Recipes > Walnut Rolls Find A Store Walnut Rolls Favorite Eastern European rich walnut-swirled coffee bread. Traditionally served at Easter and Christmas, but is wonderful any time of the year. Yield 2 walnut rolls Print Recipe Pin Recipe 1 Reviews IngredientsDough3 1/2 cups bread flour, divided2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast1/2 cup granulated sugar1/2 teaspoon table salt1/3 cup milk1/2 cup sour cream3 tablespoons butter2 large egg yolks (room temperature)1 large egg (room temperature)Filling1 large egg (slightly beaten)2 tablespoons milk2 cups walnuts (freshly ground)1/4 cup granulated sugar1/4 cup brown sugar1/4 cup butter (room temperature)1/2 tsp vanillaToppingMelted butter for brushing on baked rollsPowdered sugar InstructionsUsing a stand mixer fitted with a paddle attachment, add 1 1/2 cups flour, yeast, sugar and salt to mixer bowl; whisk to combine. Heat milk, sour cream and butter to 120-130°F (warm but not too hot to touch). Add milk mixture to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. Switch to dough hook. On low speed, mix in enough remaining flour to make a soft dough. Knead on low-medium speed for 5 to 7 minutes or until dough is smooth and elastic. Note: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface.Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough doubles in size.Prepare Filling: In a medium-sized saucepan, combine slightly beaten egg, milk, walnuts, sugars and butter. Cook on medium heat until mixture resembles a paste, stirring constantly. Remove from heat; cool. Stir in vanilla.Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 equal parts. On lightly floured surface, roll each half to a 12×12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased or parchment paper-lined baking sheet. Repeat with remaining dough. (See video below for shaping tutorial.)Prick top of rolls every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched. Preheat oven to 350°F.*Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.Bake for 25 to 30 minutes until browned. Cover lightly with foil half-way through baking to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Rolls from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. NotesPhoto and video by Carrie Burrill. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
