Recipe by Roxygirl in Colorado
This recipe was in Ladie's Home Journal (1998) featuring "Daily Breads" (good enough to eat daily). The hearty rolls are dark colored with a nice glossy sheen and are great for breakfast, lunch, or dinner. Uses a food processor. Dough comes together in about 20 minutes but must allow time for two rises. These remind me of Bagel Energy Bars.
Top Review by rochsann
A big hit at Easter--this healthful roll was enjoyed by many different types of eaters, even those who don't normally go for whole wheat breads. I made the dough by hand, and it worked great. Toasting the walnuts made the rolls particularly tasty. Thank you, Roxygirl, for sharing. I'll be making these rolls often!
- 1 cup currants or 1 cup raisins
- 3⁄4 cup hot water
- 1⁄4 ounce instant yeast (one package)
- 3⁄4 cup warm water (110-115 degrees F)
- 3 tablespoons honey
- 2 tablespoons butter or 2 tablespoons margarine, melted and cooled
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1⁄3 cup wheat germ
- 1 teaspoon salt
- 1 1⁄2 cups walnut pieces, toasted
- 1 tablespoon cornmeal
- 1 large egg white, lightly beaten
Directions See How It's Made
- Combine currants and hot water in glass measuring cup and let stand ten minutes, until currants are plump and water is a light caramel color.
- Remove currants with slotted spoon and add enough water to return current liquid to 3/4 cup.
- Meanwhile, sprinkle yeast over warm water (this is the other 3/4 cup water, not the reserved current water) in small bowl and let stand until creamy.
- Add yeast to reserved currant liquid and stir in honey and butter.
- Pulse flours, wheat germ, and salt in a large-capacity food processor.
- With machine on, add yeast mixture through feed tube, processing just until mixture comes together.
- Process 30 seconds more, until the dough forms a ball.
- Add reserved currants and walnuts, pulsing a few times until the walnuts are chopped.
- On lightly floured surface knead dough until currants and walnuts are evenly distributed.
- Place dough in lightly greased large bowl, turning to grease top.
- Cover bowel with plastic wrap and let rise in warm place until doubled in bulk, 1 hour.
- Grease a large cookie sheet and sprinkle with cornmeal.
- Divide dough into 16 equal pieces and shape each piece into a ball.
- Arrange balls about 1 1/2 inches apart in four rows on prepared sheet.
- Cover and let rise until almost doubled in bulk, 45 minutes to an hour.
- Arrange oven rack to lower third of oven and heat oven to 425 degrees.
- Brush roll tops with egg white.
- Bake 18 to 20 minutes, until golden brown.
- Cool on wire rack.
- Serve warm or at room temperature.
- These rolls freeze very well.