. Cold dough means dense roll.
- Don’t skimp on nuts: The more, the merrier.
- Work on a floured surface: Or everything sticks and you’ll cry.
- Egg wash on top: For that shiny bakery finish.
Common Questions
Do I have to use walnuts?
Nope! Pecans or hazelnuts work. But walnuts keep it closest to the original flavor.
Why did my roll split?
Probably rolled it too tight or the dough dried out. Looser roll and a damp towel cover help.
Can I use store-bought dough?
Technically yes, but honestly, homemade tastes so much better here.
How long will nut roll keep?
A few days on the counter, up to a week in the fridge, and a month if you freeze it right.
Is this the same as Kolach?
Pretty close. Some people call it Kolach or Kolacky. Every family’s got a different name for the same thing.
Rolled Up and Ready to Go
Alright, you’ve got all the tips, tricks, and a couple tales from my personal nut roll disasters. Honestly, if I can make this (with flour on the ceiling and everything), you totally can too. Remember, you can always peek at this Country Cottage Bake Shop: Nutroll | Kolach for some pro pics, check out another take in the Nut Roll Recipe – Brown Eyed Baker, or browse through places to get nutroll in the area? for new twists and bakery inspo. Stay messy, stay cozy—and don’t forget to share (even if you want to keep it all for yourself).
