Homemade Nut Rolls

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, combine the warm water, active dry yeast, and the small portion of granulated sugar. Let it stand for 5-10 minutes until the mixture is foamy.

   Ongeveer 10 min

   Tip van de kok: If the yeast doesn't foam, it may be inactive. Discard and start with fresh yeast.

2. 2

   In a large bowl, whisk together the all-purpose flour, the larger portion of granulated sugar, salt, baking powder, and baking soda.

   Ongeveer 2 min

3. 3

   Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, warm buttermilk, and melted butter.

   Ongeveer 1 min

4. 4

   Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   Ongeveer 2 min

5. 5

   Knead the dough for 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky to handle.

   Ongeveer 10 min

   Tip van de kok: The dough should spring back slowly when poked with a finger.

6. 6

   Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean cloth and let it rise in a warm, draft-free place for 60 minutes, or until doubled in size.

   Ongeveer 1 uur

7. 7

   While the dough rises, prepare the filling. In a medium saucepan, combine the chopped walnuts, brown sugar, milk, and butter for the filling.

   Ongeveer 2 min

8. 8

   Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Continue to cook for 3-5 minutes until the mixture thickens slightly. Remove from heat.

   Ongeveer 5 min

9. 9

   Stir the ground cinnamon and vanilla extract into the nut mixture. Set aside to cool completely.

   Ongeveer 1 min

   Tip van de kok: Spreading hot filling on the dough can kill the yeast and make it difficult to roll.

10. 10

    Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper.

    Ongeveer 5 min

11. 11

    Once risen, gently punch down the dough to release the air. Divide it into two equal pieces.

    Ongeveer 2 min

12. 12

    On a floured surface, roll one piece of dough into a rectangle approximately 25x35 cm (10x14 inches).

    Ongeveer 5 min

13. 13

    Spread half of the cooled nut filling evenly over the dough, leaving a 2 cm (1-inch) border along one of the long edges.

    Ongeveer 3 min

14. 14

    Tightly roll the dough into a log, starting from the long edge without the border. Pinch the seam and ends to seal securely.

    Ongeveer 2 min

15. 15

    Place the log seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling to create a second log.

    Ongeveer 5 min

16. 16

    Cover the logs loosely and let them rest for a final 30-minute rise.

    Ongeveer 30 min

17. 17

    In a small bowl, whisk together the egg and milk for the egg wash. Brush this mixture evenly over the tops and sides of both logs.

    Ongeveer 2 min

18. 18

    Bake for 35-40 minutes, or until the rolls are a deep golden brown and sound hollow when tapped.

    Ongeveer 40 min

    Tip van de kok: If the tops are browning too quickly, you can loosely tent them with aluminum foil.

19. 19

    Let the rolls cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely before slicing and serving.

    Ongeveer 10 min