Famous Inn Nut Rolls Food

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Walnut Nut Rolls (Nut Roll) image

My mom got the recipe for these from my great aunt Grethel. She always makes them for Christmas and New Year's breakfast but they are good all year round.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h30m

Yield 3-4 12 inch rolls

Number Of Ingredients 17

2 tablespoons sugar
2 (1/4 ounce) packets yeast (approximately 4 1/2 to 5 tsp.)
7/8 cup lukewarm milk
4 cups flour
1 cup butter, softened
1 teaspoon salt
2 eggs, separated
1/2 cup butter
1 1/2 lbs ground nutmeats (we use walnuts, approximately 6 cups)
1 cup sugar
3/4 cup milk
1 teaspoon vanilla
1/3 cup butter (optional)
3 1/2-4 cups confectioners' sugar (optional)
1 egg yolk (optional)
3 tablespoons milk (optional)
1 1/2 teaspoons vanilla (optional)


  • Dough: Dissolve yeast in milk with sugar. Add butter, salt, and egg yolks.
  • Stirring to mix. Add 2 cups flour and mix well, add remaining flour. Knead 5 minutes.
  • Divide dough into 3-4 parts, cover and let rise while preparing filling.
  • Filling: Heat all ingredients in a sauce pan until butter melts and sugar dissolves. Remove from heat and let cool.
  • Roll out each portion of dough to an 1/8 inch thickness in a rectangle shape. Spread an equal amount of filling on each portion on dough. Roll up jelly roll fashion and let raise 15-20 minutes.
  • Brush with egg whites before baking. (I accidentally forgot to do this one year and have decided we like it better without the egg wash.) Bake at 350°F for 30 minutes.
  • Once cool, top with icing, if desired.
  • Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.


Joanna's Nut Roll image

Homemade nut roll and poppy seed roll that is sweet and moist. These recipes have been passed down from my grandmothers to my mother who combined three into one recipe.

Provided by Sheila

Categories     Bread     Yeast Bread Recipes

Time 5h50m

Yield 60

Number Of Ingredients 24

2 cups milk
1 (0.6 ounce) cake cake yeast
¼ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
6 cups all-purpose flour
1 teaspoon ground cinnamon, or more to taste
1 teaspoon nutmeg
½ cup butter
1 cup white sugar
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 slice bread, toasted
3 pounds walnut halves
1 ¼ pounds pecan halves
1 teaspoon vanilla extract
1 cup honey, or to taste
½ cup white sugar
1 teaspoon ground cinnamon, or to taste
1 teaspoon nutmeg
4 egg whites
2 cups milk, or as needed
¼ cup butter, melted - divided
2 egg yolks
½ cup milk


  • Heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. Mash the cake yeast with the warm water in a bowl, and set aside.
  • In a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. In a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. Beat in 2 eggs and 1 teaspoon of vanilla extract. After milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. Beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. Dough will be very soft.
  • Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 8 minutes. Place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. Cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
  • Punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. Cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
  • While dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. Place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. Mix in milk, a little at a time, to make a workable mixture.
  • Beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. Spread 1/6 of the nut mixture onto each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. Place filled rolls on the prepared baking sheet, seam sides down.
  • Beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. If desired, allow to rise 30 more minutes (for more puffy rolls). Poke holes in the rolls every 4 inches.
  • Bake in the preheated oven until golden brown, 50 to 65 minutes. A toothpick inserted into the center of a roll will come out clean. Brush rolls with melted butter after removing from oven; allow to cool on racks.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 25 g, Cholesterol 20.6 mg, Fat 24.8 g, Fiber 2.9 g, Protein 7 g, SaturatedFat 3.8 g, Sodium 72.7 mg, Sugar 11.6 g


Romanian Nut Roll (Kifla) image

Delicious yeast bread with sweet walnut filling. From Bless the Food and Drink of Your Servants, St. Michael Romanian Byzantine Catholic Church 80th Anniversary Cookbook. Aurora, IL, 1988.

Provided by jorie.west

Categories     Breads

Time 3h40m

Yield 4 loaves, 16 serving(s)

Number Of Ingredients 14

4 1/2 teaspoons active dry yeast (2 packets)
1/2 cup lukewarm milk
1/2 cup sugar, plus
1 teaspoon sugar
1/2 teaspoon vanilla
6 cups flour
1 cup butter
3 eggs
1 teaspoon salt
1/2 pint sour cream
1 lb walnuts, ground
1 cup white sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon


  • Mix ingredients for filling, set aside.
  • In another bowl, mix yeast, milk, 1 teaspoon sugar, and vanilla together and set aside for about 10 minutes.
  • In a third bowl, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles course crumbs.
  • Add eggs, salt and sour cream, then add yeast mixture, mix and knead well until dough is shiny (about 15 minutes).
  • Divide into 4 balls. Roll out each ball to about 9" x 13" and spoon 1/4 of the nut filling over each.
  • Starting at the narrow end, roll dough into a loaf. Pinch the ends and fold them under. With the seam side down, let loaves rise in greased pan for 2 hours.
  • Brush with beaten egg and bake at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 595, Fat 34.6, SaturatedFat 11.2, Cholesterol 73.9, Sodium 278.4, Carbohydrate 63.4, Fiber 3.5, Sugar 23.7, Protein 11.5


Nut Roll and Poppy Seed Roll image

Provided by Food Network

Categories     dessert

Time 9h15m

Number Of Ingredients 20

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
1 pound poppy seeds
2 cups milk
1 1/2 cups sugar
1/2 stick butter
1 cup raisins
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.
  • Combine all ingredients in a saucepan. Simmer for 30 minutes. Let cool entirely before using as a filling.
  • Mix all ingredients together.


Bohemian Nut Roll Filling image

An old family hand me down that I love. It is enough for 2 nut rolls. I had to guess on time as most times I haveground nuts in the freezer, and I have never timed it.

Provided by jannie2

Categories     Yeast Breads

Time 2h

Yield 2 nut rolls

Number Of Ingredients 8

1 cup sugar
2 cups ground walnuts
1/4 cup oleo or 1/4 cup butter
1/2 cup canned milk
2 eggs, beaten
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon grated fresh lemon rind


  • Heat sugar. nuts, milk, eggs and salt in edium saucepan.
  • Sirring constanly, cook over moderate heat for 10 minutes, or until it thickens.
  • Remove from heat, add vanilla and lemon.
  • Chill until cool.
  • Spread thinly over dough.
  • Enough for 2 nut rolls.

Nutrition Facts : Calories 1435.5, Fat 86.5, SaturatedFat 14.9, Cholesterol 237.5, Sodium 725.5, Carbohydrate 153.5, Fiber 5.5, Sugar 144.2, Protein 24.8


Nut Roll image

This recipe has been handed down for 2 generations. It is great for thanksgiving, christmas and easter. This was my grandmothers recipe. You can also substitute nutfilling for prepared poppy seed filling, (SOLO)

Provided by Jim Tasker

Categories     Yeast Breads

Time 1h30m

Yield 4 nut rolls

Number Of Ingredients 15

1/2 cup canned milk
1/2 ounce yeast (2-1/4 packets of active dry yeast)
2 tablespoons sugar
3 egg yolks (reserve egg whites for filling)
1 egg
1 teaspoon salt
1/2 lb butter (softened)
6 cups flour
1/2 pint sour cream
3 tablespoons sugar
1 cup sugar
3 egg whites (stiffly beaten)
1 lb chopped walnuts
5 tablespoons canned milk
1 teaspoon vanilla (optional)


  • Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
  • Combine: 1/2 cup canned milk.
  • 2 tblsp sugar.
  • Mix and heat to 110- 115 degrees.
  • Add: (2) 1/4 packets of active dry yeast.
  • (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
  • When yeast mixture has doubled in size.
  • Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
  • Gradually blend in the 6 cups of flour to mixture one at a time.
  • Mix and cover for 30 minutes.
  • Separate dough into 4 parts.
  • Roll out 1/4" thick.
  • Spread filling over entire surface of dough, roll from smallest end.
  • Place on an ungreased cookie sheet and let rise for one (1) hour.
  • Poke fork holes on top, 1/2" apart.
  • Brush with beaten egg and water (mixed) and sprinkle with sugar.
  • Bake at 350 degrees for 35-40 minutes.
  • I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.


Nut Rolls image

This is a combination of two or three old recipes.

Provided by Karren L. Kukral

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 35

Number Of Ingredients 15

1 cup white sugar
¼ teaspoon salt
1 cup butter
3 eggs
½ pint sour cream
1 ounce active dry yeast
½ cup warm milk
1 teaspoon white sugar
7 cups all-purpose flour
2 ½ pounds ground walnuts
1 ¼ cups melted butter
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 egg whites


  • In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
  • To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
  • Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
  • Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g

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