Perfect Crusty Walnut Rolls
Crusty walnut rolls are golden on the outside, soft on the inside, and packed with toasted walnut flavor. Perfect for breakfast, snacking, or serving alongside soups and salads.
Servings: rolls
Calories: 306kcal
Ingredients
- 4 cups all-purpose flour (480g)
- 2 ¼ teaspoons instant yeast (7g)
- 1 teaspoon salt (6g)
- 1 ½ cups + 1 tablespoon/375 ml warm water*
- 1 ½ cups walnuts (150g), coarsely chopped
Instructions
Make the Dough
- In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.
- Add warm water and stir until a sticky dough forms.
Knead and Add Walnuts
- Turn the dough onto a lightly floured surface.
- Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.
- Stretch the dough out, sprinkle chopped walnuts over the surface, then fold and knead until evenly distributed.
First Rise
- Place the dough in a lightly greased bowl or container.
- Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.**
Shape the Rolls
- Once risen, turn the dough onto a lightly floured surface and divide into 10 equal pieces.
- Tuck the edges into the center to form balls, keeping most walnuts inside.
- Place on a parchment-lined baking sheet with at least 3 inches or 7.5 cm of space between each roll.
- Cover and let it rise again in a warm area for 45–60 minutes until doubled.
Prepare for Baking
- When nearly full size, preheat the oven to 415°F (210°C).
- Place one rack in the middle and another baking pan or cast-iron pan on the lower rack to heat.
- Score the tops of each roll with a sharp knife or razor.
- Prepare a few ice cubes.
Bake with Steam
- Place the rolls in the oven.
- Just before closing the oven door, toss the ice cubes into the hot lower pan to create steam.
- Bake for 25–30 minutes until golden brown and firm.
Cool and Serve
- Remove from the oven and allow to cool completely before serving.
- Serve fresh. Best within 2 days of baking.
Notes
*Water should not exceed 115°F (46°C), or it may damage the yeast. Water temperature will impact the rise time. Cold water will result in a slow rise (but more flavor development).
**Rise time will depend on water temperature and ambient temperature. Warmer areas will cause a faster rise, while colder areas will have a slower rise.
Serving: 1gCalories: 306kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 237mgPotassium: 157mgFiber: 3gSugar: 1gVitamin A: 4IUVitamin C: 0.2mgCalcium: 27mgIron: 3mg
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