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🍽️ Crunchy Walnut Rolls

432 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast (42 g)
• 2 tbsp salt
• 1 packet liquid sourdough (150 g)
• 700 g spelt wholemeal flour
• 200 g walnut kernels
• flour (for working)
• 2 tbsp vegetable oil

Instructions

1. 1. Dissolve the yeast in 4 to 5 tablespoons of lukewarm water.
2. 2. Add the yeast water, salt, sourdough, and flour to a large bowl.
3. 3. Pour in about 400 milliliters of lukewarm water.
4. 4. Use the dough hooks of a stand mixer to knead the ingredients into a smooth dough.
5. 5. Knead until the dough pulls away from the sides of the bowl.
6. 6. Shape the dough into a ball.
7. 7. Cover the bowl with a damp kitchen towel.
8. 8. Let the dough rise in a warm place for about an hour.
9. 9. Set aside 10 to 12 whole walnut halves for decoration.
10. 10. Coarsely chop the remaining walnuts.
11. 11. Sprinkle some flour on a work surface.
12. 12. Knead the dough well on the floured surface again.
13. 13. Work the chopped nuts and the oil into the dough.
14. 14. Divide the dough into 10 to 12 equal portions.
15. 15. Shape the portions into small rolls.
16. 16. Place the rolls on a baking sheet lined with parchment paper.
17. 17. Arrange the rolls into a wreath shape if desired.
18. 18. Lightly brush the tops of the rolls with lukewarm water.
19. 19. Press one walnut half into the surface of each roll.
20. 20. Cover the rolls with a damp cloth again.
21. 21. Let them rise in a warm place for another 30 minutes.
22. 22. Preheat the oven to 200 degrees Celsius with top and bottom heat.
23. 23. Place a heatproof dish filled with hot water in the oven.
24. 24. Bake the rolls for about 25 minutes.
25. 25. Reduce the oven temperature to 180 degrees Celsius.
26. 26. Bake the rolls for another 10 minutes.
27. 27. Perform a tapping test to check if they are done.
28. 28. Bake for an additional 5 minutes if necessary.
29. 29. Let the rolls cool completely on a wire rack.

Nutrition per serving

• kcal: 432
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 51 g