February 21st, 2009

Nut rolls

After finishing his Ph.D. last month my colleague and labbench nighbour Channa will leave us to take a job as post-doc in Cork (Ireland). What a strange feeling..

At friday we had a farewell party, and I promised to bring something sweet. It should be something, that could be easyly transported with bus and train, because I did not want to drive with our car when it is snowing.

After thinking a while I decided to do some sweet rolls. I did not like to do cinnamon buns again, but I had some left over nuts and almonds in the cupboard – so I decided to do sweet nut rolls. The filling is inspired by the glaze of  sticky buns.

Update: After we tested first the (extremly sweet) indian Sweets, my colleague from China thought the rolls were  “something salty, maybe a kind of bread”  lol

Sweet nut rolls


  • 500g flour(Typ 405)
  • 250g milk
  • 60g sugar
  • 60g warm butter
  • 10g yeast
  • 5g salt
  • 2 eggs


  • 100g warm butter
  • 50g brown sugar
  • 50g honey
  • cinnamon
  • 1 pinch of salt
  • vanillaessenz
  • 150g grounded hazelnuts and/or almonds

Knead all incredients for the dough, untill the gluten develops.Ferment on a warm place untill the volume has doubeld (1,5 hours). To prevent the sureface from drying, cover with a damp cloth.

For the filling combine butter, sugar and honey and season with vanilla, cinnamon and salt.

Roll the dough after fermenting to a square  40 cm to 20 cm.

Coat the sureface with the butter-sugar-mix and sprinkle with the grounded nuts. Roll it from the long side and cut it into slice of 4 cm.

Let rise for half an hour. Bake at 175°C for 25 min.

This goes to Susans weekly YeastSpotting

4 Responses t_on Nut rolls

  1. Fred May 31st, 2020

    Es ist toll dass ihr in baby Pause seid. Die Nachricht die das sagt und jede 5 Minuten angezeigt wird ist aber hoch nerfend .. bitte macht was dafür .. bitte! Danke.

    1. Stefanie June 1st, 2020

      @Fred: Überprüfe bitte deine Cookie-Einstellungen, das sollte dein Problem lösen!


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