The most delicious Walnut Rolls
These are the top reasons why these are so good:
- rich, soft, fluffy dough that melts in your mouth
- they are filled with a gorgeous cinnamon walnut filling
- beautiful layers that are tasty and beautiful
- perfect for holidays and celebrations and to serve a crowd
- easy to store and make ahead
The ingredients list and process for making these Walnut Rolls are divided into two parts. First, we need to make the dough, and then we need to make the filling. The recipe is level medium.
Dough: For the dough, we will use all-purpose flour, active dry yeast, egg yolks, butter, and other easily accessible ingredients. For easier prep, use a stand mixer or a hand-held electric mixer.
Filling - for the filling, we will need ground walnuts, egg whites, sugar, cinnamon, rum, honey, whipping cream or milk, and butter. Feel free to leave out the rum. Make sure to beat the egg whites to ensure a light and fluffy filling that's easy to spread. Adjust the amount of cinnamon and sugar to your liking.
storing and freezing
Feel free to store the Walnut Rolls in two ways.
Store it in an airtight container for up to 3 days at room temperature.
You can also freeze the baked and cooled Walnut Rolls. Place them in a freezer bag and freeze for up to four months. Defrost by leaving them in a freezer bag at room temperature overnight or in the microwave. Once they are at room temperature, reheat in a microwave or oven.
How to make Walnut Rolls at home (video)
Check this quick video to master making Walnut Rolls at home.
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METHOD
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make the yeast mixture
Add lukewarm milk, yeast, and sugar to a bowl. Stir and set aside for 10 minutes.
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dough
Add flour, egg yolk, egg, rum (optional), salt, yeast mixture, and lemon zest to a stand mixer bowl. If you don't have a stand mixer, use an electric mixer with dough hooks. Knead on medium speed for 6 - 8 minutes or until the dough is elastic and smooth. Add the butter and knead for 3 - 4 minutes until it incorporates and the dough separates from the bowl's walls.
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first proofing
Cover the bowl with the dough with clingfilm and leave to proof at room temperature (22 - 25 °C / 72 - 77 °F ) for about 1 hour or until it visibly rises. Then, place the dough in a fridge for 30 minutes for easier shaping.
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walnut filling
Add egg whites and sugar to a bowl. Using an electric mixer, beat until stiff peaks form. Add the remaining filling ingredients (ground walnuts, honey, cinnamon, rum, whipping cream, melted (cooled) butter). Mix to combine.
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make the walnut rolls
Line two large baking sheets with parchment paper. Divide the dough into two parts. Knead each piece of dough into a rectangle approx. 30 cm x 40 cm (12-inch x 16-inch). Spread half of the walnut filling over one piece of dough. Leave about 3 cm (1-inch) edge on top. Roll into a long log. Repeat the process with the remaining ingredients. Cut the log into 5 cm (2-inch) rolls and place them on the prepared baking sheet. Leave some space between them to prove. Cover the walnut rolls with a kitchen towel and leave to proof at room temperature for 50 - 60 minutes.
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bake
Set a rack in the middle of the oven and preheat it to 190 °C / 375 °F. Brush the walnut rolls with milk. Prick them a couple of times on top. Place in the oven and bake for 20 - 25 minutes at 190 °C / 375 °F or until they are golden brown on top. Leave to cool, then serve.
