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Kifli Walnut Roll Crescents

Julie Menghini, www.hostessatheart.com
A soft and tender dough filled with a sweet walnut filling and shaped into a crescent. Easy walnut rolls are special anytime.
Print Recipe
Prep Time 25 minutes
Proof time (can be reduced approx. 40 min. using Raisenne Dough Riser) 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 24 small rolls

Ingredients
  

Kifli Dough

  • 1 cup whole milk scalded
  • 2 1/4 tsp instant yeast (1 packet)
  • 3 eggs
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 tsp salt
  • 5 cups flour (all-purpose); 4-6 cups

Kifli Nut Filling

  • 1 cup ground walnuts
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/8 cup milk

Egg Wash Finish

  • 1 egg
  • 1 tsp water
  • 1 tbsp turbinado sugar in the raw (optional)

Instructions
 

  • Scald milk by bringing it to 180°F in a small saucepan, about 5 minutes on medium heat. Refrigerate the milk until the temperature is lowered to 110°F, 12 to 15 minutes.
  • In the bowl of an electric stand mixer, combine the sugar and eggs and mix until thoroughly combined. Add the yeast, butter, and salt. With the mixer on low, stream in the scaled milk.
  • Add flour one scoop at a time, with the mixer on it's lowest setting, until the dough is manageable. *This may be less or more than 5 cups.
  • Put the dough in an oiled bowl and cover it to rise until it increases 30% or 50% in volume, approximately 90 minutes. If using the Raisenne Dough Riser, your proofing time will be reduced by up to 40 minutes!
  • Combine the walnut filling ingredients and stir until combined. Drizzle in a small amount of milk and stir until the mixture holds together.Large Kifli Walnut Rolls

Large Kifli Walnut Rolls

  • Remove raised dough and roll it out in manageable sized pieces. Cut the dough into large 9"x5" triangles.
  • Spread the filling onto each large triangle and roll into a crescent shape. Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.

Small Kifli Walnut Rolls

  • Roll out the dough out into a manageable sized piece in the shape of a rectangle. Spread the filling directly onto the dough. Cut into small triangles with a ravioli or pizza cutter.
  • Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour. Using the Raisenne Dough Riser will reduce the time needed for the second proof.

Small Kifli Walnut Rolls

  • Roll out the dough out into a manageable sized piece in the shape of a rectangle. Spread the filling directly onto the dough. Cut into small triangles with a ravioli or pizza cutter.
  • Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour. Using the Raisenne Dough Riser will reduce the time needed for the second proof.

Prepare for baking

  • Preheat the oven to 325°F. Brush the rolls with the egg wash.
  • Sprinkle with turbinado sugar (Sugar in the Raw)
  • Bake large rolls 25-30 minutes and small rolls 20-25 minutes, turning the baking sheet half way through.
  • Cool on a cooling rack. Rolls can be stored at room temperature in an air-tight container or frozen.

Notes

The turbinado sugar will stick to the rolls if the egg wash is still wet. It’s helpful to do a few at a time before the egg wash dries.
It’s not necessary to scald the milk but we recommend that all of the ingredients be at room temperature. 
Don’t spread the filling too heavily. It will bake out.