Refrigerator Nut Rolls Recipe -
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Refrigerator Nut Rolls

Recipe by  

"Rolled pastry with a walnut filling. These nut rolls have been a family favorite for years. They are one of the most requested items for every party we are invited to. They freeze really well, so you don't mind making so many of them."

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Ingredients Edit and Save

Original recipe makes 150 rolls Change Servings
  • PREP

    20 mins
  • COOK

    21 mins

    1 day 45 mins


  1. In a small bowl, dissolve yeast in warm water with 1/2 teaspoon of sugar. Let sit until creamy; about 10 minutes.
  2. In a large bowl, mix together melted margarine, evaporated milk, sour cream and yeast mixture. Stir in the egg yolks. Combine the flour, salt and 6 tablespoons sugar; stir into the wet mixture, then knead until the dough no longer sticks to your hands. Cover dough and refrigerate overnight.
  3. To make the filling, beat egg whites until soft peaks form. Mix in sugar, ground walnuts and vanilla. Stir in milk 1 tablespoon at a time until filling reaches a spreadable consistency.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Cut dough into baseball sized portions. Dust a clean dry surface with confectioners' sugar. Roll the dough out to 1/4 to 1/8 inch in thickness. Spread with filling, then cut into 16 wedges like a pizza. Roll up wedges from the outside into the point. Brush with remaining milk and place 1 inch apart on a cookie sheet.
  6. Bake for 18 to 21 minutes in the preheated oven, until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2003

These were very good. Instead of rolling and cutting them as individual cookies, I rolled and baked each as a large nut roll. Made wonderful hostess gifts when visiting at the holidays.

Most Helpful Critical Review
Dec 02, 2013

Not sweet enough. Tried dusting with powdered sugar. Didn't work. Then rolled in white sugar. Still not quite right. Added 1/4 of brown sugar, bingo! They are more like bread than I thought they would be.

Dec 17, 2009

Great recipe to base full nut rolls from. I did, however, make tons of changes so they turned out appropriately. Halved the dough recipe and had to double the filling. Omit the milk. Didn't let the dough stand overnight and had it warm when rolled out so you can roll dough very thin. Bake for 30-35 minutes. I ended up with 6 12-18" nut rolls that were wonderful.

Dec 08, 2003

I've been looking for this recipe. After I moved over 23 years ago it was lost. The lady was unable to give me the recipe again as she was seriously ill. Thank you

Aug 09, 2007

This was the surprise hit of my Christmas baking this past year. I halved the recipe and STILL had a lot of cookies. They freeze well, and are a nice addition to my cookie trays.

Jan 04, 2011

These nut rolls are very easy to make as far as making nut rolls are concerned. The texture of the dough is perfect and they are delicious. My family and friends all raved about them saying they were the best they had ever tasted. We are a cookie family, so that is a pretty great review. I used the recipe exactly as written except I rolled the prebaked cookie in granulated sugar because I read the other reviews which stated they were not sweet. My mother and her Italian friends did this with their nut rolls. I think this made them perfect. it does make a lot, but they freeze very well and you always have something you can pull out of the freezer when you get unexpected company.

Dec 26, 2010

I've rated 5 stars because technically, I never had a single problem. The recipe is perfect as it stands, even when making a half recipe. They look very pretty and inviting, but the problem is it's a nut filling rolled in bread. The description and ingredients fool you into thinking this is some kind of pastry, but it has the exact texture and taste of bread. Dividing the dough (1/2 recipe) into 8 portions will make 128 rolls which overflows 2 aluminum pie plates. I baked on a baking stone so the bottoms don't get so browned. ** Edit** NO ONE like them. NO ONE! Maybe they can be fixed with a drizzle of caramel icing on top...because there's still a huge amount left in my freezer. The idea was good but I won't be making these again unless the carmel icing idea goes over. I might use the nut filling somewhere else. Sorry!

Jan 12, 2009

Delicious. Makes a BUNCH. My mother in law always made these for Christmas gifts - she always made mini's, though. Great with tea or coffee - not too sweet.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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