Whole Wheat Rolls With Currants And Toasted Walnuts Recipes

Steps:

• Combine currants and hot water in glass measuring cup and let stand ten minutes, until currants are plump and water is a light caramel color.
• Remove currants with slotted spoon and add enough water to return current liquid to 3/4 cup.
• Meanwhile, sprinkle yeast over warm water (this is the other 3/4 cup water, not the reserved current water) in small bowl and let stand until creamy.
• Add yeast to reserved currant liquid and stir in honey and butter.
• Pulse flours, wheat germ, and salt in a large-capacity food processor.
• With machine on, add yeast mixture through feed tube, processing just until mixture comes together.
• Process 30 seconds more, until the dough forms a ball.
• Add reserved currants and walnuts, pulsing a few times until the walnuts are chopped.
• On lightly floured surface knead dough until currants and walnuts are evenly distributed.
• Place dough in lightly greased large bowl, turning to grease top.
• Cover bowel with plastic wrap and let rise in warm place until doubled in bulk, 1 hour.
• Grease a large cookie sheet and sprinkle with cornmeal.
• Divide dough into 16 equal pieces and shape each piece into a ball.
• Arrange balls about 1 1/2 inches apart in four rows on prepared sheet.
• Cover and let rise until almost doubled in bulk, 45 minutes to an hour.
• Arrange oven rack to lower third of oven and heat oven to 425 degrees.
• Brush roll tops with egg white.
• Bake 18 to 20 minutes, until golden brown.
• Cool on wire rack.
• Serve warm or at room temperature.
• These rolls freeze very well.

Steps:

• Preheat oven to 400 degrees.
• In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
• With a dough hook, mix in salt, egg and 2 cups of wheat flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky). Sometimes I need the full 3 ½ cups, sometimes I need less, and sometimes I need even more.
• Spray your hands with cooking spray and shape the dough into 12 balls.
• After shaped, place on lightly greased cookie sheet and let rest and rise for at least 10 minutes.
• Bake for about 10 minutes or until tops are lightly golden.