This classic Walnut Roll is a showstopping centerpiece that combines the comforting aroma of yeast bread with the crunchy, nutty sweetness of walnuts. The dough is enriched with eggs and milk, creating a tender crumb that holds up beautifully to the generous filling. As the roll bakes, the sugar caramelizes slightly, forming a delicious crust while the walnuts toast gently inside. It is an ideal treat for weekend brunches, holiday gatherings, or as a special afternoon tea accompaniment. Serve warm with a cup of coffee or tea to highlight the deep, nutty flavors. The overnight fermentation step develops a complex flavor profile that simple quick-breads cannot match, making this a rewarding project for home bakers who enjoy traditional bread-making techniques.
Walnut Roll
Description
This classic Walnut Roll is a showstopping centerpiece that combines the comforting aroma of yeast bread with the crunchy, nutty sweetness of walnuts. The dough is enriched with eggs and milk, creating a tender crumb that holds up beautifully to the generous filling. As the roll bakes, the sugar caramelizes slightly, forming a delicious crust while the walnuts toast gently inside. It is an ideal treat for weekend brunches, holiday gatherings, or as a special afternoon tea accompaniment. Serve warm with a cup of coffee or tea to highlight the deep, nutty flavors. The overnight fermentation step develops a complex flavor profile that simple quick-breads cannot match, making this a rewarding project for home bakers who enjoy traditional bread-making techniques.Ingredients
Directions
-
Soften the compressed yeast in lukewarm milk until dissolved.
-
Stir in the melted shortening, 1/2 cup of sugar, and salt.
-
Add half of the flour and beat until the mixture is smooth.
-
Cover the bowl and let the mixture stand in a warm place overnight.
-
The next morning, add the beaten eggs and enough remaining flour to form a smooth dough.
-
Knead the dough on a floured surface until it becomes smooth and elastic.
-
Place the dough in a greased bowl, cover with a warm, damp cloth, and let rise until doubled in bulk.
-
Punch down the dough and let it rise again until doubled.
-
Roll the dough out on a floured surface into a rectangle about 1/8 to 1/4 inch thick.
-
Brush the entire surface of the dough with melted butter or butter substitute.
-
Mix the ground walnuts with the 2 cups of sugar for the filling.
-
Spread the walnut-sugar mixture evenly over the dough, creating a layer about 1/4 inch thick.
-
Tightly roll the dough up like a jelly roll, but do not cut it.
-
Place the rolled dough seam-side down in a well-oiled baking pan.
-
Cover the pan and let the roll rise in a warm place until it is three times its original size.
-
Brush the top of the roll with additional melted butter.
-
Bake in a hot oven at 450F (232C) for 20-25 minutes, or until golden brown.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 93.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe requires an overnight fermentation step, which enhances the flavor and texture of the bread.
Ensure the milk is scalded and then cooled to lukewarm before adding the yeast to avoid killing the yeast cultures.
For a richer flavor, you can toast the walnuts lightly before grinding them.
If using active dry yeast instead of compressed yeast, dissolve 2 1/4 teaspoons in the lukewarm milk.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Serve warm for the best texture and flavor.
