Whole wheat rosemary walnut rolls
- Ready In:
- 4hrs 20mins
- Ingredients:
- 13
- Yields:
-
16 rolls
ingredients
- 2 cups warm water (100 to 110 F)
- 1⁄2 ounce yeast (2 packages Active Dry)
- 1⁄2 teaspoon granulated sugar
- 4 - 4 1⁄4 cups all-purpose flour, divided
- 1 1⁄2 cups whole wheat flour
- 1⁄4 cup water, room temperature
- 1 tablespoon kosher salt
- 1⁄4 cup honey
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon rosemary, dried crushed
- 1 cup english walnuts, coarsely chopped
- 1 large egg, beaten with 1 tablespoon water
- 1 -2 tablespoon coarse salt (optional)
directions
- To prepare sponge, combine water, yeast and sugar in a large mixing bowl; stir to dissolve; let rest for 5 minutes.
- Add 1 cup all purpose flower and 1 cup whole wheat flour; beat 2 minutes.
- Cover and place in a warm place to rest for 45 minutes.
- Stir down sponge and beat in 1/4 cup room temperature water, salt, honey and remaining while wheat flour; beat to combine.
- Gradually add enough of the remaining all purpose flour to form a soft dough.
- Turn dough out onto a clean work surface dusted with flour; knead in remaining flour and continue to knead 8 to 10 minutes or until dough is smooth and elastic.
- Place dough in a greased bowl turning to grease the top.
- Cover and let rise in a warm place until double.
- Punch down dough and cut into 16 equal pieces.
- Roll each piece into a 14 inch rope.
- Tie each rope into a loose knot, leaving two long ends.
- Tuck one end under the roll and pinch to seal.
- Bring the other end up and over the roll and punch to seal on the underneath side.
- Place on greased baking sheets about 2 inches apart leaving a small opening in the center of the rosette.
- Cover and let rise until double.
- Brush rolls with beaten egg and water.
- If desired, lightly sprinkle with a few grains of coarse salt.
- Bake in a preheated 350 degree oven for 18 to 20 minutes or until lightly browned and sounds hallow when tapped on the bottom.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>