Honey-walnut sweet rolls

Based on 11 ratings
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Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

“Oven-fresh and truly irresistible: These sweet rolls with honey and walnuts are great for a weekend brunch or a leisurely Sunday afternoon.”

Difficulty

Medium 👍
45
min.
Preparation
30
min.
Baking
135
min.
Resting

Ingredients

Pieces:-8+
250 g Langnese Black Forest Honey
200 g walnuts
85 g butter
100 ml whole milk
100 g light crème fraîche
100 g sugar
420 g flour
7 g active dry yeast
egg
2 tsp ground cinnamon
50 g butter (soft)
250 g confectioner’s sugar
4 tbsp buttermilk
orange
salt
flour (for dusting)
butter (for greasing)
chopped walnut (for serving)
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • 1 saucepan
  • 1 stand mixer with dough hook
  • 2 kitchen towels
  • 3 bowls (small)
  • 1 rolling pin
  • 1 rubber spatula
  • 1 cast iron pot
  • oven
  • 1 whisk
  • pastry brush
  • 1 fine grater

Nutrition per serving

Cal
780
Protein
12 g
Fat
34 g
Carb
114 g
  • Step 1/6

    Dice butter. Add whole milk, light crème fraîche, diced butter, sugar and some salt to a saucepan and heat at medium heat. Stirring occasionally, let simmer until mixture reached a temperature of 120°C/248°F. Add flour and active dry yeast to a stand mixer. Start mixing and slowly add milk mixture. Lastly, add egg.
    • 85 g butter
    • 100 ml whole milk
    • 100 g light crème fraîche
    • 100 g sugar
    • 420 g flour
    • 7 g active dry yeast
    • egg
    • salt
    • cutting board
    • knife
    • 1 saucepan
    • 1 stand mixer with dough hook

    Dice butter. Add whole milk, light crème fraîche, diced butter, sugar and some salt to a saucepan and heat at medium heat. Stirring occasionally, let simmer until mixture reached a temperature of 120°C/248°F. Add flour and active dry yeast to a stand mixer. Start mixing and slowly add milk mixture. Lastly, add egg.

  • Step 2/6

    Knead until the dough feels stretchy, cover with kitchen towel and let rise approx. 90 min. in a warm place.
    • kitchen towel

    Knead until the dough feels stretchy, cover with kitchen towel and let rise approx. 90 min. in a warm place.

  • Step 3/6

    Chop walnuts. Combine two thirds of the honey, chopped walnuts, and ground cinnamon in a small bowl. Carefully knead dough, transfer onto a floured working surface, and roll out into a rectangle. Evenly spread soft butter over the dough, then distribute honey and nut mixture over the top.
    • 200 g walnuts
    • 170 g Langnese Black Forest Honey
    • 2 tsp ground cinnamon
    • 50 g butter (soft)
    • flour (for dusting)
    • cutting board
    • knife
    • 1 bowl (small)
    • 1 rolling pin
    • 1 rubber spatula

    Chop walnuts. Combine two thirds of the honey, chopped walnuts, and ground cinnamon in a small bowl. Carefully knead dough, transfer onto a floured working surface, and roll out into a rectangle. Evenly spread soft butter over the dough, then distribute honey and nut mixture over the top.

  • Step 4/6

    Tightly roll the pastry into a log along the longer edge. Cut the log in 8 equal-sized pieces. Transfer into a cast iron pot and allow to rise for approx. 45 min. more.
    • butter (for greasing)
    • 1 cast iron pot
    • 1 kitchen towel

    Tightly roll the pastry into a log along the longer edge. Cut the log in 8 equal-sized pieces. Transfer into a cast iron pot and allow to rise for approx. 45 min. more.

  • Step 5/6

    Preheat oven to 180°C/350°F. Transfer cast iron pot into the oven and bake sweet rolls for approx. 30 min. Meanwhile, add remaining honey, half of confectioner’s sugar, and half of buttermilk to a small bowl , then whisk together. When sweet rolls are ready to come out of the oven, brush them immediately with the honey-buttermilk mixture and allow to cool.
    • 80 g Langnese Black Forest Honey
    • 125 g confectioner’s sugar
    • 2 tbsp buttermilk
    • oven
    • 1 bowl (small)
    • 1 whisk
    • pastry brush

    Preheat oven to 180°C/350°F. Transfer cast iron pot into the oven and bake sweet rolls for approx. 30 min. Meanwhile, add remaining honey, half of confectioner’s sugar, and half of buttermilk to a small bowl , then whisk together. When sweet rolls are ready to come out of the oven, brush them immediately with the honey-buttermilk mixture and allow to cool.

  • Step 6/6

    Zest orange. Whisk together remaining confectioner’s sugar, remaining buttermilk, and orange zest. Drizzle over sweet rolls and enjoy!
    • orange
    • 125 g confectioner’s sugar
    • 2 tbsp buttermilk
    • 1 fine grater
    • bowl (small)

    Zest orange. Whisk together remaining confectioner’s sugar, remaining buttermilk, and orange zest. Drizzle over sweet rolls and enjoy!