Rye Walnut Rolls Recipes
i was looking through my bread cookbook and found this one that i had never tried. this is a dense hearty bread that went very well dipped in a fruity extra virgin olive oil.
Recipe From food.com
Provided by chia2160
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
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DELI RYE ROLLS RECIPE | KING ARTHUR BAKING
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Web Instructions Bake Mode Prevent your screen from going dark as you follow along. For the dough: In a large bowl, combine the dried onions and …
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Web Instructions Bake Mode Prevent your screen from going dark as you follow along. For the dough: In a large bowl, combine the dried onions and …
4.9/5 (24)
Calories 93 per serving
Total Time 2 hrs 28 mins
- For the dough: In a large bowl, combine the dried onions and water; let the mixture sit at room temperature for 30 minutes.
- Add the remaining dough ingredients and mix until combined., Knead at low speed in your mixer for 6 minutes or by hand on a greased surface with greased hands for 8 minutes.
- The dough will be shiny and slightly sticky., Cover the dough and let rise in a warm spot for 45 to 90 minutes, until almost doubled., Transfer the dough to a lightly greased work surface and divide it into 16 pieces weighing about 50 grams each for dinner rolls, or 12 pieces weighing about 60 grams each for sandwich rolls.
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Web Feb 9, 2009 · In the bowl of the stand mixer, mix the all-purpose flour, rye flour, pepper, yeast, and the rest of the salt. (If using active dry yeast, stir …
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Web Feb 9, 2009 · In the bowl of the stand mixer, mix the all-purpose flour, rye flour, pepper, yeast, and the rest of the salt. (If using active dry yeast, stir …
Cuisine American
Total Time 4 hrs 25 mins
Category Bread
Calories 209 per serving
- Heat the saute pan and cook the onion in the olive oil with 1/4 teaspoon of the salt until it's soft, about 4 to 5 minutes. Drain the onions in the sieve over the medium bowl. Add the milk and stir.
- In the bowl of the stand mixer, mix the all-purpose flour, rye flour, pepper, yeast, and the rest of the salt. (If using active dry yeast, stir together yeast, warm water, and honey in large bowl and let stand until foamy, about 5 minutes. If mixture doesn’t foam, start over with new yeast. Add flours and remaining salt to yeast mixture.)
- Add the warm water and honey to the milk mixture, then pour into the dry ingredients. Mix on low until a soft dough forms. Turn the speed up to 2 and mix until the dough is smooth and elastic, up to 6 minutes. (To mix by hand, add the ingredients in order described to large mixing bowl. Stir with wood spoon until a soft dough forms. Turn the dough out onto a wooden surface that is lightly dusted with flour. Knead by hand until the dough is elastic and smooth, about 6 minutes.)
- Add the onion and the chopped roasted walnuts, then mix again on low until everything is evenly distributed. (By hand: Pat the dough into a 9-inch square and sprinkle on the onions and walnuts. Fold the dough over to enclose the filling and pinch the edges to seal. Knead the dough to distribute the onions and walnuts throughout, about 2 minutes.) The dough will be lumpy. Push back in any pieces of onions or nuts that pop out, though this might be easier said than done.
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