Whole wheat rosemary walnut rolls Recipe

Name: Whole wheat rosemary walnut rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups warm water (100 to 110 F); 12 ounce yeast (2 packages Active Dry); ½ teaspoon granulated sugar; 4 -4 ¼ cups all-purpose flour, divided; 1 ½ cups whole wheat flour; ¼ cup water, room temperature; 1 tablespoon kosher salt; ¼ cup honey; ¼ 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)

Servings: persons

2 cups warm water (100 to 110 F)
12 ounce yeast (2 packages Active Dry)
½ teaspoon granulated sugar
4 -4 ¼ cups all-purpose flour, divided
1 ½ cups whole wheat flour
¼ cup water, room temperature
1 tablespoon kosher salt
¼ cup honey
¼ 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)

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.

926

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups warm water (100 to 110 F), 12 ounce yeast (2 packages Active Dry), ½ teaspoon granulated sugar, 4 -4 ¼ cups all-purpose flour, divided, and more.

Yes, Whole wheat rosemary walnut rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole wheat rosemary walnut rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions