Walnut-Raisin Rolls

1. 1

   Combine 1/2 cup white flour with the rye flour, yeast, sugar and salt in a large mixer bowl fitted with paddle or dough hook. At low speed, stir in hot water and butter; beat until smooth, 1 minute.

2. 2

   Add enough white flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl.

3. 3

   Stir in raisins and walnuts just to blend.

4. 4

   On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes.

5. 5

   Place in large lightly greased bowl, turning to grease top.

6. 6

   Cover with kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.

7. 7

   Punch dough down.

8. 8

   Grease cookie sheet.

9. 9

   Divide dough into 16 equal pieces.

10. 10

    Shape each into a ball and roll lightly in additional white flour.

11. 11

    Arrange balls 1/2-inch apart in 4 rows on cookie sheet.

12. 12

    Cover and let rise 1 hour.

13. 13

    Preheat oven to 375u00b0. Adjust oven rack to center position.

14. 14

    Bake rolls 30 minutes or until tops are golden brown.

15. 15

    Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.