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Walnut Rolls

Holiday.Cook's picture
Ingredients
  Lukewarm water 1 Cup (16 tbs) (80°)
  Active dry yeast 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Whole wheat flour 1 Cup (16 tbs)
  Chopped walnuts 10 Ounce (2.5 Cups)
  Lukewarm water 1 Cup (16 tbs) (80°F)
  Salt 1 Tablespoon
  Honey 2 Tablespoon
  Walnut oil 1⁄2 Cup (8 tbs)
  Coarsely ground pepper 1 1⁄2 Teaspoon
  All-purpose flour 4 Cup (64 tbs) (Plus Additional For Kneading)
  All-purpose flour 1⁄2 Cup (8 tbs) (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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Nut

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