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Sunday, January 1, 2012

NUT ROLL - by Mary Haelsen's Little Sister

Blogger's note: There are a number of Poppy Seed and Nut Roll Recipes here, I felt we should post them all due to the fact they are "Perth Amboy's Family Recipes".

My little sister makes the best nut rolls. She modifed my mom's and grandfather's recipes, combining the best of each,which is probably why they are so delicious. Here is her recipe. 



  • 1 envelope (or square) yeast
  • 1/4 cup warm milk
  • 1/2 pound butter (2 sticks)
  • 4 egg yolks, beaten
  • 1/2 pint of half & half
  • 4 cups flour
  • 1tsp sugar
  • 3/4 tsp salt

Dissolve yeast in warm milk. Melt butter & mix with beaten egg yolks.
In separate bowl sift flour, sugar & salt. Mix yeast with butter, egg yolks & half & half. Add flour. Mix until smooth. Shape into 3 balls & refrigerate overnight.

(Nut filling)

  • 1 pound walnuts, finely chopped
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 4 egg whites, beaten stiff

Mix nuts, sugar vanilla. Fold in Beaten egg whites. Use 1 to 1 1/4 cups per roll. (Usually I make this and refrigerate overnight with the dough but you can just keep the egg whites in and make the mixture the next day..up to you.)

Roll out each ball into a 1/8 to 1/4 inch thick rectangle. Spread with filling to within 1/2 inch of sides. Roll up & place loaves on baking (ungreased) sheet and place in warm spot for 3 hours. ( I usually cover loaves with clean dish towel while they rest). 

Brush top with beaten egg & Bake @ 325 for 1 hour.

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