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Walnut, Hazelnut and Golden Raisin Wheat Rolls

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40 min prep time
3 hr 50 min total time
9 ingredients
18 servings

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

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.

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 250
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 1/2g 3% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 330mg; 14%
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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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