Shirley's Christmas Walnut Roll
A rich, buttery dough makes this nut roll a yummy addition to any Christmas cookie platter.
Recipe type: Dessert
Cuisine: Christmas
  • For The Dough
  • 2 sticks, ½ lb, butter, cold and cut into cubes
  • 1 Tablespoon dry yeast
  • 1 cup warm water
  • 5 Tablespoons sugar
  • 4 cups all-purpose flour
  • 2 egg yolks
  • 1 teaspoon salt
  • For The Nut Filling
  • 1 pound walnuts, ground
  • ¾ cup sugar
  • ½ cup honey
  • ¾ cup milk
  • Juice of one lemon
  • Dash cinnamon
  1. For The Dough
  2. Add one teaspoon sugar to warm water. Add yeast, and stir to dissolve. Put in warm place, until the yeast begins to bloom.
  3. In the bowl of your mixer using the paddle attachment, add 4 cups of flour, salt, and sugar. Mix for a few seconds, until the dry ingredients are combined.
  4. Add the butter cubes, and on the lowest speed of your mixer, stir for 30 seconds to one minute, until the butter is broken up and distributed through the flour.
  5. Add the egg yolks, and mix for 15-30 seconds, until the yolks are evenly distributed.
  6. Pour in the yeast mixture. On the lowest speed of your mixer, stir the ingredients until a dough forms 1-2 minutes.
  7. Place the dough on a floured surface. Knead for 5 minutes, until the dough forms a soft ball.
  8. Place the dough in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Place in a warm spot, and allow to rise to double in bulk.
  9. When the dough has risen, gently punch it down. Bring it together into a ball. Cover and allow to rise again until doubled in bulk.
  10. After the second rise, place dough on a lightly floured surface. Cut into thirds. Roll the dough into a rectangle.
  11. Spread ⅓ of the walnut filling evenly across the dough, leaving 1" across one long end, so you'll be able to seal the roll.
  12. Starting with a long end, roll the dough over the filling. When the roll is formed, pinch the 1" end across the roll to seal.
  13. Place the walnut roll on a baking sheet lightly greased or lined with parchment paper or silpat.
  14. Repeat with the remaining dough, so you have 3 rolls.
  15. Cover the walnut rolls with a dish cloth. Allow to rise, while the oven is heating.
  16. Reheat the oven to 350 degrees F. Bake for 25 minutes, until the rolls are golden brown. Remove from oven to a cooling rack. Allow to come to room temperature before slicing.
  17. For The Filling:
  18. In a large saucepan over medium heat, add all the filling ingredients. Stir together, and cook until the filling begins to "pop." Remove from the heat and allow to cool.
When the rolls have cooled, you can wrap them in aluminum foil an freeze until service. Allow the rolls to thaw and come to room temperature, before slicing.

Optional: When you're ready to serve and before slicing, you can drizzle an icing made of milk, powdered sugar, and vanilla mixed together to a medium thickness. The icing should be drizzled, not spread over the nut roll.
Recipe by At Mimi's Table at