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Nutrition Facts
Serving Size 1 rolls 98g Recipe makes 16 rolls)
Calories 253
Calories from Fat 81		(31%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 443mg		18%
Potassium 136mg		3%
Total Carbohydrate 37.9g		12%
	Dietary Fiber 2.9g	11%
	Sugars 4.8g
Protein 6.6g		13%
how is this calculated?

Whole wheat rosemary walnut rolls

Recipe #378909 | 4½ hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jun 26, 2009

Robin Haas, of Cranston, Rhode Island, received the Walnut ward in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat, for this recipe. Sounds both healthy and delicious - thank you Robin (& congrats)!!

16 rolls (change servings and units)

Ingredients

2 cups warm water (100 to 110 F)
1/2 ounce yeast (2 packages Active Dry)
1/2 teaspoon granulated sugar
4-4 1/4 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
1/4 cup water, room temperature
1 tablespoon kosher salt
1/4 cup honey
1/4 cup extra virgin olive oil
1 teaspoon rosemary, dried crushed
1 cup english walnuts, coarsely chopped
1 large egg, beaten with 1 tablespoon water
1-2 tablespoon coarse salt (optional)

Directions

1
To prepare sponge, combine water, yeast and sugar in a large mixing bowl; stir to dissolve; let rest for 5 minutes.
2
Add 1 cup all purpose flower and 1 cup whole wheat flour; beat 2 minutes.
3
Cover and place in a warm place to rest for 45 minutes.
4
Stir down sponge and beat in 1/4 cup room temperature water, salt, honey and remaining while wheat flour; beat to combine.
5
Gradually add enough of the remaining all purpose flour to form a soft dough.
6
Turn dough out onto a clean work surface dusted with flour; knead in remaining flour and continue to knead 8 to 10 minutes or until dough is smooth and elastic.
7
Place dough in a greased bowl turning to grease the top.
8
Cover and let rise in a warm place until double.
9
Punch down dough and cut into 16 equal pieces.
10
Roll each piece into a 14 inch rope.
11
Tie each rope into a loose knot, leaving two long ends.
12
Tuck one end under the roll and pinch to seal.
13
Bring the other end up and over the roll and punch to seal on the underneath side.
14
Place on greased baking sheets about 2 inches apart leaving a small opening in the center of the rosette.
15
Cover and let rise until double.
16
Brush rolls with beaten egg and water.
17
If desired, lightly sprinkle with a few grains of coarse salt.
18
Bake in a preheated 350 degree oven for 18 to 20 minutes or until lightly browned and sounds hallow when tapped on the bottom.