Russian Nut Rolls

  • Yield: 6 to 8 pieces


2packages dry yeast
1/2cup warm water
6-- egg yolks
10cups flour
1tablespoon baking powder
1tablespoon salt
1tablespoon sugar
2cups shortening
2-- (14 1/2-ounce) cans evaporated milk, minus 1 cup
1tablespoon vanilla
2pounds English walnuts
2cups sugar (more if desired)
4tablespoons butter
1/4cup milk (approximately)


  1. Dissolve the yeast in 1/2 cup warm water, let rest.  Beat the egg yolks.  Mix together the dry ingredients and cut the shortening into the flour mixture with two knives or pastry blender until coarse.  Add the yeast mixture, egg yolks and the evaporated milk.  Mix well and knead 1 minute.  Place in a greased bowl and cover.  Let rise until double in bulk–3 or 4 hours.  Meanwhile, using a food mill or blender, grind finely 2 pounds of English walnuts.  Add sugar, softened butter and enough milk to make a dry paste.  When dough is ready, divide into 6 to 8 parts.  Roll each one on a sugared board.  Sprinkle board with sugar, not flour.  Roll into a rectangle.  Spread with nut mixture and roll up as you do a jelly roll.  Seal edge well and place on greased cookie sheet with the seal on the bottom.  Bake in 350F oven about 30 minutes or until brown.  Cool and slice.  Makes 6 to 8 rolls that slice into numerous servings. If desired, the roll can be sliced prior to baking and cooked individually like cookies.  This keeps and freezes well.  The recipe can be cut in half if desired.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc.’s River Road Recipes II (Baton Rouge, Louisiana, 1976).