Honey Nut Rolls are filled with ground walnuts and sweet honey. They’re sure to become a new holiday tradition.
This post was created in partnership with Fleischmann’s® Yeast. Thank you for supporting the brands that help bring these recipes to life.
Nut rolls have always been a part of our holiday table. I don’t remember my Nana baking them, but I do remember she’d buy them from the church bake sale and bring them home for the family. We’d slice the roll, briefly warm a piece and spread butter over it. Like our pumpkin rolls, these were the treats I looked forward to most every season.
While organizing props in the basement recently, my mom and I found a handwritten recipe I’d tucked into a binder years ago. It was written by Elsie, my great-grandmother’s neighbor. As a child I’d visit Elsie and she’d always offer a snack — popcorn drizzled in butter, a bowl of chopped apples, or a warm slice of nut roll. Her kitchen was my favorite place for an afternoon treat.
My mom swears Elsie’s nut rolls were the best, especially because of her frosting, which included a secret splash of whiskey. Elsie’s recipe, though beloved, left a few blanks that made me hesitant to attempt it right away. To get comfortable with the technique, I began with a tested recipe from Fleischmann’s® Yeast for Maple Walnut Nut Roll and replaced the maple flavor with honey to echo Elsie’s filling.
Working with yeast can feel intimidating, and my mom admitted she was nervous after reading Elsie’s notes. I reassured her that using quality yeast and an instant-read thermometer simplifies the process. We used Fleischmann’s® RapidRise™ Yeast, which also shortens rising time — a welcome benefit during the busy holidays.
The recipe was straightforward and the dough turned out soft and easy to roll very thin. The honey added a rounded sweetness that complemented the ground walnuts and deepened the filling’s flavor. The finished rolls held together well and baked into attractive, tender loaves.
The first batch was a hit: my dad and brother ate more than half a roll before anyone suggested warming it or adding butter. My daughter, Elle, loved the frosting and happily picked little bits off every slice.
Next up we plan to try Elsie’s original recipe and see what differences her technique and that splash of whiskey bring to the finished rolls. After that, a poppyseed roll is on our list — there’s always another family favorite to explore.
My hope is this post encourages you to step out of your comfort zone in the kitchen and try baking a little extra this season. Classic recipes are comforting, but experimenting can create new traditions and memories that last for years.
If you enjoy working with yeast, try other favorite recipes like Caramel Apple Cinnamon Rolls or classic Potato Rolls. These are wonderful for holiday breakfasts, gift baskets, or bringing to gatherings.
Honey Walnut Nut Roll
Ingredients
- 6 to 7 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 envelopes Fleischmann’s® RapidRise™ Yeast
- 1 cup sour cream
- ½ cup water
- 1 cup butter
- 3 eggs at room temperature
- ¾ cup butter
- ½ cup sugar
- ½ cup honey
- 5 cups ground walnuts
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 2 tablespoons pure vanilla extract
Instructions
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Mix 2 cups flour, sugar, salt and undissolved yeast in a large mixing bowl.
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Combine sour cream, water and butter; heat to between 120° to 130°F. (Butter may not fully melt.)
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Gradually add the warm mixture to the dry ingredients and beat 2 minutes at medium speed with an electric mixer.
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Add eggs and 1 cup flour; stir to combine.
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Stir in enough remaining flour to form a soft dough.
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Turn dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic.
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Cover and let the dough rest 10 minutes.
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For the filling, melt ¾ cup butter over low heat. Stir in ½ cup sugar and ½ cup honey. Add ground walnuts and blend well; set aside.
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Divide the dough into 4 equal pieces.
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Roll each piece into a 14 x 12-inch rectangle.
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Spread each rectangle with an equal portion of the nut filling.
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Roll each up from the long side and seal the edges.
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Place rolls on greased baking sheets with sealed edges down. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
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Bake at 350°F for 35 minutes or until done. Remove from baking sheets and cool on wire racks.
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For frosting, combine powdered sugar, milk and vanilla until you reach the desired consistency. Drizzle over each cooled roll.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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