Rye Walnut Rolls Recipe

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Rye Walnut Rolls
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Ingredients:

Directions:

  1. Line 2 large baking sheets with parchment paper. 3Cook onion with 1/4 teaspoon salt in oil in a 10-inch skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Drain onions in a sieve set over a bowl, reserving onions. Stir milk into onion oil in bowl.
  2. Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
  3. Mix flours, pepper, milk mixture, and remaining 2 3/4 teaspoons salt into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, about 6 minutes.
  4. Pat dough into a 9-inch square and sprinkle with onions and walnuts. Fold dough over to enclose filling and pinch edges to seal. Knead to distribute onion and nuts throughout dough, dusting with just enough flour to keep dough from sticking, about 2 minutes. (Dough will be lumpy; if any nuts or pieces of onion pop out, just push them back in.)
  5. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  6. Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap). Cut log into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 2 inches apart on a baking sheet. Cover rolls with a kitchen towel (not terry cloth). Make more rolls with remaining dough, arranging and covering them on second sheet. Let dough rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
  7. Preheat oven to 375°F with racks in upper and lower thirds.
  8. Brush rolls with egg wash and sprinkle with nigella seeds. Bake, switching position of sheets halfway through, until golden brown, 20 to 25 minutes. Transfer rolls to a rack and cool at least 20 minutes.
  9. Cooks' note: Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2440.97 Kcal (10220 kJ)
Calories from fat 820.47 Kcal
% Daily Value*
Total Fat 91.16g 140%
Cholesterol 97.9mg 33%
Sodium 3642.08mg 152%
Potassium 1657.37mg 35%
Total Carbs 340.42g 113%
Sugars 25.81g 103%
Dietary Fiber 31.78g 127%
Protein 68.92g 138%
Vitamin C 6.6mg 11%
Iron 8.7mg 48%
Calcium 444.6mg 44%
Amount Per 100 g
Calories 266.98 Kcal (1118 kJ)
Calories from fat 89.74 Kcal
% Daily Value*
Total Fat 9.97g 140%
Cholesterol 10.71mg 33%
Sodium 398.36mg 152%
Potassium 181.28mg 35%
Total Carbs 37.23g 113%
Sugars 2.82g 103%
Dietary Fiber 3.48g 127%
Protein 7.54g 138%
Vitamin C 0.7mg 11%
Iron 0.9mg 48%
Calcium 48.6mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.6
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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