Imagine sinking your teeth into a soft, golden-brown roll bursting with the nutty richness of toasted walnuts and the subtle, mysterious flavor of poppy seeds. These Eastern European delights are not just bread – they're a culinary journey that transforms simple ingredients into a masterpiece that will transport you straight to a cozy kitchen in the heart of Europe. Whether you're a baking novice or a seasoned pro, these rolls promise to become your new obsession!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: Eastern European
Serves: 16 rolls
Ingredients
- 3 cups all-purpose flour
- 1/2 cup poppy seeds
- 1/2 cup walnuts, chopped
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 cup milk
- 1/4 cup butter
- 1 egg
- 1/2 teaspoon salt
Instructions
- In a small saucepan, warm the milk and butter together until the butter is melted and the mixture reaches approximately 110°F (43°C). This temperature is crucial for activating the yeast without killing it.
- In a large mixing bowl, combine the active dry yeast with a tablespoon of sugar. Pour the warm milk and butter mixture over the yeast and let it sit for 5-7 minutes until it becomes foamy and fragrant, indicating the yeast is active.
- In a separate bowl, mix the flour, remaining sugar, and salt. Create a well in the center and add the egg and activated yeast mixture.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes to enhance their flavor. Set aside to cool.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 16x12 inches.
- Sprinkle the toasted walnuts and poppy seeds evenly across the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side, creating a log. Cut the log into 16 equal pieces using a sharp knife or dental floss.
- Place the rolls on a parchment-lined baking sheet, leaving space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the tops of the rolls with beaten egg for a golden shine.
- Bake for 18-20 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. The rolls can be enjoyed warm or at room temperature.
Tips
- Yeast Temperature is Critical: Always use warm (not hot) milk to activate the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Knead with Patience: Take your time kneading the dough. A full 8-10 minutes develops the gluten, giving your rolls that perfect soft, stretchy texture.
- Toasting is Key: Don't skip toasting the walnuts! This simple step intensifies their flavor and adds a beautiful depth to your rolls.
- Rising Environment Matters: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Even Cutting Technique: Use dental floss or a sharp knife to cut your roll log. For uniform pieces, first cut the log in half, then quarters, then into 16 equal pieces.
- Egg Wash Magic: The beaten egg wash gives your rolls that gorgeous golden-brown shine and professional bakery look.
- Cool Before Serving: While it's tempting to dive right in, letting the rolls cool for 15 minutes helps them set and makes them easier to handle.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 20mg
