Walnut, Hazelnut and Golden Raisin Wheat Rolls

Looking for whole wheat bread rolls? Then try baking this raisins, walnut and hazelnut filled bread – perfect for any meal.

(0)
0 reviews.
Save and Share
  • prep time 40 min
  • total time 3 hr 50 min
  • ingredients 9
  • servings 18
 

Ingredients

5 1/2
to 6 1/2 cups bread flour
1
package regular active dry yeast
2 1/2
cups water heated to 100°F to 105°F
3/4
cup golden raisins
3/4
cup whole wheat flour
2 1/2
teaspoons salt
3/4
cup coarsely chopped walnuts, toasted*
3/4
cup coarsely chopped hazelnuts (filberts)
Water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix 2 cups of the bread flour and the yeast. Stir in 1 1/2 cups of the warm water to form a loose starter dough. Let rest 15 to 30 minutes. In small bowl, mix raisins and remaining 1 cup warm water. Let stand 15 minutes.
  • 2 Meanwhile, grease cookie sheets with shortening. In large bowl, mix 3 1/2 cups of the remaining bread flour, whole wheat flour and salt.
  • 3 Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10 to 12 minutes, adding 1/2 to 1 cup flour until dough is smooth and elastic. Dough will be slightly sticky. Knead nuts into dough.
  • 4 Spray large bowl with cooking spray. Place dough in bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 1/2 hours.
  • 5 Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into a ball; place on cookie sheets. Cover; let rise until doubled in size, about 1 hour.
  • 6 Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water. Bake 17 to 22 minutes or until golden brown.
  • 1 In medium bowl, mix 2 cups of the bread flour and the yeast. Stir in 1 1/2 cups of the warm water to form a loose starter dough. Let rest 15 to 30 minutes. In small bowl, mix raisins and remaining 1 cup warm water. Let stand 15 minutes.
  • 2 Meanwhile, grease cookie sheets with shortening. In large bowl, mix 3 1/2 cups of the remaining bread flour, whole wheat flour and salt.
  • 3 Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10 to 12 minutes, adding 1/2 to 1 cup flour until dough is smooth and elastic. Dough will be slightly sticky. Knead nuts into dough.
  • 4 Spray large bowl with cooking spray. Place dough in bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 1/2 hours.
  • 5 Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into a ball; place on cookie sheets. Cover; let rise until doubled in size, about 1 hour.
  • 6 Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water. Bake 17 to 22 minutes or until golden brown.

EXPERT TIPS

toggle

Expert Tips

*To toast walnuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
250
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
330mg
330%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.