Mini rolls with rosehip jam and walnuts
I have made these mini-rolls a few times on days when I found a jar of rose hip jam on the shelf and some leftover walnuts from the Easter bread. They are a bit of work but not complicated, and you get enough from one batch to have some for coffee and for lunch. The dough is yeast-free, resembles a quick puff pastry, and the combination of jam and walnuts is quite successful.
Quick Info
Total time: approx. 2 hours (including dough cooling)
Preparation: 30 min (plus 1 hour in the fridge)
Baking: 30 min
Servings: 16-20 mini-rolls (depends on how big you cut them)
Difficulty: easy to medium
Recipe type: snack, simple homemade dessert
Ingredients
2 tablespoons margarine
300 g flour (adjust if the dough requires more)
100 ml sparkling water
a pinch of salt
a teaspoon of baking soda
two tablespoons lemon juice
a half jar of rose hip jam
a handful of walnuts
Preparation method
1. Sift the flour into a deep bowl and add a pinch of salt.
2. Add the 2 tablespoons of margarine (room temperature works better). Mix the margarine with the flour by hand, without water, until you get a crumbly dough, but all the lumps of margarine are well crumbled.
3. Mix the baking soda with the 2 tablespoons of lemon juice (it will foam a bit). Pour it over the flour. Start kneading everything in the dry mixture until it becomes homogeneous.
4. The dough is not yet binding, so gradually add sparkling water, a little at a time. Knead each time after pouring the water until the dough starts to bind and can be gathered into a ball. Do not add all the water at once; it depends on the flour.
5. Gather the dough, cover it with plastic wrap or a lid, and let it rest in the fridge for about an hour. It will change texture and become easier to roll out.
6. In the meantime, toast the walnuts in a dry pan over low heat, stirring often. Do not leave them unattended, as they can burn quickly. Once cooled, chop the walnuts coarsely with a knife.
7. Remove the dough from the fridge, divide it into 4 equal parts. Take each piece in turn and roll it out on a lightly floured surface into thin sheets, but not transparent.
8. Spread each sheet with a not too thick layer of rose hip jam, up to the edges. Then sprinkle the chopped walnuts over the jam.
9. Roll the greased sheet tightly. When you reach the end, gently press to seal the edges.
10. With a knife, cut the roll into appropriately sized pieces (about 4-5 cm) to make mini-rolls.
11. Place the rolls on a baking tray lined with baking paper, leaving a little space between them.
12. Bake in a preheated oven at medium heat (180°C) for 30 minutes, until they turn golden.
Why I make this recipe often
It’s the kind of dessert I can prepare with what I have at home; it doesn’t require eggs or yeast, and the rolls keep well for a few days. It’s quick to adapt to any jam I have on hand. The toasted walnuts greatly enhance the flavor.
Tips and variations
Tips
If the dough seems too dry, add water with a spoon, do not pour directly from the bottle.
Margarine at room temperature incorporates faster.
The walnuts should not be chopped too finely – larger pieces give a good texture.
Substitutions
You can use butter instead of margarine, but the final texture will be slightly different.
Sparkling water can be replaced with still water if you don’t have it, but the dough won’t be as flaky.
If you don’t have rose hip jam, you can use another thicker jam.
Variations
You can add chopped raisins among the walnuts if you want a different flavor.
If you want less sweet rolls, spread a thinner layer of jam.
Serving ideas
The rolls are good plain, with coffee or tea.
They can be dusted with vanilla sugar when cooled.
Frequently asked questions
1. Can I use yeast for the dough?
No, this recipe does not use yeast. The baking soda mixed with lemon and the sparkling water make the dough flaky, not risen like Easter bread.
2. The dough is too sticky or too dry. What should I do?
If it’s too dry, add water, but little by little. If it’s sticky, sprinkle a little flour while kneading. The exact amount depends a lot on the flour used.
3. Can I use a different type of jam?
Yes, most types of thicker jams will work, as long as they don’t run out when rolling. Very liquid ones can stain and burn the baking paper.
4. Can I make them smaller or larger?
Yes, the length and thickness of the rolls can be adjusted when cutting, depending on preference or the tray used.
5. Can the toasted walnuts be replaced?
You can use other nuts or hazelnuts, but the texture and flavor will be slightly different. Romanian walnuts give a classic taste.
Nutritional values
Approximately, for one serving of mini-roll (if 18 pieces come out):
- Calories: 110-120 kcal
- Protein: 2 g
- Carbohydrates: 16 g
- Fats: 4 g
These values depend a lot on the type of jam used and how large you cut the rolls. It’s not a very diet dessert, but it’s not heavy either, being without eggs or much fat.
Storage and reheating
The rolls last 3-4 days at room temperature in a sealed container. After a day, they may be a bit drier, but still good. I do not recommend freezing. They can be briefly reheated in the oven if you want them to be softer, but they are not designed to be served hot necessarily.
Ingredients: 2 tablespoons margarine, 300 g flour (depending on the flour, more can be added, checking the consistency of the dough), 100 ml sparkling water, a pinch of salt, a teaspoon of baking soda, 2 tablespoons lemon juice, half a jar of rosehip jam, a handful of walnuts.
