Walnut Hazelnut And Golden Raisin Wheat Rolls Recipe
Ingredients
| Or bread flour | 6 1/2 Cup (16 tbs) | |
| Regular active dry yeast - 1 pkg | ||
| Hot water | 2 1/2 Cup (16 tbs) | |
| Golden Raisins | 3/4 Cup (16 tbs) | |
| Whole wheat flour | 3/4 Cup (16 tbs) | |
| Salt | 2 1/2 Teaspoon | |
| Walnuts | 3/4 Cup (16 tbs), chopped | |
| Hazelnuts | 3/4 Cup (16 tbs), chopped | |
| Water | ||
Directions
GETTING READY
1. Preheat oven to 425°F adn apply a light coat of shortening over the cookie sheets
MAKING
2. In a medium bowl, mix together two cups of the bread flour and yeast and stir a cup and a half of warm water into it; let rest for half an an hour or so
3. In a small bowl, soak the raisins in the remaining cup of water and let it stamd for fifteen minutes
4. In a large bowl, mix together three and a half cups of the remaining bread flour with whole wheat flour and salt
5. Into this starter dough, mix the raisins and water, blend well and mix the whole thing into the flour mixture, working it into a soft dough; knead the dough on a floured surface till smooth and elastic; add half a cup of flour or more if necessary and knead nuts into it
6. Spray a large bowl with cooking spray, place the dough in it, cover loosely with plastic wrap and a cloth towel and set aside in a warm place for ninety minutes to double in volume
7. When doubled, punch the dough to remove bubbles, divide into eighteen pieces and shape each into a ball and place it on the cookie sheet; cover and let rise for an hour
8. Uncover the dough, brush on top with water and bake for twenty two minutes until golden
SERVING
9. Serve as appropriate
1. Preheat oven to 425°F adn apply a light coat of shortening over the cookie sheets
MAKING
2. In a medium bowl, mix together two cups of the bread flour and yeast and stir a cup and a half of warm water into it; let rest for half an an hour or so
3. In a small bowl, soak the raisins in the remaining cup of water and let it stamd for fifteen minutes
4. In a large bowl, mix together three and a half cups of the remaining bread flour with whole wheat flour and salt
5. Into this starter dough, mix the raisins and water, blend well and mix the whole thing into the flour mixture, working it into a soft dough; knead the dough on a floured surface till smooth and elastic; add half a cup of flour or more if necessary and knead nuts into it
6. Spray a large bowl with cooking spray, place the dough in it, cover loosely with plastic wrap and a cloth towel and set aside in a warm place for ninety minutes to double in volume
7. When doubled, punch the dough to remove bubbles, divide into eighteen pieces and shape each into a ball and place it on the cookie sheet; cover and let rise for an hour
8. Uncover the dough, brush on top with water and bake for twenty two minutes until golden
SERVING
9. Serve as appropriate
Chef
