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1
Heat a large heavy skillet over medium heat.
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2
Add the walnuts and toss frequently until toasted, about 8 minutes.
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3
Remove from the skillet and set aside.
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4
Place the coriander and cumin seeds in the skillet and stir constantly until toasted, about 1 1/2 to 2 minutes.
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5
Place the seeds on a work surface, cover with plastic wrap and crush with a rolling pin.
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6
Set aside.
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7
Chop the walnuts and set aside.
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8
Whisk together the yeast and water in a large bowl until the yeast is dissolved.
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9
Add the sugar and let stand for 5 minutes.
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10
Stir in 1 1/3 cups of the flour and the salt.
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11
Stir in the walnut oil, walnuts and spices.
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12
Gradually stir in the remaining flour.
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13
Turn the dough out onto a floured surface and knead until smooth, about 10 minutes.
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14
While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
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15
Lightly oil a large, clean bowl.
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16
Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil.
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17
Cover with a clean kitchen towel and let stand in a warm place until dough has doubled in bulk, about 1 hour.
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18
Punch the dough down and reshape into a ball.
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19
Cover and let double again, about 1 hour.
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20
Preheat the oven to 350 degrees.
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21
Punch the dough down and divide it into 16 equal pieces, using a scant 1/4 cup of dough for each.
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22
On a barely floured surface, roll each piece into a ball.
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23
Roll each ball into a rope about 9 inches long.
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24
Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets.
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25
Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
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26
Bake until the rolls are golden brown, about 20 to 25 minutes.
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27
(Rolls can be made ahead and reheated.)
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28
Heat the honey in a small saucepan until hot and pour into a serving bowl or pitcher.
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29
Place 2 rolls on each of 8 plates and serve, passing the Stilton and honey separately.
