Mini Sourdough Walnut Rolls
Tina BevkThese Mini Sourdough Walnut Rolls are one of those traditional recipes with a twist that brings comfort and joy to my kitchen. I use my go-to sourdough brioche dough, which gives them a soft, rich texture. The nutty, spiced filling is so satisfying, and the rolls are just the right size for a sweet snack or dessert.
While I typically enjoy sourdough bread as it is, this enriched dough makes it into something special, so we usually make it for holidays. Plus, the recipe is flexible — perfect for making on the same day or with an overnight proof!
Mini Sourdough Walnut Rolls Recipe
Ingredients
For the Dough:
- 500 grams all-purpose flour
- 100 grams sourdough starter active
- 250 grams milk room temperature, I recommend full fat
- 80 grams sugar
- 60 grams butter unsalted, room temperature
- 6 grams salt
- 1 egg
For the Filling:
- 300 g walnuts
- 1 tbsp butter
- 150 ml heavy whipping cream
- 5 tbsp sugar
- 1 tbsp sour cream can substitute for heavy whipping cream if you don’t have sour cream!
- optional: lemon peal of about 1 lemon
- 2 tbsp honey
- 1/2 tsp cinnamon ground
- 3 tbsp rum
Instructions
For the Dough:
- Prepare the Dough: Combine the flour, sourdough starter, milk, sugar, egg, and salt in a stand mixer. Mix on low speed until no dry flour remains.
- Incorporate the Butter: Add the butter gradually, one tablespoon at a time, waiting for each to fully incorporate before adding the next. This step makes the dough rich and silky.
- Knead the Dough: Increase the mixer speed slightly and knead for about 20 minutes. The dough should be smooth, elastic, and pass the windowpane test.
- Rest and Fold: Cover the dough and let it rest for 30 minutes. Perform 2–3 sets of stretch-and-folds, spacing each set about 30 minutes apart.
- Bulk Fermentation: Let the dough bulk ferment at room temperature (around 72°F) until it rises about 50%. This typically takes 6–8 hours, depending on your kitchen's temperature.Optional cold proof: You can put the dough into the fridge and do a cold ferment at this stage for up to 24 hours. If you do that, just pick it up at the next step after you take it out of the fridge. I recommend doing only one cold proof when making this dough because brioche dough doesn't really benefit from the increased sourness.
For the Filling:
- Prepare the Filling: While the dough finishes rising, pulse the walnuts in a food processor. Mix with melted butter, warm cream, sugar, sour cream, lemon peel, honey, cinnamon, and rum to form a spreadable paste. Adjust consistency if needed.
- Roll and Fill: Roll out the dough to about 0.5 cm thick in a rectangle shape. Spread the walnut filling evenly over the dough.
- Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Cut into 5 cm thick rolls. Place them on a parchment-lined baking sheet.
- Second Rise: Allow the shaped dough to rise at room temperature for about 3 hours or until it has slightly increased in volume.Optional Cold Proof: For extra flavor, you can again refrigerate the shaped dough overnight. Alternatively, freeze it for later use and thaw in the fridge before the second rise. I don't recommend doing that if you already did a cold proof in the earlier stages of making the dough.
- Bake: Preheat the oven to 350°F (180°C). Brush with egg wash (optional). Bake for 20–25 minutes until golden.
Notes
- this dough doesn’t need to double during the first or the second rise—it should increase slightly in volume but remain relatively tight. Over-proofing can make it too sour and hard to work with, so don’t wait for it to double. It will increase in size and become a bit puffy but more in terms of about 50% – 70%, not 100%.
Nutrition
Ingredients
For the Dough:
- All-purpose flour: Gives the rolls a soft, tender structure.
- Active sourdough starter: Adds flavor and makes sure the dough rises nicely.
- Milk: Makes the dough rich and tender.
- Sugar: Sweetens the dough just a bit.
- Butter: Adds that classic brioche richness.
- Egg: Helps bind the dough and adds structure.
- Salt: Balances the flavors.
- Heavy whipping cream: For drizzling before baking, making the tops soft and luscious.
For the Walnut Filling:
- Walnuts: The star of the filling — nutty, rich, and satisfying.
- Butter: Adds richness to the filling.
- Heavy whipping cream: Makes the filling smooth and spreadable.
- Sugar: Adds sweetness to balance the walnuts.
- Sour cream: For a bit of tang (you can use cream instead).
- Lemon peel: Optional, for a hint of brightness.
- Honey: Adds depth and a touch of sweetness.
- Ground cinnamon: For a cozy, spiced flavor.
- Rum: Adds warmth and flavor to the filling.
See recipe card for quantities.
How to Make Sourdough Walnut Rolls
Mix the Dough: In a stand mixer bowl, combine the flour, sourdough starter, milk, sugar, egg, and salt. Mix on low until everything is combined.
Incorporate the Butter: Gradually add the butter, one tablespoon at a time. Let each addition mix in fully before adding more.
Knead the Dough: Increase the mixer speed and knead for about 20 minutes, until the dough is smooth and elastic. It should pass the windowpane test (stretch thin without tearing).
Rest and Fold: Cover the dough and let it rest for 30 minutes. Perform 2–3 sets of stretch-and-folds every 30 minutes.
Bulk Fermentation: Let the dough rise at room temperature until it increases by about 50% in volume (about 6–8 hours at 72°F/22°C).
Prepare the Filling: While the dough finishes rising, pulse the walnuts in a food processor. Mix with melted butter, warm cream, sugar, sour cream, lemon peel, honey, cinnamon, and rum to form a spreadable paste. Adjust consistency if needed.
Roll and Fill: Roll out the dough to about 0.5 cm thick in a rectangle shape. Spread the walnut filling evenly over the dough.
Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Cut into 5 cm thick rolls. Place them on a parchment-lined baking sheet.
Second Rise: Cover with a damp tea towel and let the rolls rise for 3–4 hours.
Bake: Preheat the oven to 350°F (180°C). Brush with egg wash (optional). Bake for 20–25 minutes until golden.
Bake: Preheat the oven to 350°F (180°C). Brush with egg wash (optional). Bake for 20–25 minutes until golden.
Finish: Cover with a damp tea towel after baking to soften the tops. Enjoy warm!
Hint: don’t rush the dough. Giving it time to ferment and proof properly results in better texture and flavor. But don’t wait for ut to double in volume – it won’t, and it’s supposed to be this way! We’re looking for somewhere from 50% – 70% increase in volume.
Baking Schedule
Same-Day Option
Start mixing the dough early in the morning, around 7:00 AM. After mixing, let the dough rest for 30 minutes, then do 2–3 sets of stretch and folds, spaced 30 minutes apart. Let the dough bulk ferment at room temperature (about 72°F/22°C) for 6–8 hours until it rises by 50%. While the dough is finishing bulk fermentation, prepare the walnut filling.
In the afternoon, roll out the dough, spread the filling, and shape into rolls. Let the rolls proof at room temperature for 3–4 hours until puffy. In the early evening, bake the rolls at 350°F (180°C) for 20–25 minutes. Cool briefly and enjoy warm!
Overnight Rise Option
Mix the dough in the early afternoon, around 1:00 PM. After mixing, let it rest for 30 minutes, then do 2–3 sets of stretch and folds, spaced 30 minutes apart. Allow the dough to bulk ferment at room temperature for 3–4 hours until it rises by 50%.
In the early evening, roll out the dough, spread the walnut filling, and shape into rolls. Cover the shaped rolls and place them in the fridge for an overnight proof (8–12 hours). The next morning, take the rolls out of the fridge and let them sit at room temperature for 1–2 hours until they warm up and puff a bit more.
Bake at 350°F (180°C) for 20–25 minutes. Cool slightly and enjoy for breakfast or brunch!
Substitutions & Variations
- Filling Options: Swap walnuts for pecans, hazelnuts, or almonds for a different flavor profile.
- Add Chocolate: Sprinkle some chocolate chips into the filling for a sweeter twist.
- No Rum? No Problem!: Replace the rum with vanilla extract or leave it out entirely.
💭Crucial Success Tips
When rolling out the dough, try to keep it even. This ensures your rolls bake uniformly. Also, make sure the filling is spreadable — not too thick or too thin — so you won’t damage the dough when spreading it.
FAQ
Yes! Freeze them before the second rise or after baking. Thaw in the fridge overnight before baking or reheating.
Absolutely! Just make sure to allow enough time for the bulk fermentation and second rise. That means you’ll probably have to at least feed your starter the day before.
Yes! Use 7g (2 teaspoons) of instant yeast, and reduce the bulk fermentation time to 1–2 hours, and second fermentation to about 30 minutes – 1 hour.
More Sourdough Recipes
How To Store Sourdough Walnut Rolls
Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat briefly in the oven for that fresh-baked taste.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
