- 40 min + 90 min proving
- 25 min
- Melted butter, to grease
- 1 egg, lightly whisked, to glaze
- Icing sugar (optional), to dust
- 300ml milk
- 100g unsalted butter, cubed
- 2 tsp Queen Natural Organic Vanilla Extract
- 3 ⅓ cups (500g) strong bread or pizza flour, plus extra to dust
- ¼ cup (55g) caster sugar
- 7g (1 sachet) dried yeast
- ½ tsp salt
Walnut & Cinnamon Sugar
- 125g butter, at room temperature
- 75g toasted walnuts
- ⅓ cup, firmly packed (75g) brown sugar
- 2 tsp Queen Cinnamon Baking Paste or ground cinnamon
Method - Dough
Combine milk and butter in a small saucepan over low heat for 3-4 minutes or until milk is warm. Transfer to a heatproof bowl, stir in Vanilla and set aside for 5 minutes, stirring occasionally with a fork, until butter melts and the mixture is lukewarm.
Combine flour, sugar, yeast and salt in a large bowl and make a well in centre. Add milk mixture and use a wooden spoon and then your hands to mix to a soft dough.
Turn dough onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
Brush a large bowl with melted butter to grease. Add dough, and turn to coat lightly with butter. Cover with plastic wrap and place in a warm spot for 1 hour or until doubled in size.
Method - Filling
Process butter, ground walnuts, sugar and Cinnamon in a small food processor until smooth and well combined. Set aside.
Method - Shaping
Line two large baking trays with baking paper. When dough has doubled in size, knock back by punching with your fist. Turn onto a lightly floured surface and knead for 2-3 min or until smooth and elastic.
Use a lightly floured rolling pin to roll out dough into a 36cm square. Use back of a spoon to spread filling evenly over dough. Fold top third down to cover filling and then bottom third up, pressing down firmly. Use rolling pin to roll out dough to a rectangle about 36cm long and 20cm wide.
With a large sharp knife, cut dough into 12 strips, about 3x20cm. Take one strip of dough and stretch and twist until complete length is twisted. Wrap one end around your fingers (held together) and then tie in a knot.
Repeat with remaining dough strips, placing them about 7cm apart on trays. Cover with a damp tea towel and set aside in a warm spot for 30 minutes.
Method - Baking
Preheat oven to 170°C (fan forced). Brush rolls with whisked egg to glaze. Bake for 25 min, swapping trays halfway through until golden and sound hollow when tapped on base. Serve warm, dusted with icing sugar.
These rolls are best eaten the day they are baked however they do freeze well. To freeze, wrap individually in plastic wrap, seal them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature. To reheat, place on a lined oven tray in an oven preheated to 140°C fan-forced for 10 minutes or until heated through.
This dough is quite soft and can seem sticky when starting to knead it by hand. Resist the temptation of dusting your benchtop with too much flour as it will make the final buns heavy.
The dough can be kneaded with an electric mixer, fitted with a dough hook, on low speed for 5-8 minutes or until smooth and elastic and the comes away from the sides of the bowl.