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1
Combine currants and hot water in glass measuring cup and let stand ten minutes, until currants are plump and water is a light caramel color.
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2
Remove currants with slotted spoon and add enough water to return current liquid to 3/4 cup.
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3
Meanwhile, sprinkle yeast over warm water (this is the other 3/4 cup water, not the reserved current water) in small bowl and let stand until creamy.
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4
Add yeast to reserved currant liquid and stir in honey and butter.
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5
Pulse flours, wheat germ, and salt in a large-capacity food processor.
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6
With machine on, add yeast mixture through feed tube, processing just until mixture comes together.
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7
Process 30 seconds more, until the dough forms a ball.
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8
Add reserved currants and walnuts, pulsing a few times until the walnuts are chopped.
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9
On lightly floured surface knead dough until currants and walnuts are evenly distributed.
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10
Place dough in lightly greased large bowl, turning to grease top.
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11
Cover bowel with plastic wrap and let rise in warm place until doubled in bulk, 1 hour.
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12
Grease a large cookie sheet and sprinkle with cornmeal.
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13
Divide dough into 16 equal pieces and shape each piece into a ball.
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14
Arrange balls about 1 1/2 inches apart in four rows on prepared sheet.
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15
Cover and let rise until almost doubled in bulk, 45 minutes to an hour.
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16
Arrange oven rack to lower third of oven and heat oven to 425 degrees.
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17
Brush roll tops with egg white.
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18
Bake 18 to 20 minutes, until golden brown.
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19
Cool on wire rack.
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20
Serve warm or at room temperature.
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21
These rolls freeze very well.
