Roll the “R” when you try to pronounce the name of this nut roll that is a family favorite from my childhood and adult life, too. Our mom’s Roolyet was the best. We’ve just managed to perfect a recipe that brings back the memory of our mom’s roll. I think she would give us at least an A maybe not an A+ yet. Our pop got teary eyed when he bit into his piece because it reminded him of his beloved bride who died four years ago. (Since I published this post back in 2017 our dear Pop was called up to heaven in June of 2018.)
My sister Vera and I perfected this in 2017 while I was visiting in Southern California. I posted this recipe on the Mennonite Girls Can Cook Blog but decided now to add it here for my own easy access.
For the Dough:
- 2 teaspoons sugar
- 1/8 cup milk, scalded
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup milk
- 2 egg yolks (set aside egg whites)
- 1/2 cup unsalted butter melted and cooled slightly, reserve 1 tablespoon
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1/4 cup flour
For Rolling Surface:
- 1/4 cup powdered/icing sugar
- 2 1/2 cups ground walnuts
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 egg whites
- In a small bowl dissolve the 2 teaspoons sugar with the scalded milk, add the yeast and mix well.
- In medium bowl mix the 1/2 cup milk, egg yolks, melted butter minus the tablespoon you set aside, and vanilla then add in the yeast mixture and mix well.
- Sift the 1 3/4 cup flour, salt, and 3 tablespoons sugar together.
- Add sifted ingredients to the wet ingredients slowly while mixing, the dough will be sticky.
- Prepare kneading surface with a light dusting of flour.
- Knead the dough adding as much of the 1/4 cup of flour needed during this process to make the dough less sticky, knead the dough for 10 minutes then form into a ball.
- Place the dough into a lightly greased stainless bowl that is 3 times the size of the dough and cover the bowl with a kitchen towel and place in a warm spot without drafts.
- Leave the dough to rise to double its size, 1-2 hours.
- While dough is rising prepare the filling by mixing the 2 1/2 cups ground walnuts, egg whites, 1/2 cup sugar and 1/2 teaspoon vanilla, mixing well.
- Divide the filling into two equal portions.
- Once the dough is doubled in size prepare the work surface where you will be rolling out the dough, dusting it with the powdered/icing sugar.
- Preheat the oven to 350 degrees.
- Punch down the dough and divide it into 2 equal portions.
- Roll each portion of the dough separately into a rectangle approximately 1/4 inch thick.
- Spread the filling evenly over the rectangle of dough leaving 1/2 inch free of filling along the edges.
- Starting at the long edge fold over the dough carefully and keep rolling into a tight roll.
- Pinch the seam well and pinch the ends to prevent the filling from leaking.
- Place the roll seam-side down on a baking sheet lined with a Silpat or parchment paper.
- Repeat the process for the second roll and add it to the baking sheet keeping the rolls at least 3 inches apart.
- Use the reserved tablespoon of melted butter to brush the tops and sides of the rolls evenly.
- Bake in a 350 degree oven for 25-30 minutes or until golden brown.
- Let cool and cut into slices to enjoy.
Yield: 2 twelve inch long rolls
Notes: We found that 3 cups of whole walnuts make 2-1/2 cups of ground walnuts.
We used a slightly warm oven to let the dough rise in.
Use a serrated/bread knife to cut the roll.