Nut Rolls

13

"This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares."

Ingredients

servings 263 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.
  2. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands.
  3. Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle.
  4. Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking.
  5. Brush tops with beaten egg yolk just before placing in oven.
  6. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown.

Reviews

13
  1. 16 Ratings

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Most helpful

The closest thing I've ever found to my late Grandmother's Roshky recipe!! Thought that wonderful treat was lost forever--THANK YOU, Bob! The rolls were fabulous, easy to make, and well worth th...

Most helpful critical

These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use...

The closest thing I've ever found to my late Grandmother's Roshky recipe!! Thought that wonderful treat was lost forever--THANK YOU, Bob! The rolls were fabulous, easy to make, and well worth th...

Have been searching for an "old" recipe and this came so close. Made them today and they are beautiful. My husband, who is Slovenian, said they are the best ever. The only thing I'd disagree ...

Loved them. It took me a long time to grind the walnuts (I have since bought me a better nut grinder), but otherwise easy to do. Two of my rolls cracked open a bit during baking. I'm not sure if...

These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use...

thank you so much for the best nut roll recipe i have ever made. i have been making them for years but this is the best. the only thing is that i make my own fillings but the dough is excellent...

Followed the directions to a "T" but it must not be the recipe I was looking for. While this is OK I would recommend adding honey and maybe something else to the nut filling to make it moist lik...

Another technique is to allow the dough to rise about 2 hours before forming into balls and then rolling them out. A filling I use is 2 cups chopped walnuts, 3/4 cup sugar and about a 1/4 cup mi...

Thanks Bob for this recipe, my Grandmother use to make nut roll on the holidays and she passed away before I had chance to get her recipe and this taste just like hers Thanks again. Sandy

The Name in Slovak is Kolach and more then one is Kolachie this is the nut roll not a cookie. Roshky are the small version, but are cookies. In both rest the dough to stay tender... Got this ...