Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hazelnut rye rolls

Hazelnut Rye Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Girl Versus Dough
  • Prep Time: 2 hours 30 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 55 mins
  • Yield: 9 rolls 1x

Ingredients

Scale

For the dough:

  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons (1 packet) Red Star active dry yeast
  • 1/2 cup warm milk (about 100 degrees F)
  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup rye flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1/4 teaspoon fine sea salt

For the filling:

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup coarsely chopped and toasted hazelnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • Pinch ground cloves

For the topping/glaze:

  • 1 tablespoon unsalted butter, melted
  • 3/4 cup powdered sugar
  • 3 tablespoons cream cheese, softened
  • 1 to 2 tablespoons milk

Instructions

  1. In a large bowl or bowl of a stand mixer, stir sugar and yeast into milk to dissolve. Let stand 10 minutes until foamy.
  2. Add flours, butter, egg and salt; stir until a dough forms. Use dough hook attachment to knead dough on medium speed 5 minutes, adding more all-purpose flour as needed until dough pulls away from sides of bowl and is smooth, elastic and only slightly sticky; OR, knead dough by hand on a lightly floured surface 10 to 15 minutes, adding more all-purpose flour as needed until dough is smooth, elastic and only slightly sticky.
  3. Shape dough into a ball and place in a lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise 1 to 1 1/2 hours until doubled.
  4. Punch down risen dough. On a lightly floured surface, roll out dough to a 15-by-9-inch rectangle.
  5. Brush dough with 1 tablespoon melted butter. In a small bowl, combine toasted hazelnuts, brown sugar, sugar, cinnamon and cloves. Sprinkle mixture over surface of dough, leaving a 1-inch border along edges.
  6. From the long end, tightly roll up dough into a log. Use a sharp knife to cut dough into 9 equal-sized rolls.
  7. Grease bottom and sides of an 8-inch square pan with butter or cooking spray. Place rolls, cut-side up, in prepared pan. Cover pan lightly with a towel or plastic wrap and let rolls rise 1 hour until nearly doubled.
  8. Heat oven to 375 degrees F. Uncover pan and bake rolls 25 to 30 minutes until golden brown. Remove from oven and drizzle 1 tablespoon melted butter over rolls.
  9. To make the glaze, beat powdered sugar, cream cheese and milk into a smooth, drippy glaze. Spoon or spread glaze over warm rolls.

Find it online: https://www.girlversusdough.com/hazelnut-rye-rolls/