"This is a combination of two or three old recipes." — Karren L. Kukral
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active dry yeast
2 1/2 pounds
1 1/4 cups
Excellent!!! So far I've made them 2 times(for family and very close friends) and have gotten nothing but RAVE reviews. The only problem is they have split in a few places each time. PLEASE let me know what can be done to stop that from happening. I've even reduced the yeast in half the 2nd time...no luck! I'd love to make them and give them to co-workers and neighbors, but can't with the way they look. Help!!! These are too good to give up on...
Ok, I feel so bad about leaving such a low rating. And usually when I don't like something, I just don't rate it at all. But I am so completely disappointed with this recipe... and mostly because of the reviews! Only one negative one out of all I looked at and it referred to pecans which isn't even in this recipe! But I followed this recipe to the T. I used it because of the reviewers claiming the likeness to Kolachi. This is NOTHING like the kolachi I grew up with. Yes, the dough had a great flavor, maybe a little sweet for Kolachi, and it was easy to work with. But the recipe did not tell you the thickness to roll out the dough or what area to roll it out (ie - 12x10). So because other reviewers claimed the "perfect" kolachi recipe I rolled it as I would when making kolachi. It did not rise at all. The dough turned out tough on the outside and too doughy on the inside. And they also stuck to the pan. Like I said, I followed this recipe to the T. The recipe does not say to grease the pans so I didn't and usually wouldn't for this type of recipe. I feel this recipe just leaves out too much info or I'm very wrong in thinking that nut roll is just another word for kolachi. So I just thought I'd leave this review for those who might assume as I did. I believe the dough would make for a great Kolacky cookie however. And I just might give that a try because the dough is good, sweet and easy to work with. I also felt that the nut filling is delicious as well. Sorry f
You're the greatest Karren! I've been making nut rolls with my Slovak grandpa for about 5 years now (it's become tradition), and I decided to try this recipe instead of the one we've always used. This recipe was so much better and easier than the one we were using. The recipe we previously used required two different rising steps and took about 3 hours longer than this recipe. The rolls also tasted so much better. We used the nut filling recipe (with a few tablespoons of milk added), and it was delicious. We also filled some with fruit instead of nut (we use Solo fruit filling because it is a good consistency for these rolls).
THIS WAS THE FIRST TIME I HAVE MADE NUT ROLLS/KOLACHI,THEY TURNED OUT GREAT. MY TWO YEAR OLD LOVES THEM TOO. ONLY THING I NOTICED WAS IT SEEMED A MISPRINT ON THE YEAST, I USED 1/4 OUNCE OF YEAST (1 PACKET)AND THEY TURNED OUT GOOD.
I made these yesterday and they turned out great. I found a way to avoid cracking of the dough I think. I chilled the dough for approxamately 3 hours prior to using it. I also did not brush with the egg before baking. I also rolled mine into multiple small 5X4 inch rolls and make dozens of them. they come out great! I have been making nut rolls for years and this dough is the best I have worked with and has such a good sweet taste. Thanks for sharing. I need to make a new batch already!
This is the best nut roll recipe I have ever came across.It makes alot but they go fast!
Fantastic and Easy! This is so easy to make and they are always practically gone as I pull them from the oven! Thank you for sharing.
THANK YOU for this wonderful recipe! This was my first attempt to make nut rolls. They came out GREAT! I did add some brown sugar to the nut mixture, about 3/4 cup. Also,I did have to bake them a little longer than it said to, but I rolled them short (about 10 inches long) so that's probably why. Other than that, I changed nothing. Everyone I gave one to LOVED it! The only thing I would change is to perhaps let them rise a bit before baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/35 of a recipe
Servings Per Recipe: 35
Amount Per Serving
Calories from Fat: 316
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