Whole Wheat Rolls With Currants and Toasted Walnuts
photo by COOKGIRl
- Ready In:
- 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
- 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.
Questions & Replies
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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!
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Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.