Tasty sweet rolls filled with a hazelnut cream. Smells so good!
Sweet hazelnut rolls
24 rolls
2.6 oz butter, melted
3/4 cup + 1tbsp whole milk
2 tsp (0.25 oz) dry active yeast
1 egg
1/4 tsp salt
4 tbsp granulated sugar
3 - 3 1/2 cup all purpose flour
Filling
1/3 cup hazelnuts, ground or finely chopped
1/4 cup butter, soft
2 tbsp sugar
1/2 eggMelt the butter, pour in the milk and heat to about 98 degrees F. If using dry yeast, warm the liquid to about
104 degrees F. Place the yeast into a baking bowl, pour on a little of the milk and stir until the yeast is dissolved. Pour in the rest of the milk mixture, eggs, sugar, salt and about 3 cups of flour.
Mix to a firm and smooth dough using a kitchen aid with a dough hook. Add more flour if needed.
You can also stir together the dough by hand and knead it until elastic, about 5-10 min.
Cover with plastic wrap or a kitchen towel and let it rise to double size, about 1 hour.
Meanwhile make the filling. Ground or finely chop the nuts. Cream butter and sugar until smooth and soft Add egg and nuts and mix together. Knead the dough with some of the remaining flour. Divide the dough into 3. Roll each into a round loaf. Cut it into 8 triangles.. Add approximately 1 tsp of filling and roll them up. Place on baking tray with parcement paper and allow them to rise for 30 min. Preheat the oven to 435 F. Brush with eggwash and sprinkle with chopped nuts. Bake for 6-8 min.
24 rolls
2.6 oz butter, melted
3/4 cup + 1tbsp whole milk
2 tsp (0.25 oz) dry active yeast
1 egg
1/4 tsp salt
4 tbsp granulated sugar
3 - 3 1/2 cup all purpose flour
Filling
1/3 cup hazelnuts, ground or finely chopped
1/4 cup butter, soft
2 tbsp sugar
1/2 eggMelt the butter, pour in the milk and heat to about 98 degrees F. If using dry yeast, warm the liquid to about
104 degrees F. Place the yeast into a baking bowl, pour on a little of the milk and stir until the yeast is dissolved. Pour in the rest of the milk mixture, eggs, sugar, salt and about 3 cups of flour.
Mix to a firm and smooth dough using a kitchen aid with a dough hook. Add more flour if needed.
You can also stir together the dough by hand and knead it until elastic, about 5-10 min.
Cover with plastic wrap or a kitchen towel and let it rise to double size, about 1 hour.
Meanwhile make the filling. Ground or finely chop the nuts. Cream butter and sugar until smooth and soft Add egg and nuts and mix together. Knead the dough with some of the remaining flour. Divide the dough into 3. Roll each into a round loaf. Cut it into 8 triangles.. Add approximately 1 tsp of filling and roll them up. Place on baking tray with parcement paper and allow them to rise for 30 min. Preheat the oven to 435 F. Brush with eggwash and sprinkle with chopped nuts. Bake for 6-8 min.
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