PicMonkey Collage

Hello lovely readers, long time no blogpost… I’ve been abroad for the past week, and when I returned home I just got a few hours’ sleep before going to Oslo for a meeting, and then directly from Oslo to Bergen. Now I’m back home again and I have to say that it feels so nice to be with my family.

I’ve always preferred home to travel, and even if I don’t write about it that much here, my job comes with quite a lot of travel.When I go abroad I really miss my usual breakfast; I just love homemade breads or rolls. Today I made these walnut and hazelnut rolls; perfect with some jam or cheese, and they have a delicious flavor and a nice crunch.Here is the recipe, enjoy.


Walnut and hazelnut rolls

  • 1 3/4 oz. (50 g) fresh yeast
  • 2 teaspoons honey
  • 1 2/3 cup (400 ml) buttermilk
  • 2 tablespoons unsalted butter
  • 5 1/3 oz. (150 g) walnuts
  • 5 1/3 oz. (150 g) hazelnuts
  • 4 cups (500 g) bread flour or all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon regular sugar
  • 1/3 cup + 1 tablespoon (80 g) sesame seeds


Preheat the oven to 390°F/200°C.

Roughly chop the nuts.


Melt the butter and mix with the milk, then dissolve the yeast in the tepid liquid.

Add the salt, sugar, honey, flour, nuts and sesame seeds and mix until blended, then knead for about 10 minutes.

Leave to rise until doubled in size.

PicMonkey Collage

Make approx. 25 rolls, arrange on lined baking trays and prove again for another 20 minutes.

Brush with a lightly whisked egg, then bake on the bottom shelf in the preheated oven for about 20 minutes.

Transfer to a wire rack to cool.


It’s so nice to be back home again, having freshly baked rolls with my family.


I hope you are tempted to make these, every bite is crunchy and full of flavor.The rolls will keep well for 2-3 days if they’re well wrapped, or freeze them and you’ll always be just minutes away from a delicious breakfast. I will be back soon,

hugs from me to you.Love Manuela xo




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