Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chewy little walnut-raisin whole wheat rolls. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chewy Little Walnut-Raisin Whole Wheat Rolls is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Chewy Little Walnut-Raisin Whole Wheat Rolls is something which I’ve loved my entire life.
Great recipe for Chewy Little Walnut-Raisin Whole Wheat Rolls. I wanted to make whole wheat bread that was tasty even without anything on it. The ratio of whole wheat flour is quite high, but it's still very easy to eat.
To get started with this particular recipe, we must prepare a few components. You can cook chewy little walnut-raisin whole wheat rolls using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chewy Little Walnut-Raisin Whole Wheat Rolls:
- Get 160 grams ●Whole wheat flour (superfine)
- Take 120 grams ●Bread (strong) flour
- Prepare 20 grams Sugar (roasted sugar)
- Prepare 4 grams Natural Salt
- Get 3 grams Dry yeast
- Get 1 tbsp Olive oil
- Prepare 180 ml Water
- Take 30 grams ■Raisins
- Get 30 grams ■Cranberries
- Prepare 30 grams ■Walnuts (roasted)
Another thing you could do is switch flours to bread flour. It has a higher gluten content, and it should do better in the rising phase. Hey, I made your whole wheat buns the other day and they were awesome! I used a very hearty whole wheat flour, and it still turned out good.
Instructions to make Chewy Little Walnut-Raisin Whole Wheat Rolls:
- Plump up the raisins in boiling water, drain and pat dry with paper towels. If the raisins are coated with oil, wash it off.
- Put all the ingredients except the ones marked ■ in the bread machine, and start the dough-only program!
- Since there are a lot of ■ dried fruits, add them to the dough when the 'mix-in' signal sounds (with about 45 minutes left in the program). When the 1st rising is done, test the dough with your finger.
- The finger test: press a moistened finger into the dough and pull it out slowly. If the hole made with the finger remains it's good! If the hole fills back in, it has to rise some more.
- Take the dough out onto a floured work surface, divide into 12 pieces (45-50 g each) and round off each piece. Cover with a tightly wrung out moistened kitchen towel, and rest for 10 minutes.
- Dust the dough lightly, turn over, deflate and round off with a smooth surface on top. Line up on a baking sheet in pairs, each pair of rolls touching each other.
- Cover with a tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) at around 30°C for 40 to 50 minutes (at room temperature if in the summer). If a moistened finger gently pressed in the dough leaves a mark, it's done rising.
- Mist with water, (optionally dust with bread flour) and preheat the oven to 200°C. Lower the temperature to 180°C and bake for 10 to 12 minutes - done! They look like this inside.
- I used this "Super Fine Hard" whole wheat flour.
- This version has 50% whole wheat flour (140 g finely ground) + 140 g bread flour. This really has the flavor of whole wheat, and the more you chew the better it tastes.
- This version has 64% whole wheat flour (160g superfine whole wheat + 20 g graham flour) + 100 g domestic bread flour. This version is very light!
- For the version in Step 11: Try baking six rolls stuck together, or slashing the tops. If you use domestic bread flour, use 170 ml of water.
- This version has 82% whole wheat flour (210 g superfine whole wheat flour + 20 g graham flour) + 50 g bread flour 30 g each of walnuts and raisins = densely textured and delicious.
The BEST soft and chewy bread roll for hoagies/submarine/grinders. Sue Violette, of Neillsville, Wisconsin says, "A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it." —Sue Violette, Neillsville, Wisconsin Soft and Chewy Dinner Rolls. I played a little bit with the recipe because I was going for a little more whole grain presence. Mine were fluffy, chewy, hearty and lovely..
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