After discovering this method, I became addicted to it! It’s easier than croissants!

Ingredients

• 300 ml Milk (lukewarm (about 35°C))
• 100 g Granulated Sugar (for yeast activation)
• 8 g Instant Yeast (active dry or instant yeast)
• 30 ml Vegetable Oil (neutral oil)
• 30 g Unsalted Butter (softened, for dough)
• 1 Egg (large, room temperature)
• 650 g All-Purpose Flour (550 g for dough + 100 g for dusting)
• 4 g Salt (fine sea salt)
• 100 g Unsalted Butter (melted, for filling)
• 100 g Chopped Walnuts (toasted optional)
• 80 g Granulated Sugar (for filling)
• 8 g Ground Cinnamon (about 1 tablespoon)
• 1 Egg Yolk (for glaze)
• 15 ml Milk (for glaze (1 tablespoon))

Instructions

1. Warm the Milk

   Heat the milk gently until it is lukewarm (about 35 °C).

   Time: PT2M

2. Activate the Yeast

   Stir the 100 g sugar into the warm milk, sprinkle the 8 g yeast over the surface, and let sit for 5 minutes until foamy.

   Time: PT5M

3. Combine Wet Ingredients and Flour

   Add 30 ml vegetable oil, 30 g softened butter, the egg, 4 g salt, and 550 g flour to the yeast mixture. Mix until a shaggy dough forms.

   Time: PT10M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic, and passes the window‑pane test.

   Time: PT10M

5. First Proof

   Grease a large bowl, place the dough inside, cover with a damp cloth, and let rise in a warm spot until doubled in size (about 20 minutes).

   Time: PT20M

6. Prepare the Filling

   In a small bowl combine 100 g chopped walnuts, 80 g sugar, and 8 g ground cinnamon. Set aside.

   Time: PT5M

7. Divide the Dough

   Punch down the risen dough and divide it into 4 equal pieces.

   Time: PT5M

8. Melt Butter for Filling

   Melt the remaining 100 g butter in a small saucepan over low heat; keep it liquid but not browned.

   Time: PT2M

9. Assemble the Rolls

   On a lightly floured surface roll each dough piece into a rectangle (about 30 × 15 cm). Brush with melted butter, sprinkle the walnut‑cinnamon mixture evenly, roll tightly, and cut each log into 3 pieces, yielding 12 rolls total.

   Time: PT10M

10. Chill the Rolls

    Place the shaped rolls on a parchment‑lined baking sheet, cover loosely, and refrigerate for 20 minutes.

    Time: PT20M

11. Second Proof

    Remove the rolls from the fridge, let them sit at room temperature for another 20 minutes until puffy.

    Time: PT20M

12. Egg Wash

    Mix 1 egg yolk with 1 tbsp (15 ml) milk and brush the tops of the rolls lightly.

    Time: PT2M

13. Bake

    Bake in a pre‑heated oven at 360 °F (180 °C) for 25 minutes, or until the tops are golden brown.

    Time: PT25M

    Temperature: 360°F (180°C)

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g