Walnut Rolls
makes 8 rolls
These rolls take awhile to make, but they're really simple in the end. Wrap them in plastic wrap and then aluminum foil, and they'll keep in the freezer for several months. (Though it's unlikely that they won't be eaten before then.) This recipe makes 8 small rolls, but you can also bake 4 larger ones.
dough:
1/2 pound unsalted butter
4 tablespoons granulated sugar (plus 1/2 teaspoon)
4 egg yolks (reserving 2 whites for the filling and 2 whites for the glaze)
1 2/3 ounces cake yeast
1 teaspoon vanilla extract
1/2 cup lukewarm milk
1/8 teaspoon salt
1 cup sour cream
4 cups all-purpose flour
filling:
2 pounds finely chopped walnuts
2 egg whites (1/4 cup)
1/2 cup honey
1/2 cup granulated sugar
1 tablespoon brandy
2 tablespoons fresh lemon juice
prep: 50 minutes
total: 6 hours
small saucepan
mixer (or food processor with a dough attachment)
medium bowl
plastic wrap
whisk
rolling pin
baking sheet
2 kitchen towels
kitchen brush
1. To make the dough, start by melting the butter in a small saucepan over low heat. Add 4 tablespoons of sugar and stir until it's dissolved. Take the mixture off the heat and let it cool briefly.
2. In a mixer (or food processor with a dough attachment), beat the egg yolks. Add the butter and sugar mixture, the sour cream and the vanilla, and pulse to combine.
3. In a medium bowl, combine the yeast, lukewarm milk, 1/2 teaspoon of sugar and the salt. Stir gently, and once the yeast is dissolved, add it to the egg mixture.
4. With the mixer running, add the flour 1/2 cup at a time. Once the flour is mixed in, remove the dough from the mixer and briefly knead it with your hands to make sure that all the flour is evenly distributed. Divide the dough evenly into eight balls, wrap them in plastic wrap and refrigerate for at least three hours.
5. After three hours, take the dough out of the refrigerator and set it on the counter to warm up slightly so that it will be easier to roll out.
6. To start the filling, finely chop the walnuts. In a medium bowl, beat the two egg whites until they're light and frothy. Mix in the honey, sugar, brandy and lemon juice. Add the nuts and stir to combine.
7. The dough should be ready to work. Working one roll at a time, roll the dough out to a 1/4-inch thick rectangle on a floured workspace. Spread the filling over the dough (1/2 cup to 1 cup of filling per roll), leaving a half-inch border around the two long sides and one short side. (One short side will be covered with filling.)
8. Starting with the short side covered with filling, roll the dough (jelly roll-style). Moisten the edge of the clean short side with water and press the dough gently to seal the roll. Pinch the ends of the roll closed.
9. Set the rolls seam-side down on a greased baking sheet and loosely cover the baking sheet with a couple of kitchen towels. Let the rolls rise at room temperature for 2 hours.
10. Preheat the oven to 325F. Brush the rolls with the remaining egg whites. Bake for 30 minutes until golden brown.
2. In a mixer (or food processor with a dough attachment), beat the egg yolks. Add the butter and sugar mixture, the sour cream and the vanilla, and pulse to combine.
3. In a medium bowl, combine the yeast, lukewarm milk, 1/2 teaspoon of sugar and the salt. Stir gently, and once the yeast is dissolved, add it to the egg mixture.
4. With the mixer running, add the flour 1/2 cup at a time. Once the flour is mixed in, remove the dough from the mixer and briefly knead it with your hands to make sure that all the flour is evenly distributed. Divide the dough evenly into eight balls, wrap them in plastic wrap and refrigerate for at least three hours.
5. After three hours, take the dough out of the refrigerator and set it on the counter to warm up slightly so that it will be easier to roll out.
6. To start the filling, finely chop the walnuts. In a medium bowl, beat the two egg whites until they're light and frothy. Mix in the honey, sugar, brandy and lemon juice. Add the nuts and stir to combine.
7. The dough should be ready to work. Working one roll at a time, roll the dough out to a 1/4-inch thick rectangle on a floured workspace. Spread the filling over the dough (1/2 cup to 1 cup of filling per roll), leaving a half-inch border around the two long sides and one short side. (One short side will be covered with filling.)
8. Starting with the short side covered with filling, roll the dough (jelly roll-style). Moisten the edge of the clean short side with water and press the dough gently to seal the roll. Pinch the ends of the roll closed.
9. Set the rolls seam-side down on a greased baking sheet and loosely cover the baking sheet with a couple of kitchen towels. Let the rolls rise at room temperature for 2 hours.
10. Preheat the oven to 325F. Brush the rolls with the remaining egg whites. Bake for 30 minutes until golden brown.
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