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Walnut Rolls

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




  • 3 1/2 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/3 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons butter
  • 2 large egg yolks (room temperature)
  • 1 large egg (room temperature)


  • 1 large egg (slightly beaten)
  • 2 tablespoons milk
  • 2 cups walnuts (freshly ground)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup butter (room temperature)
  • 1/2 tsp vanilla


  • Melted butter for brushing on baked rolls
  • Powdered sugar


  • Using 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.


Photo and video by Carrie Burrill.

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Review & Comments

Linda | Reply

2 packets of yeast seems like a lot. Would just one work too?

Red Star Yeast | Reply

Hi Linda – We recommend using 2 packets because this is a high sugar dough. If you use 1 packet, expect a longer rise time and the final volume may be smaller.
Happy baking!

Kathleen Swan | Reply

5 stars
A wonderful recipe that always turns out tender, light and delicious.

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