This is a Yugoslavic bread, which is traditionally served during holidays and special occasions. A butter and egg enriched bread dough is rolled with a honey-walnut mixture, then baked.
I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today, I cut down the recipe to 14 servings (4 rolls), in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look! - 20 Dec 2007 (Review from Allrecipes US | Canada)
A classic! Fabulous and festive. - 09 Dec 2000 (Review from Allrecipes US | Canada)
I made this and everyone said it was better than grandma used to make. Time consuming, but well worth the effort! - 08 Jan 2008 (Review from Allrecipes US | Canada)