Serbian Nut Rolls

  • Yield: 1


2cups (4 sticks) butter, softened
1/2cup granulated sugar
6 egg yolks
5cups sifted all-purpose flour
1large cake yeast
1cup warm milk
6 egg whites
1cup packed brown sugar
2pounds walnuts, finely ground


  1. Cream the butter and granulated sugar in a mixing bowl until light and fluffy. Beat in the egg yolks. Add the flour and mix well.
  2. Combine the yeast and warm milk in a small bowl, crumbling with the fingers. Stir into the flour mixture.
  3. Knead the dough on a floured surface until smooth and elastic.
  4. Place in a greased bowl, turning to coat the surface.
  5. Let rise, covered, in a warm place until doubled in bulk. Punch the dough down.
  6. Beat the egg whites in a mixing bowl until stiff peaks form.
  7. Beat in the brown sugar gradually.
  8. Divide the dough into three equal portions. Knead one portion on a floured surface and spread with 1/3 of the egg white mixture. Sprinkle with 1/3 of the walnuts. Roll up and place on a greased baking sheet.
  9. Repeat with the remaining dough portions.
  10. Bake in a preheated 350 degree oven for 45 to 60 minutes or until brown.
  11. Cut each roll into four large pieces, or as desired.

Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)