Walnut rolls

Name: Walnut rolls
Cuisine: French
Ingredients: 300 g strong flour; 3 tbsp olive oil, plus a little extra; 3 tbsp chopped herbs, such as parsley, thyme or rosemary; 3-5 tbsp olive oil, walnut oil or a mixture; 2 shallots, finely chopped and lightly browned; dribble of honey (about ½ tsp); 200 g wholemeal flour; 280 ml warm water walnut-size piece fresh yeast; 150 g walnuts, lightly toasted and roughly chopped

Preparation info

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

I have tried many different recipes for walnut bread. The nuttiest of all - inspired by the walnut bread made by fashionable French baker Poilâne - uses a stonking 250g walnuts to 500g flour, and is so dense it seems more nut than bread. These rolls, made on the Chelsea bun principle, are lighter and fun to make.

Ingredients

dribble of honey (about ½ tsp)
280 ml warm water walnut-size piece

Europe
France
Bread
Mediterranean
Vegetarian

Method

You can use this same technique (which I learnt from Thane Prince at the Aldeburgh Cookery School) for other flavourings, such as caramelized onions, or cheese and herbs. Whatever you choose, be very generous with the filling.

Make the dough in the processor. Put the honey in a measuring jug with the water. Whisk in the yeast. Put the flours in the processor bowl with 1 tsp salt and add