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Mini Hazelnut Sesame and Nutella Rolls

Mini Dark Chocolate Hazelnut and Sesame Rolls

A mini cinnamon roll meets the middle east with the sesame seeds, orange zest and cardamom.  There is crunch from finely chopped hazelnuts, and the filling is a dark chocolate hazelnut spread.  Perfect little bites to go with coffee or tea.

Course Baking
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 10 rolls

Ingredients

  • 1 cup plus 3 tbsp (150 grams) bread flour
  • 3/4 tsp fast-acting Instant dried yeast
  • 1 1/2 tsp granulated sugar
  • 3 tbsp olive oil plus a little more for greasing
  • 1/4 tsp salt
  • 1/4 cup (65 ml) lukewarm water (have the water brimming to the edge of the measuring cup) don't err on the side of cooler rather than warmer
  • 1/4 cup (40 grams) hazelnuts, mounded just above the top of the measuring cup
  • 2 tbsp sesame seeds
  • 1/2 tsp ground cardamom
  • 1/2 cup (150 grams) Dark Chocolate Hazelnut Spread or Nutella, softened to make it easily spreadable , this can be done in the microwave or gently on the stove top
  • 5-6 shakes of cardamom bitters
  • 1 large orange zested (use the rest of the orange as you see fit!)
  • 2 tsp icing sugar

Instructions

  1. Place the flour, yeast, sugar, 2 tbsp of the olive oil and the salt into a large bowl. Stir to combine.
  2. Gently pour in the water and bring the mixture together using a rubber spatula. It should be completely combined.
  3. Transfer the dough to a lightly oil surface and using lightly oiled hands, bring the dough together and knead well for 5 minutes until soft and elastic. It may take longer than this time, but don't be discouraged, it will soften. If the dough sticks to the counter at all, add a little more oil.
  4. Transfer the dough to a lightly oiled bowl. Cover with a damp tea towel and let it rise in a warm spot, until almost doubled in size (should take about 45 minutes, depending on the temperature of your room)
  5. Preheat the oven to 425F
  6. While the dough is proofing, toast the hazelnuts in a heavy bottomed skillet over medium heat. After about 8-10 minutes, they should be fragrant and turning brown. Turn the nuts into a dry tea towel and wrap them well. Rub the towel all over the nuts, releasing the skins. Shake and rub. You should be able to pull out all the nuts from among the skins and place them on a cutting board. Finely chop these and place them into a medium bowl.
  7. Place the sesame seeds into the same skillet and toast gently till just turning golden. Add these to the hazelnuts. Add the ground cardamom and stir the contents of the bowl together.
  8. On a lightly floured surface roll the proofed dough out into a 12x16" (30x40 cm) rectangle, with the 16" going across, so that you are facing a rectangle set in landscape position.
  9. Using a spatula, spread the dark chocolate hazelnut spread across all the dough, just leaving a 3/4 inch (2cm) border along the top edge.
  10. Give 5-6 shakes of the cardamom bitters over the spread evenly.
  11. Sprinkle the orange zest over the spread evenly.

  12. Then scatter all the nuts and seeds over the dough (except for 1 tbsp!)

  13. Starting with the longest edge in front of you, at the bottom, roll the dough up evenly and firmly. Make sure the seam is along the bottom when finished.
  14. Using a brush, spread out the remaining tbsp of olive oil all along the top of the roll.

  15. Sprinkle the remaining tbsp of nuts and seeds across the top of the roll, over the olive oil.  Push these gently into the dough so that they are secure. 

  16. Using a sharp knife, cut the roll into 10 even pieces.
  17. Transfer these to a parchment lined baking sheet.
  18. Bake on the centre rack until golden brown, or about 10 minutes.
  19. Remove from the oven, let cool 2 minutes and then dust with the confectioners sugar. Cool on a wire rack.

Recipe Notes

Recipe adapted from Nutella Hazelnut Sesame Rolls by Yotam Ottolenghi