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Ingredientes
- 5 1/2 c. Bread Flour To 6 1/2 C
- 1 pkt Active Dry Yeast
- 2 1/2 c. Water
- 3/4 c. Golden brown Raisins
- 3/4 c. Whole Wheat Flour
- 2 1/2 tsp Salt
- 3/4 c. Coarsely Minced Toasted Walnuts
- 3/4 c. Coarsely Minced Hazelnuts Water
Direcciones
- This recipe uses Pillsbury Flour.
- Recipe Fact:This recipe is inspired by the little raisin-walnut rolls sold in Parisian boulangeries. Nourishing, just sweet, and with a bit of nutty crunch, these rolls are perfect at breakfast. They also make a nice tea-time snack. Bake them for guests who do not care for sugary pastries.
- Kitchen Tip: To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan. Set the pan on the lowest oven rack beneath the rolls. Shut the oven door and let steam give the rolls more spring. The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy.
- Lightly spoon flour into measuring c.; level off. In med bowl, combine 2 C of the bread flour and yeast; mix well. Stir in 1 1/2 C of the hot water to create a loose starter dough. Let rest 15 - 30 minutes. In small bowl, combine raisins and remaining 1 C hot water. Let stand 15 minutes.
- Meanwhile, grease cookie sheets. In large bowl, combine 3 1/2 C of the remaining bread flour, whole wheat flour and salt; mix well.
- Stir raisins with water into starter dough till well mixed. Add in starter mix to whole wheat flour mix; stir till soft dough forms. Turn dough out onto floured surface; knead 10 - 12 minutes, adding 1/2 - 1 C flour till dough is smooth and elastic. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough.
- Spray large bowl with nonstick cooking spray. Place dough in sprayed bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in hot place (80 - 85F) till doubled in size, about 1 1/2 hours.
- Punch down dough several times to remove all air bubbles. Divide dough into 18 pcs. Shape each piece into ball; place on greased cookie sheets. Cover; let rise till doubled in size, about 1 hr.
- Heat oven to 425F. Uncover dough; brush tops of rolls lightly with water. Bake at 425F for 17 - 22 minutes or possibly till golden.
- High Altitude Baking (Above 3500 Ft): No change
- Makes 18 rolls
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 28 | 9% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 490mg | 20% |
| Potassium 196mg | 6% |
| Total Carbs 59.86g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.42g | 4% |
| Protein 9.62g | 15% |
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