Since my breakfast rolls were such a hit last weekend, I tweaked a little to use what I had on hand and made these - super nutty breakfast rolls - using some chestnut flour, hazelnut oil, hazelnut-cocoa spread for the filling, and chopped walnuts.
1 cup warm milk
5 t active dry yeast
5 T butter, room temperature
1 T hazelnut oil
1/2 t ground ginger
1/2 t ground nutmeg
1 T anise seeds
1 t ground cinnamon
2 T organic granulated sugar
1/4 teaspoon salt
3 C white whole wheat flour
1 C chestnut flour
Nutella, or other hazelnut-cocoa spread
Pour the warm milk into a mixing bowl and sprinkle the yeast on top. Let bloom for about 3 minutes. Mix in soft butter, hazelnut oil, eggs, spices, 2 T sugar, salt, and flours. Use a wooden spoon to mix the dough. Cover the bowl and let the dough rise for 30 minutes.
Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with Nutella or hazelnut-cocoa spread.
Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
Preheat an oven to 425 degrees F. Line two baking pans with parchment paper.
Place the rolls on the prepared baking sheet, spacing them about 2" inches apart. Let the rolls rest 20 minutes before baking.
Bake the rolls in the preheated oven until golden brown, about 10 minutes. Reduce the oven temperature to 350 degrees F and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.