Oregano and Walnut Bread Buns

A plate of a walnut roll with orange rolls with walnuts in the background in a basket.

This recipe for orange walnut bread buns proves it: baking buns is relatively easy. Delicious sandwiches with crunchy walnuts and a touch of freshness from the orange. It is a perfect combination of flavors, delicious with soup or brunch. Baking has never been so easy!

Prep Time 15

Cook Time 15

Rising time 2 5

Total Time 2 35

Course Bread Baking, Breakfast, Dinner, Lunch

Cuisine Other

Servings buns

Calories 315 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Squeeze the oranges and collect the juice.
2 oranges
Add water until you've got ⅔ cup (160 ml).
Mix the flour with the yeast, the orange juice, and the melted butter and knead well.
1½ teaspoon yeast, 3 cups all-purpose flour, ¼ cup butter
Sprinkle the salt and knead until the dough is smooth and elastic (about 10 minutes).
½ teaspoon salt
Sprinkle the thyme, oregano, and walnuts over the dough and knead until the dough and all the ingredients are well mixed.
½ teaspoon dried thyme, ½ teaspoon dried oregano, ¾ cup walnuts
Put the dough in a greased large bowl and cover with a damp cloth, which you then cover with plastic foil.
Put in a warm place for 1 hour, so the dough can rise (and double in size).
Remove the dough from the bowl and push out the air.
Form 8 dough buns and lay them under plastic foil for 20 minutes.
Stretch the bunch again and form buns, and let them rise for 30 – 45 minutes under a plastic foil in a warm place until they're doubled in size.
In the meantime, preheat the oven to 450 °F or 410 °F.
Remove the plastic foil and place the baking tray in the oven.
Bake the bread buns for 15 minutes until golden and brown.

NOTES

1. Yeast: This recipe uses 6 grams (1 ½ teaspoons) of instant yeast. If you prefer to use fresh yeast, you need 12 grams. If you use dry yeast, you require 6 grams. Note: With fresh and dry yeast, you must first dissolve the yeast in lukewarm milk.

2. Variations and substitutions:

Also tasty: Add two tablespoons of soaked raisins to the dough for walnut raisin rolls.
You can also replace the walnuts with almonds or pecans.

3. How do you check if your dough is kneaded enough (for the first rise)?

Check the dough because you don't want to under or over-knead. You do that by pulling a fleece. Take a ball of dough and flatten it. Stretch the dough a little, turn it a quarter, turn it in your hands, and turn again. Then, stretch the dough again and turn a little again. Do this until a thin membrane (which you can see your fingers through) is created (you cannot do this in one go). If the dough tears before you see a thin membrane forming, the dough is not ready yet, and you knead it for another 2 minutes. Then, let the dough rise.

4. Oven: When you use a conventional oven, set the temperature to 450 °F (230 °C). In a convection oven, 410 °F (210 °C) is sufficient.

5. Storage

Room temperature: Wrap the walnut bread buns in plastic wrap or an airtight container. You can store it at room temperature for up to 2 days.
Freezer: You can freeze these bread buns well. Wrap in two layers of foil and freeze for up to 2 months.

Nutrition

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