Honey nut rolls are made from a biscuit dough rolled around a combination of butter, honey and chopped walnuts. The outside of the rolls are brushed with butter before baking and with honey mixed with melted butter when taken out of the oven. The honey creates a glaze on the hot rolls.
Butter, honey and nuts are an ancient flavor combination. For centuries bakers have made a vast variety of wonderful baked goods featuring the three ingredients. Recipes spread from the area of the Mediterranean Sea around the globe.
You can use any biscuit or yeast bread recipe for the roll dough. Since this is kind of a test I decided to use biscuit dough. There is one snag in the plan. I can’t get the gosh darn jar of honey open. Although I’m sure I wiped the rim down with a wet sponge before screwing it shut the darn thing is stuck and now sitting in a pan of warm water as I type.
The recipe will make 12 rolls. Serve the rolls hot from the oven at breakfast, lunch or with soup and salad for a light dinner. They can be wrapped in foil and reheated in a 350 degree oven or in the microwave. If you make a double batch you could put some in a zip bag and freeze.
Quick Honey Nut Rolls
- 2 cups all-purpose flour
- 3 teaspoons of baking powder
- ½ to ¾ teaspoons of salt
- 2 teaspoons of granulated sugar
- 1/3 cup of butter or solid vegetable shortening
- 2/3 cup of cold milk, may need more
- ¼ cup or more of melted butter
- 1/3 cup or more of chopped walnuts or other nuts
- 3 or 4 tablespoon of honey
Pre-heat the oven to 425 degrees F and have a sheet pan ready. Spray lightly with pan release.
Chop the walnuts and put them in a small bowl. Melt ¼ cup of butter in a small sauce pan over medium heat. Add the honey to the melted butter. Set aside. Have a few tablespoons of plain butter setting out at room temperature or melted in the microwave to brush on the rolls before baking.
Put the flour, baking powder, salt and sugar in a mixing bowl. Stir with a fork to combine. Using a pastry cutter or two table knifes cut in 1/3 cup of butter or solid shortening or a combination of the two until there are particles the size of peas. Add the cold milk all at once and using a fork stir until the dough cleans the sides of the bowl and forms a ball around the fork.
Flour a flat surface and put the ball of biscuit dough on it. Toss or knead lightly until the dough isn’t sticky. Pat or roll out into a ½ inch thick large rectangle. You can roll it out thinner if you want. Brush the surface of the dough with the melted butter and honey mixture. Sprinkle the chopped nuts evenly over the dough. Starting at the long edge roll the dough up like a jelly roll. Seal the long edge. Using a sharp knife cut the roll of dough into 12 equal sections.
Place the sections cut side up on a sheet pan. Place about ½ inch or more apart. Brush the the rolls with soft or melted butter.
Put the honey and butter back on the stove and heat to boiling while the rolls bake. Bake the rolls for 10 to 12 minutes. As soon as the rolls come out of the oven brush them with the hot butter and honey.
When you brush the melted butter and honey over the dough leave about ¼ inch uncovered. To seal the long edge wet it and press against the roll of dough.
You may need a tablespoon or more of milk depending on the moisture content of your flour. The dough should be soft.
The recipe can be doubled.
You can use your favorite biscuit recipe for these rolls or use a commercial packaged baking mix.
Chopped nuts can be sprinkled on top of the rolls after brushing with butter before baking.
If you roll out the dough thinner you will have more layers of butter, honey and nuts. You may need more of those items.
You could use a slightly sweet yeast roll or bread recipe.
Grated lemon or orange peel can be added into the melted butter and honey for a different flavor. Add a teaspoon to the dough with the dry ingredients or with the milk.
Finely chopped dry fruits that have been soaked for a while in warm water could sprinkled on the dough when the nuts are added.