Whole Wheat Rolls with Currants and Toasted Walnuts
Indulge in the warm, nutty flavors of these Whole Wheat Rolls with Currants and Toasted Walnuts, perfect for any occasion. Made with a blend of wholesome whole wheat and all-purpose flours, these rolls boast a fluffy yet hearty texture, complemented by the natural sweetness of dried currants and the satisfying crunch of toasted walnuts. A touch of honey in the dough and a golden egg wash give these rolls an irresistible aroma and beautiful finish. Ready in under two hours, this recipe combines classic kneading techniques with a simple rise, making it accessible for bakers of all levels. Serve them fresh from the oven, smeared with butter or drizzled with honey, for a cozy addition to your dinner table or a delightful standalone snack.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 2 tablespoons Honey
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter, melted
- 0.5 cup Milk
- 0.5 cup Dried currants
- 0.5 cup Walnuts, toasted and chopped
- 1 unit Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it becomes frothy.
Add the melted butter, milk, and salt to the yeast mixture. Stir well to combine.
Gradually add the whole wheat flour and all-purpose flour, mixing until a dough begins to form.
Turn the dough out onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic.
Flatten the dough slightly and sprinkle the dried currants and toasted walnuts over it. Knead the dough gently to incorporate the mix-ins evenly.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a small roll and place them on a greased or parchment-lined baking sheet, leaving space between each roll.
Cover the rolls loosely with a towel and let them rise for another 30 minutes until puffed up.
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg for a shiny and golden finish.
Bake the rolls in the preheated oven for 18-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the rolls to cool slightly before serving. These rolls are best enjoyed warm and are great with a pat of butter or a drizzle of honey.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 116.6 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 485 mg | 37% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
