Whole Wheat Raisin Walnut Rolls
So satisfying on their own and amazing with peanut butter or brie served at room temperature.
Levain Bakery's Recipe for Whole Wheat Raisin Walnut Rolls
Ingredients
- 1 package active dry yeast
- 2 cups warm water
- 3 cups whole wheat flour
- 1 cup high-gluton flour (bread flour)
- 1 tablespoon salt
- 1 cup dark raisins
- 1 cup golden raisins
- 1 cup walnuts
Makes about 24 rolls
Directions
Dissolve the yeast in 2 cups of water in mixing bowl.
Combine the flours and the salt and add to yeast mixture along with raisins and
walnuts.
Using a dough hook combine all ingredients, adding additional flour or water as
needed until dough is smooth and elastic.
The dough should be very soft. Knead another 4-5 minutes.
Cover and let rise overnight in refrigerator.
Take out and cut into small roll size pieces. Shape into rounds by pressing against
your surface with a circular motion. Place on floured parchment paper on a sheet
pan.
Cover and let rise again overnight in refrigerator or until about double in size.
Bake at 450 degrees F for about 15 minutes or until lightly browned on top and bottom.
Brioche in the oven
The bomboloncini being filled with raspberry jam before baking.
Rustic tarts available exclusively in East Hampton
Upper West Side Counter
Scones