Blackberry Farm

Friends of the Farm

Black Walnut Rolls

Black Walnut Rolls

For the dough, you’ll need:

7 oz milk, scalded and cooled
2tsp yeast
1 whole egg and 1 yolk
3 oz sugar
14 ½ oz all purpose flour
4oz or 1 stick of butter, softened

In the bowl of a stand mixer, pour in the cooled milk and the yeast to proof. Add the egg and the sugar. Add the flour and salt. Mix this all together with the dough hook. The dough should be stiff but smooth. A little at a time, add some butter. Allow the butter to be fully mixed into the dough before adding more. This step will take some time but the texture it creates is worth it. Once all of the butter is added, the dough should be supple and glossy. Place the dough in an oiled bowl, cover with plastic wrap and chill in the refrigerator overnight. The next day, roll the dough out on a well-floured surface into a rectangle about a ¼ inch thick and 16 inches long. Brush the surface of the dough melted butter and sprinkle heavily with the black walnut mixture below, leaving a 1 inch edge at the top of the rectangle to seal it closed. With your rolling pin slightly press the filling into the dough so that it sticks well.

¼c granulated sugar
¼c brown sugar
½ tsp ground cinnamon
½ cup fine chopped black walnuts, lightly toasted

Roll the dough up on itself, trying to keep it tight throughout. Once at the end, seal along the edge with water. Cut the dough in one inch thick pieces. A serrated knife will work best for this. Lay the rolls just touching in a buttered pan. Cover this with plastic wrap or a damp towel and allow to sit in a warm area of your kitchen to proof until doubled in size or the dough feels puffy. While you wait, preheat your oven to 400. Bake for 12-18 minutes or until you have reached your desired color. Once slightly cooled, you can top the black walnut rolls with a simple melted butter and powdered sugar glaze or even melted butter and local honey and enjoy!