UntrainedChef
Walnut Rolls - bread, baking recipe

Walnut Rolls

1 hr 40 min
2 portions

Nutty, hearty rolls made with spelt, rye, and barley flour — the walnuts give them a great texture and depth of flavour that plain rolls just don't have.

Instructions

  1. 1

    Roughly chop the walnuts. Combine them with all the other ingredients, but hold back about 50 ml of the water for now. Mix the dough in a stand mixer on low speed for about 4 minutes.

  2. 2

    Now increase the speed and run for another 7 minutes. Slowly add the reserved water a little at a time — the dough should end up smooth, slightly shiny, and pulling away from the sides of the bowl.

  3. 3

    Cover the dough with plastic wrap or a cloth and let it rise until doubled in size, about 1 hour.

  4. 4

    Divide the dough into 10 pieces and shape each one into a round ball. Let them rise again until doubled.

  5. 5

    Score the tops with a sharp knife, then bake in the middle of the oven at 220 °C for 10–15 minutes until golden brown. Cool on a wire rack.

Per average serving

236
Calories
kcal
8.6
Protein
g
36.8
Carbs
g
7.7
Fat
g
6.3g
Fiber
3.1g
Sugar
392mg
Sodium

Tips from the kitchen

  • Hold back that 50 ml of water at the start and add it slowly during the second mix. The rye and barley absorb liquid differently than spelt, so the dough can go from too stiff to too sticky fast. Add it in small splashes and stop when the dough looks smooth and pulls cleanly from the bowl sides.
  • Fresh yeast dissolves better if you crumble it into the water before adding the flours. It only takes a few seconds and means you won't get little undissolved lumps sitting in the dough.
  • The second rise is done when the rolls look noticeably puffed and a gentle poke with a floured finger leaves an indent that springs back slowly. If it springs back immediately, give them more time.
  • Score the tops just before they go in the oven, not earlier. A sharp knife or a lame works best. One clean slash is enough. If the dough drags, your knife isn't sharp enough.
  • 220 °C is hot, so check them at 10 minutes. They should sound hollow when you tap the bottom. If they're browning too fast on top but still feel dense, drop the temperature to 200 °C and give them a few more minutes.

Ways to vary it

  • You can swap some of the walnuts for pumpkin seeds or sunflower seeds. About 50 g seeds and 50 g walnuts works well. The texture changes a bit but the rolls still have good bite.
  • For a slightly darker, more robust roll, replace 50 g of the spelt flour with an equal amount of coarse wholemeal spelt. The dough will be a little stiffer and the rolls won't rise quite as high, but the flavour goes deeper.
  • A small handful of rolled oats pressed onto the tops just before baking gives a nice crust and looks good on a breakfast table. Just brush the tops lightly with water first so the oats stick.

Storage & leftovers

These keep well at room temperature for a day, wrapped in a cloth or paper bag. After that they start to dry out. They freeze well, fully cooled and sealed in a bag. To reheat from frozen, put them in the oven at 180 °C for about 10 minutes and they come back close to fresh.

What to serve with it

Good with butter and a sharp cheese, or just butter and a slice of cured meat. They work well alongside a bowl of soup for lunch too.

UC
By Untrained ChefPublished 20 July 2026

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