If you liked the way my California Raisin and Walnut Whole Wheat loaf looked, you’re certainly gonna love the taste too.
Here’s the recipe to the California Raisin and Walnut bread for you to try out at home.
California Raisin and Walnut Whole Wheat Rolls
Yield: 16 rolls | Serves: 16
- 1 Cup California Raisins
- 2 Cups whole wheat flour
- 1 Cup all-purpose flour
- 1 Package (1/4 ounce) active dry yeast
- 1 Tablespoon sugar
- 1/2 Teaspoon salt
- 1/2 Cup chopped walnuts
- 11/4 Cups 1% low-fat milk
- 3 Tablespoons molasses
- 3 Tablespoons margarine or butter
- 1 Tablespoon milk; for glazing
- Vegetable oil cooking spray
- 1 egg
Stir flours, yeast, sugar, salt, walnuts and California Raisins together in large mixing bowl or in bowl of heavy-duty mixer. Set aside.
Heat the milk to scalding. Stir in molasses and butter; set aside to cool to 110°F to 115°F. Then gradually add to dry ingredients and mix by hand or on low speed of mixer for 1 minute, until dough is moist but not sticky.
Turn onto floured surface and knead by hand for about 10 minutes. Transfer dough to an oiled bowl and turn over once to coat with oil. Cover the bowl loosely with plastic wrap and let rise in a warm place (75°F to 80°F) until doubled in volume, 30 to 45 minutes.
Punch down the dough and transfer to a lightly floured work surface. Cut dough into 16 pieces and shape into rolls. Lightly grease a baking sheet with cooking spray and place rolls on it. Flatten them very slightly and cover with a towel. Let rise in a warm place about 30 minutes or until dough has doubled in size. Preheat the oven to 400°F. Beat the egg and remaining milk together and brush over the tops of the rolls. Bake for 10 to 15 minutes or until they sound hollow when tapped on the bottom with the fingertips. Cool on a wire rack.
FOUR WAYS TO SHAPE ROLLS
1. For a bow shape, roll the dough into a long rope. Gently tie a single knot, pulling the ends through without breaking the dough.
2. For a twist, roll the dough into a long rope and fold it in half. Gently twist halves over each other. On a baking tray, press the ends gently so that they stay closed.
3. For a snail shape, roll the dough into a long rope and wind it round into a spiral. Tuck the outer end of the dough underneath the spiral.
4. For a Parker House roll, shape the dough piece into a ball. Pat it into a round 1 1/4-inch thick, brush with milk, and fold in half, pressing down firmly.
Nutrition Facts Per Serving
Calories 180 (Calories from Fat 26%); Total Fat 5 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 15; Sodium 110; Potassium 260; Total Carbohydrate 30; Dietary Fiber 3; Sugars 4; Protein 5; Calcium 48; Iron 2;