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


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


  1. 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. 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. 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. 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. 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. 6 Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water. Bake 17 to 22 minutes or until golden brown.




Nutrition Information

Recipe Step Photos

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