Baked Walnut Rolls Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Milk | 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Egg | 1 | |
| Walnuts | 1/3 Cup (16 tbs), finely chopped | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
| Walnut halves | 24 |
Directions
Stir 1 cup of the flour and the yeast together in a large bowl; set aside.
Heat milk, sugar, butter, salt, and nutmeg in a small saucepan until warm (120° to 130°) and butter is almost melted.
Add to flour mixture.
Add egg.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Stir in chopped walnuts and as much remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover and let rise in a warm place until double in size (about 1 hour).
Punch down dough.
Turn out onto a lightly floured surface.
Divide in half.
Cover and let rest 10 minutes.
Grease baking sheets.
Divide each half of dough into 12 pieces.
Roll each piece with your hands into a 12-inch-long rope on a lightly floured surface.
Tie each rope into a loose knot, leaving two long ends.
Tuck top end under roll.
Bring bottom end up and tuck into center of roll.
Place 2 to 3 inches apart on prepared baking sheets.
Mix egg white with the water.
Brush over tops of rolls.
Press a walnut half into center of each roll.
Cover and let rise in a warm place until almost double (about 30 minutes).
Bake in a 375° oven for 12 to 15 minutes or until rolls are golden.
Transfer rolls to wire racks to cool.
Heat milk, sugar, butter, salt, and nutmeg in a small saucepan until warm (120° to 130°) and butter is almost melted.
Add to flour mixture.
Add egg.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Stir in chopped walnuts and as much remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover and let rise in a warm place until double in size (about 1 hour).
Punch down dough.
Turn out onto a lightly floured surface.
Divide in half.
Cover and let rest 10 minutes.
Grease baking sheets.
Divide each half of dough into 12 pieces.
Roll each piece with your hands into a 12-inch-long rope on a lightly floured surface.
Tie each rope into a loose knot, leaving two long ends.
Tuck top end under roll.
Bring bottom end up and tuck into center of roll.
Place 2 to 3 inches apart on prepared baking sheets.
Mix egg white with the water.
Brush over tops of rolls.
Press a walnut half into center of each roll.
Cover and let rise in a warm place until almost double (about 30 minutes).
Bake in a 375° oven for 12 to 15 minutes or until rolls are golden.
Transfer rolls to wire racks to cool.
Chef
