Walnut, Hazelnut and Golden Raisin Wheat Rolls

Name: Walnut, Hazelnut and Golden Raisin Wheat Rolls
Prep time: 40 min
Total time: 3 h 50 min
Yield: 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

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Walnut, Hazelnut and Golden Raisin Wheat Rolls

Prep 40 min
Total 3 hr 50 min
Ingredients 9
Servings 18

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

By Pillsbury Kitchens

Updated September 2, 2010

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

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.

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

Nutrition Facts

Serving Size: 1 Roll

Calories: 250

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 330mg; 14%

Potassium: 170mg; 5%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 3g; 12%

Sugars: 4g

Protein: 7g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 15%; 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;