Walnut Bread Rolls

A decadent treat, best served with lashings of salted butter.

From Karen Burns-Booth at the Lavender and Lovage Bakery

We make these rolls using our Panasonic Bread Maker to manage the work of mixing, kneading and proving.

Makes 10 dinner size rolls

500g strong white bread flour

5g dried yeast

1 tablespoon honey

1 teaspoon sea salt

2 tablespoons walnut oil

250mls tepid water

100g chopped, shelled walnuts

Panasonic bread maker

Muffin tin (optional)

Place all of the ingredients into the bread maker, with the paddle inserted and close the lid.
Set the machine to the "dough" program with "extras". On our Panasonic bread maker use program 19, which has a cycle time of 3 hours 15 minutes.
Place the walnuts in the "extras" tray in the lid of the machine.
Press start and allow the bread to be mixed, kneaded and proved.
When the dough is ready, take the bowl out of the machine and tip the dough onto a floured board
Cut the dough into 10 pieces and shape them into small, round bread rolls. Each piece should weigh about 90 grams.
Transfer the bread rolls to a baking sheet and allow them to rise for about 20 to 30 minutes
Preheat oven to 200o C
Once the bread rolls have finished their second rise, bake them in a 200o C oven about 20 minutes
The bread rolls are done when they sound slightly hollow when tapped on the base.
Serve them whilst still warm with plenty of butter, or set to one side on a rack to cool and eat later

Bread, bread rolls

These rolls are suitable for freezing.

For an interesting shape variation, place the rolls into a greased and floured muffin tin for baking. (see right)

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