A Tradition in Family Baking

Hazelnut Rye Rolls

Hazelnut Rye Rolls
These hazelnut rye rolls are a perfect weekend breakfast treat! With swirls of toasted hazelnut and cinnamon sugar filling in a pillowy rye dough topped with sweet cream cheese glaze, you'll want to grab seconds (or thirds).
Yield: 9 rolls
For the dough:
  • ⅓ cup granulated sugar
  • 2¼ teaspoons (1 packet) Red Star Active Dry Yeast
  • ½ cup warm milk (about 100°F)
  • 2½ cups unbleached all-purpose flour
  • 1 cup rye flour
  • ½ cup (1 stick) unsalted butter, softened
  • 1 egg
  • ¼ teaspoon fine sea salt

For the filling:
  • 1 tablespoon unsalted butter, melted
  • ½ cup coarsely chopped and toasted hazelnuts
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • Pinch ground cloves

For the topping/glaze:
  • 1 tablespoon unsalted butter, melted
  • ¾ cup powdered sugar
  • 3 tablespoons cream cheese, softened
  • 1 to 2 tablespoons milk
  1. Recipe created by Girl Versus Dough.

  2. (1) In a large bowl or bowl of a stand mixer, stir sugar and yeast into milk to dissolve. Let stand 10 minutes until foamy.

  3. (2) Add flours, butter, egg and salt; stir until a dough forms. Use dough hook attachment to knead dough on medium speed 5 minutes, adding more all-purpose flour as needed until dough pulls away from sides of bowl and is smooth, elastic and only slightly sticky; OR, knead dough by hand on a lightly floured surface 10 to 15 minutes, adding more all-purpose flour as needed until dough is smooth, elastic and only slightly sticky.

  4. (3) Shape dough into a ball and place in a lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise 1 to 1½ hours until doubled.

  5. (4) Punch down risen dough. On a lightly floured surface, roll out dough to a 15-by-9-inch rectangle.

  6. (5) Brush dough with 1 tablespoon melted butter. In a small bowl, combine toasted hazelnuts, brown sugar, sugar, cinnamon and cloves. Sprinkle mixture over surface of dough, leaving a 1-inch border along edges.

  7. (6) From the long end, tightly roll up dough into a log. Use a sharp knife to cut dough into 9 equal-sized rolls.

  8. (7) Grease bottom and sides of an 8-inch square pan with butter or cooking spray. Place rolls, cut-side up, in prepared pan. Cover pan lightly with a towel or plastic wrap and let rolls rise 1 hour until nearly doubled.

  9. (8) Heat oven to 375°F. Uncover pan and bake rolls 25 to 30 minutes until golden brown. Remove from oven and drizzle 1 tablespoon melted butter over rolls.

  10. (9) To make the glaze, beat powdered sugar, cream cheese and milk into a smooth, drippy glaze. Spoon or spread glaze over warm rolls.


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