Polish Nut Rolls

Polish Nut Rolls

Polish Nut Rolls

Years ago (back when I was still single) I had a friend who was of Polish descent. Every Easter her mother would make up these wonderful nut rolls.  They were so good.  I decided to try to find a recipe so I could make them myself. This is what I found. I haven’t made them up yet, but I’m sure they’ll come out just as I remember them.

If you make these, please let me know in the comments how they came out. 

Polish Nut Rolls
Recipe Type: Dessert
Cuisine: Polish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 72
Recipe adapted from: http://www.dish-ditty.com/recipe/grandmas-polish-easter-nut-roll-recipe/
Ingredients
  • Dough
  • 1 cup Milk
  • 1/2 cup Sugar (+ 1 Tbl for Yeast)
  • 1 1/2 teaspoon Salt
  • 1 cup Butter (melted and cooled to less than 110 degrees)
  • 3 packets Active Dry Yeast
  • 3/4 cups Warm Water
  • 5 Medium Eggs (lightly beaten together)
  • 7-8 cups All Purpose Flour
  • 2oz Whiskey
  • Walnut Filling (approx 1 c. per roll)
  • 6 1/2 cups English Walnuts (chopped fine, can substitute pecans in a pinch (measure 1 cup after the nuts are chopped))
  • 1 1/2 cup Butter
  • 3 cups Sugar
  • 1 1/2 cup Milk
  • 5 Medium Egg Yolks
  • Icing Mixture
  • 1 1/2 tablespoon Butter (melted)
  • 2 Medium Egg Whites
  • 1 teaspoon Vanilla Extract
  • 1lb Powdered Sugar
Instructions
  1. Make the Walnut Filling First:
  2. Make the walnut filling first so that it has time to cool fully before using. Mix all ingredients in a saucepan and bring to a boil (this will take a bit of time, so be patient). Turn down heat and simmer for about 5 minutes, stirring occasionally. Cool to room temperature before spreading on the rolled out dough. Reserve at least 2 egg whites for the icing mixture.
  3. Make the Dough:
  4. Scald milk (heat until bubbles start to form) in a saucepan (or microwave, approximately 90 seconds). Remove from heat and stir in sugar, salt and butter. Stir until the butter is completely melted. Cool to lukewarm.
  5. In a large mixing bowl, dissolve the yeast in the lukewarm water (100-110 degrees) and add in about 1 Tablespoon of sugar. Allow to sit until mixture starts bubbling. Stir in the milk mixture followed by the eggs, whiskey and then the flour, added one cup at a time. Add the flour until a soft elastic dough forms. If using a stand mixer, use the paddle for the first 4-5 cups and then switch to the dough hook. Once you have added all the flour, knead the dough either by hand or in a mixer with a bread hook for about 5 minutes. Put the dough into a greased bowl: cover with a damp towel and let raise until doubled in bulk (about 1 hour).
  6. Punch the dough down after doubling, then cut into nine equal portions. Keep the portions of dough waiting to be rolled covered with a damp towel. Form one of the portions into a ball (about the size of a softball). Roll out the ball on a floured board into an 18 inch round pizza pie shape. Spread a generous portion of the walnut (see below for recipe), on the surface of the dough, leaving about 1 inch of dough without filling so you can make a seam when rolled. Roll up into a long loaf, being sure to end the roll on the filling-free side. Place the roll, seams side down, onto a greased cookie sheet, leaving some room in between the rolls to raise, cover with a damp towel, and allow them to raise until doubled in bulk (about 30 minutes to 1 hour).
  7. **Allow 2 rolls per cookie sheet. This will allow enough room for raise without touching. If the rolls touch, you are likely to have walnut filling leaking through and the dough in that spot won’t be done.
  8. Once doubled, make sure there is still room between each rolls to allow for further rising in the oven during baking. Bake at 350 degrees for approximately 18 minutes until golden brown on top. Cool completely and ice with the icing mixture below.
  9. Blend the butter, egg whites and vanilla extract in a bowl. Gradually stir in the powdered sugar. Adjust with a little water or powdered sugar as necessary for a smooth creamy texture.

 


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