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Serve these walnut rolls warm with tea or coffee for a comforting treat.
Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat gently in the oven or microwave before serving.
These rolls freeze well—wrap tightly and freeze up to 1 month.
Variations:
Add a sprinkle of cinnamon to the walnut filling for a warm spice note.
Mix raisins or dried cranberries into the filling for added sweetness and texture.
Drizzle with a simple powdered sugar glaze after baking for extra sweetness.
FAQ:
Q: Can I substitute sour cream?
A: Yes, you can use Greek yogurt or crème fraîche as alternatives.
Q: Can I use whole eggs instead of egg yolk and white separately?
A: For best texture, it’s recommended to separate, but whole eggs can be used in the dough and omit the egg white from the filling.
Q: How finely should the walnuts be chopped?
A: Finely chopped or coarsely ground walnuts both work, depending on your texture preference.
Q: Can I make the dough ahead of time?
A: Yes, refrigerate the dough wrapped tightly for up to 24 hours before assembling.
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