by kirra » Tue Jul 07, 2009 3:56 pm
Whole Wheat Rosemary Walnut Rolls
Robin Haas; Winner: National Festival Bread Week
I created this healthy herb roll recipe to serve at a friend’s party. This healthy wheat based roll is studded with walnuts and rosemary offering vitamin E, antioxidants, and healthy oils. This bread has become a Thanksgiving tradition.
Ingredients:
2 cups warm water (100° ‐ 110° F)
2 packages Fleischmann’s ®Active Dry Yeast
1/2 teaspoon granulated sugar
4‐ 4 1/4 cups King Arthur Unbleached All‐Purpose Flour, divided
1 1/2 cups King Arthur Traditional 100% Whole Wheat Flour or Stone Ground Whole Wheat Flour, divided
1/4 cup water, room temperature
1 tablespoon kosher salt
1/4 cup honey
1/4 cup extra‐virgin olive oil
1 teaspoon dried crushed rosemary
1 cup coarsely chopped English walnuts
1 large egg beaten with 1 tablespoon water
1 – 2 tablespoons coarse salt (optional)
Preparation:
To prepare sponge, combine water, yeast, and sugar in large mixing bowl; stir to dissolve. Let rest 5 minutes. Add 1 cup all‐purpose flour and 1 cup whole wheat flour; beat 2 minutes. Cover; place in warm place and allow sponge to rest 45 minutes.
Stir down sponge and beat in 1/4 cup (room temperature) water, salt, honey, olive oil, rosemary, walnuts, and remaining whole wheat flour. Beat to combine. Gradually add enough of the remaining all‐purpose flour to form a soft dough.
Turn dough out onto a clean work surface, dusted with all‐purpose flour. Knead in remaining all‐purpose flour. Knead 8 – 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double.
Punch down dough; cut into 16 equal pieces. Roll each piece into a 14‐inch rope. Tie each rope into a loose knot, leaving two long ends. Tuck one end under the roll and pinch to seal. Bring the other end up and over the roll and pinch to seal on the underneath side.
Place on greased baking sheets about 2 inches apart leaving a small opening in the center of the rosette.
Cover; let rise until double. Brush rolls with beaten egg and water. If desired, lightly sprinkle with a few grains of coarse salt.
Bake in preheated 350° F oven 18 to 20 minutes or until lightly browned and sounds hollow when tapped on the bottom. Makes 16 rolls.
Nutritional Info:
Per serving: One roll provides approximately 241 calories;
6 g protein;
36 g carbohydrate; 3 g dietary fiber;
9 g fat (1 g saturated);
13 mg cholesterol;
74 mcg folate;
2 mg iron;
442 mg sodium.
[b][size=150]Whole Wheat Rosemary Walnut Rolls[/size][/b]
Robin Haas; Winner: National Festival Bread Week
I created this healthy herb roll recipe to serve at a friend’s party. This healthy wheat based roll is studded with walnuts and rosemary offering vitamin E, antioxidants, and healthy oils. This bread has become a Thanksgiving tradition.
[b]
Ingredients:[/b]
2 cups warm water (100° ‐ 110° F)
2 packages Fleischmann’s ®Active Dry Yeast
1/2 teaspoon granulated sugar
4‐ 4 1/4 cups King Arthur Unbleached All‐Purpose Flour, divided
1 1/2 cups King Arthur Traditional 100% Whole Wheat Flour or Stone Ground Whole Wheat Flour, divided
1/4 cup water, room temperature
1 tablespoon kosher salt
1/4 cup honey
1/4 cup extra‐virgin olive oil
1 teaspoon dried crushed rosemary
1 cup coarsely chopped English walnuts
1 large egg beaten with 1 tablespoon water
1 – 2 tablespoons coarse salt (optional)
[b]Preparation:[/b]
To prepare sponge, combine water, yeast, and sugar in large mixing bowl; stir to dissolve. Let rest 5 minutes. Add 1 cup all‐purpose flour and 1 cup whole wheat flour; beat 2 minutes. Cover; place in warm place and allow sponge to rest 45 minutes.
Stir down sponge and beat in 1/4 cup (room temperature) water, salt, honey, olive oil, rosemary, walnuts, and remaining whole wheat flour. Beat to combine. Gradually add enough of the remaining all‐purpose flour to form a soft dough.
Turn dough out onto a clean work surface, dusted with all‐purpose flour. Knead in remaining all‐purpose flour. Knead 8 – 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double.
Punch down dough; cut into 16 equal pieces. Roll each piece into a 14‐inch rope. Tie each rope into a loose knot, leaving two long ends. Tuck one end under the roll and pinch to seal. Bring the other end up and over the roll and pinch to seal on the underneath side.
Place on greased baking sheets about 2 inches apart leaving a small opening in the center of the rosette.
Cover; let rise until double. Brush rolls with beaten egg and water. If desired, lightly sprinkle with a few grains of coarse salt.
Bake in preheated 350° F oven 18 to 20 minutes or until lightly browned and sounds hollow when tapped on the bottom. Makes 16 rolls.
[b]
Nutritional Info:[/b]
Per serving: One roll provides approximately 241 calories;
6 g protein;
36 g carbohydrate; 3 g dietary fiber;
9 g fat (1 g saturated);
13 mg cholesterol;
74 mcg folate;
2 mg iron;
442 mg sodium.