Whole Wheat Rolls With Currants and Toasted Walnuts

READY IN: 40mins
YIELD: 16 rolls




  • 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.