WALNUT ROLL PASTRY
Perfect to serve with tea or coffee, as a breakfast treat, or for dessert; this walnut roll pastry is so delicious. The dough is soft, slightly sweet, and fragrant with nutmeg, while the ground walnut filling is rich with butter and sugar, and perfectly swirled through the dough. This pastry pulls ingredients from Jewish and Slovak recipes for yeasted cake rolls, a pastry format that is popular throughout Central Europe and wonderful for slicing different serving sizes and keeping soft and fresh.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Dough Mixing and First Rise
- Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
- Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
- In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
- Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
- Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
- FIlling Prep
- While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
- Melt the butter in a glass bowl on low power in the microwave.
- Pastry Shaping
- Prep a baking sheet with parchment paper.
- When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
- Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
- Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
- Spread all the nut mixture on the butter as evenly as possible.
- Roll the dough toward the bare strip and rest it briefly on the seam.
- Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
- Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
- Baking
- Preheat your oven to 350°F for about 15 minutes.
- Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
- Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
- Let the walnut roll cool on a rack at least 20 minutes before serving.
HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET, BUTTERY ROLLS (BREAD MACHINE RECIPE)
Make and share this Sweet, Buttery Rolls (Bread Machine Recipe) recipe from Food.com.
Provided by Chef Heather
Categories Yeast Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in bread pan of your bread machine.
- Select dough setting and press start.
- When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
- Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
- After resting, divide the dough into 16 pieces; shape as desired.
- Preheat oven to 375 degrees.
- Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
- Bake approximately 20 minutes or until nicely browned.
Nutrition Facts : Calories 197.8, Fat 7.3, SaturatedFat 4.2, Cholesterol 40.6, Sodium 177, Carbohydrate 28, Fiber 1.1, Sugar 3.2, Protein 4.9
BREAD MACHINE SWEET DOUGH/ROLLS
Since this is an original bread machine recipe I firstly tryed it on my Zojirushi Home Baker bread machine and results were great! I have since adapted it to make on my Kitchen Aid stand mixer, I will be happy to forward the KA measurement adaptations to any who wants them. Prep time is only for the last rising time, and servings is only estimated. This delicious sweet dough can be used for buns or sweet rolls.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the water, milk, egg, butter, sugar, salt, flour and yeast into the bread machine pan in order stated (starting with water and ending with the yeast).
- Select dough cycle, then press start.
- Since all bread machines are different the water or flour amounts will need to be adjusted slightly to your bread machine to create a soft smooth semi-sticky dough, so make certain to check after about 5 minutes of kneading time and adjust water or flour amounts.
- When the dough cycle has finished (including the rising time) remove and place dough on a lightly floured work surface.
- Divide into sections; let the sections rest for 5 minutes (important, the dough MUST rest for 5 minutes) then shape as desired.
- Place the shaped dough onto a greased baking sheet; cover with a light clean towel.
- Let rise in a warm place for about 1-1/2 hours or until doubled in size (due to the addition of an egg rising time will be longer).
- Bake in a 375°F oven for about 20-25 minutes or until until browned.
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