Recipe by Bob
"This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares."
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2 (.25 ounce) packages
active dry yeast
The closest thing I've ever found to my late Grandmother's Roshky recipe!! Thought that wonderful treat was lost forever--THANK YOU, Bob! The rolls were fabulous, easy to make, and well worth the time. I'd give it 10 stars!!!
These are some hints to improve the dough. If you use all butter beware that butter has water in it. Before you use the butter, melt and warm gently until the milk curds separate and then use it. A good vegetable oil works great to rub on the rolls, and then chill the dough at least 4 hours, this makes the dough easier to use and less yeasty. Please only use real sour cream, no low fat product. Flour like gold medal will make the dough tender, robin hood will make it more dry. Use egg white/some water for a golden glaze. Apply glazing when rolls are almost totally baked, then put back in oven to darken. Egg/milk and eggyolk/milk glaze will make the rolls a darker color. I prefer the golden look.
Have been searching for an "old" recipe and this came so close. Made them today and they are beautiful. My husband, who is Slovenian, said they are the best ever. The only thing I'd disagree with is the "roll tightly" part in the instructions. If you roll nut rolls too tightly they will split ! So you really only need to flip the long end over three times and make sure edge is on the bottom. :)
Loved them. It took me a long time to grind the walnuts (I have since bought me a better nut grinder), but otherwise easy to do. Two of my rolls cracked open a bit during baking. I'm not sure if that was because I rolled the dough out too thin or added too much filling. It didn't matter. They tasted wonderful. A little goes a long way as it is quite filling. I froze all but one loaf. Thanks for the great recipe.
thank you so much for the best nut roll recipe i have ever made. i have been making them for years but this is the best. the only thing is that i make my own fillings but the dough is excellent. I got 6 rolls and they came beautiful. i would recommend this dough recipe to everyone. thank you again.
Followed the directions to a "T" but it must not be the recipe I was looking for. While this is OK I would recommend adding honey and maybe something else to the nut filling to make it moist like kolaches. The outside did get browned either.
Thanks Bob for this recipe, my Grandmother use to make nut roll on the holidays and she passed away before I had chance to get her recipe and this taste just like hers Thanks again. Sandy
Another technique is to allow the dough to rise about 2 hours before forming into balls and then rolling them out. A filling I use is 2 cups chopped walnuts, 3/4 cup sugar and about a 1/4 cup milk to a spreading consistency, heat over very low heat on the stove. After spreading the walnut filling add a few golden raisins that have been plumped in water for 5 min. Agree with the comment about not rolling them too tight.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 128
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