Walnut Rolls Recipe
Ingredients
| Lukewarm water | 1 Cup (16 tbs) | |
| Active dry yeast | 1 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Walnuts | 2 1/2 Cup (16 tbs), chopped | |
| DOUGH | ||
| Active dry yeast | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Honey | 2 Tablespoon | |
| Walnut oil | 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons coarsely ground pepper | ||
| 4 cups all-purpose flour, plus additional for kneading | ||
Directions
TO MAKE THE SPONGE In a large bowl, mix together the water, yeast, and sugar.
Let stand until it looks creamy and the yeast is activated, about 3 minutes.
Stir in the flour, cover loosely with plastic wrap, and let stand in a warm place until bubbly, about 1 hour.
In the meantime, preheat the oven to 350°F.
Place the walnuts on a rimmed baking sheet and bake until lightly browned, about 10 minutes.
Set aside to cool.
Let stand until it looks creamy and the yeast is activated, about 3 minutes.
Stir in the flour, cover loosely with plastic wrap, and let stand in a warm place until bubbly, about 1 hour.
In the meantime, preheat the oven to 350°F.
Place the walnuts on a rimmed baking sheet and bake until lightly browned, about 10 minutes.
Set aside to cool.
Chef
