Walnut, Hazelnut and Golden Raisin Wheat Rolls

Name: Walnut, Hazelnut and Golden Raisin Wheat Rolls
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 18
Cuisine: Global
Ingredients: 1 package regular active dry yeast; 177 milliliters Gold whole wheat flour; 177 milliliters golden raisins; 177 milliliters coarsely chopped hazelnuts (filberts); 3 teaspoons salt; 177 milliliters coarsely chopped walnuts, toasted; 591 milliliters water heated to 100°F to 105°F; 18 servings Water; 1 liters Gold Better for bread flour

Need a vegan bread? Walnut, Hazelnut and Golden Raisin Wheat Rolls could be a tremendous recipe to try. One serving contains 132 calories, 4g of protein, and 6g of fat. This recipe serves 18. A mixture of water heated to 100°f to 105°f, hazelnuts, golden raisins, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 3 hours and 50 minutes.

Instructions

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.

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Bread Flour

Dough

Water

Yeast

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Bowl

Let rest 15 to 30 minutes. In small bowl, mix raisins and remaining 1 cup warm water.

Ingredients you will need

Raisins

Water

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Bowl

Let stand 15 minutes.

Meanwhile, grease cookie sheets with shortening. In large bowl, mix 3 1/2 cups of the remaining bread flour, whole wheat flour and salt.

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Bread Flour

Shortening

Salt

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Baking Sheet

Bowl

Stir raisins with water into starter dough until well mixed.

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Raisins

Dough

Water

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.

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All Purpose Flour

Dough

Nuts

Spray large bowl with cooking spray.

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Cooking Spray

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Bowl

Place dough in bowl; cover loosely with sprayed plastic wrap and cloth towel.

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Dough

Wrap

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Plastic Wrap

Bowl

Let rise in warm place (80F to 85F) until doubled in size, about 1 1/2 hours.

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.

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Dough

Punch