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Sour cream keeps your walnut rolls soft the next day
These yeast-raised walnut rolls have sour cream in the dough and a ground walnut and cinnamon filling. One baking sheet makes 12 rolls.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 25 min
- Total time
- 2 hr 35 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 rolls
- Difficulty
- Medium
These yeast-raised walnut rolls are soft spirals filled with ground walnuts and cinnamon. Sour cream makes the dough more tender and helps it stay soft longer, so the rolls are still moist the next day. Hot milk keeps the filling from drying out during baking. Once cooled, simply cover them with a kitchen towel or place them in a container. One baking sheet makes 12 rolls.
Ingredients
For the dough
For the filling
For brushing and glazing
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Instructions
Tip: tap a step to mark it as done.
Activate the yeast
10 minCrumble the yeast into the lukewarm milk, then add 1 tsp of the powdered sugar and 1 tbsp of the flour. Let stand for 10 minutes until foamy.
Make the dough
10 minPlace the flour, remaining sugar, and salt in a bowl. Add the yeast mixture, egg, sour cream, and melted butter. Knead for 10 minutes, until the dough pulls away from the bowl.
Let rise
1 hrCover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour, until doubled in size.
Make the filling
5 minMix the walnuts, sugar, and cinnamon. Pour in the hot milk, add the rum, and stir to make a thick, spreadable filling.
Shape the rolls
15 minRoll out the dough into a rectangle about 30 × 40 cm. Spread with the filling and roll up starting from a long side. Cut into 12 equal pieces and place cut-side up on a baking sheet lined with parchment paper.
Let rise again
20 minCover the rolls with a kitchen towel and let rise for 20 minutes. Meanwhile, preheat the oven to 180 °C (350 °F).
Bake
25 minBrush the rolls with milk and bake for 25 minutes at 180 °C (350 °F), until golden.
Glaze and cover
10 minStir the powdered sugar and lemon juice together, then drizzle the thick glaze over the warm rolls. Once cooled, cover them with a kitchen towel or place them in an airtight container to keep them from drying out.
Tip: Place the rolls closer together to keep their sides softer; briefly reheat them the next day for a freshly baked taste. You can replace the walnuts with ground poppy seeds, using the same amount of milk.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 447 kcal
- Protein
- 9.4 g
- Carbohydrates
- 59 g
- of which sugars
- 24 g
- Fat
- 20 g
- of which saturates
- 5.2 g
- Fiber
- 2.8 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Zabudnite na vysušené cesto: kyslá smotana udrží orechové slimáky mäkké aj na druhý deň
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