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Grandma Susan’s Nut Roll: A Taste of Home

The memory is as vivid as if it were yesterday: the scent of yeast and toasted walnuts swirling through Grandma Susan’s warm kitchen, the comforting weight of the dough in my hands, and the quiet murmur of conversation as we all pitched in to create these magnificent rolls. We weren’t just baking; we were building memories, kneading in laughter, and frosting with love. This wasn’t just dessert; it was a legacy, a taste of home that has been passed down through generations, and I’m so honored to share it with you.

Recipe Overview

Prep Time: 36 hours 30 minutes
Cook Time: 24-30 minutes
Total Time: 36 hours 54 minutes – 37 hours
Servings: 50
Yield: 8 rolls
Dietary Type: Not specified, contains gluten, dairy, and eggs

Ingredients

Dough:

9 cups all-purpose flour
1 cup milk, scalded
1 cup half-and-half
5 ounces evaporated milk
¾ cup sugar
1 tablespoon salt
3 tablespoons active dry yeast
6 large eggs

Filling:

2 lbs walnuts, ground
1 cup sugar
1 tablespoon vanilla

Additional:

1 cup butter, melted
2 ½ ounces cinnamon, ground
3 large eggs, beaten

Equipment Needed

Large mixing bowls
Measuring cups and spoons
Baking sheets
Rolling pin
Pastry brush
Whisk or fork

Instructions

Begin by dissolving the active dry yeast in ½ cup of the scalded milk (still hot) and 1 tablespoon of sugar. Let this mixture stand for about 5-10 minutes, until foamy, which indicates that the yeast is active and ready to work its magic.
In a large mixing bowl, combine the remaining dough ingredients: all-purpose flour, the remaining ½ cup of scalded milk, half-and-half, evaporated milk, ¾ cup sugar, salt, and eggs.
Add the yeast mixture to the other ingredients. Knead the dough by hand until it is soft and elastic. This process usually takes about 8-10 minutes. A stand mixer with a dough hook can also be used. The dough should be smooth and pliable, not sticky.
Refrigerate the dough for a minimum of 10 hours. This slow, cold fermentation process is crucial for developing the rich flavor and perfect texture of the nut roll. Do not keep the dough in the refrigerator for more than two days, as it may become overly sour.
Once the dough has chilled, divide it into eight equal balls. Place the dough balls in a warm place, covered with a clean kitchen towel, and let them rise for 2 ½ – 3 hours. This second rise allows the dough to become light and airy.
While the dough is rising, prepare the filling. In a medium-sized bowl, mix together the ground walnuts, 1 cup sugar, and vanilla. In a separate bowl, beat the eggs – these will be used for brushing the rolls before baking.
On a well-floured surface, roll out one dough ball into a rectangle, no more than ¼” thick. The thinner the dough, the more layers you’ll have in your finished roll.
Brush the rolled-out dough liberally with some of the melted butter. Remember, you have 1 cup of melted butter for eight rolls, so don’t be shy! The butter helps the filling stick to the dough and keeps the rolls moist in the middle.
Spread the walnut filling evenly over the buttered dough.
Sprinkle some cinnamon on top of the filling. The amount of cinnamon is up to your personal taste – add as much or as little as you like.
Roll up the dough loosely, starting from one long edge and rolling towards the other. The length of the roll doesn’t matter, as long as it fits on your baking sheet.
Place the rolled dough seam-side down on a baking sheet. Make three or four small slits diagonally across the top of the roll. These slits allow steam to escape during baking and prevent the roll from bursting.
Brush the top of the roll generously with the beaten eggs. This will give the baked roll a beautiful golden-brown color.
Bake at 350ºF (175ºC) for 24-30 minutes. Your cook time will depend on how thick you rolled out your dough and how much filling you used. The roll is done when it is a beautiful golden-brown color on the outside, and the slits you cut in the top have opened up, and some filling starts to bubble out.
It’s recommended to bake one roll first as a test. When you think it’s finished, cut it in half to see if the dough in the middle is cooked. If not, simply adjust your baking time accordingly for the remaining rolls.
Allow the nut roll to cool slightly before slicing and serving.
Serve the roll by cutting slices off about 1″ thick.

Expert Tips & Tricks

For an even richer flavor, lightly toast the ground walnuts before adding them to the filling.
If you’re short on time, you can use store-bought ground walnuts, but freshly ground walnuts will always have a superior flavor.
To prevent the bottom of the rolls from burning, line the baking sheet with parchment paper.
If the top of the rolls start to brown too quickly during baking, tent them with foil.
Ensure your yeast isn’t expired, or the dough won’t rise properly. Always check the expiration date.

Serving & Storage Suggestions

Serve Grandma Susan’s Nut Roll warm or at room temperature, sliced into approximately 1-inch thick pieces. A light spread of butter complements the nutty filling beautifully. Leftover rolls can be stored at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, wrap the rolls tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	293.2 kcal	N/A
Calories from Fat	158 g	54%
Total Fat	17.7 g	27%
Saturated Fat	4.4 g	21%
Cholesterol	51.1 mg	17%
Sodium	187.2 mg	7%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	2.8 g	11%
Sugars	7.7 g	30%
Protein	7.1 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Poppy Seed Filling: Substitute the walnut filling with a poppy seed filling for a traditional variation.
Fruit Filling: Use your favorite jam or jelly as a filling for a sweeter roll.
Gluten-Free: While challenging, you could attempt a gluten-free version using a high-quality gluten-free flour blend designed for baking, but expect textural changes.
Vegan: Replacing the eggs and dairy products would require significant adjustments and likely change the final product considerably. Substituting the butter with vegan butter and using a plant-based milk alternative like almond or soy milk are possible starting points, but finding a good egg replacer for the dough will be challenging.
Citrus Zest: Adding orange or lemon zest to the walnut filling provides a bright, aromatic twist.

FAQs (Frequently Asked Questions)

Q: Why is my dough not rising?
A: The most common reason for dough not rising is inactive yeast. Ensure your yeast is fresh and hasn’t expired, and that the milk you use to activate it isn’t too hot, as excessive heat can kill the yeast.

Q: Can I use a stand mixer instead of kneading by hand?
A: Absolutely! A stand mixer with a dough hook can make the kneading process much easier. Knead on medium speed for about 6-8 minutes until the dough is smooth and elastic.

Q: How do I prevent the filling from leaking out during baking?
A: Making small slits on the top of the roll helps steam escape and prevents the roll from bursting open. Also, avoid overfilling the roll with filling.

Q: Can I freeze the unbaked rolls?
A: Yes, you can freeze the unbaked rolls after they have been shaped. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.

Q: What if my rolls are browning too quickly?
A: If the rolls are browning too quickly, tent them loosely with aluminum foil during the last part of the baking time. This will help to prevent them from burning.

Final Thoughts

Grandma Susan’s Nut Roll isn’t just a recipe; it’s a piece of our family history. It’s a tangible connection to loved ones and a reminder of simpler times. I hope this recipe brings you as much joy and satisfaction as it has brought my family for generations. Don’t hesitate to experiment with different fillings or variations to make it your own, and please share your creations and feedback! Pair a slice with a steaming cup of coffee or tea for the ultimate comforting experience. Happy baking!

Grandma Susan’s Nut Roll Recipe