Here’s my recipe for tasty and ultra fluffy wholemeal rolls with walnuts and pine nuts.
They are delicious and stay soft for days if you keep them in an airtight container.
- wholemeal flour: 500 grams
- water: 300/350 grams
- whole milk: 50 grams
- fresh yeast: 18 grams
- honey: 1 tsp
- butter at room temperature: 50 grams
- salt: 2 tsp
- walnut kernels roughly chopped: 150 grams
- pine nuts: 50 grams
- medium egg: 1
- Put the flour, salt and honey into a stand mixer with the dough attachment and start mixing adding the water slowly. Dissolve the yeast into the milk and pour the mixture over the dough while mixing.When the dough will be well kneaded add the butter, a piece at a time, until you have a soft but not sticky dough.
- Transfer it on the floured table and add the walnuts and pine nuts. Knead for a couple of minutes, form a ball and put it into a big bowl slightly floured in a warm place. Cover with cling film until the dough will double its size.
- Divide the dough into 20 pieces and form 20 little balls (about 4 cm ø), put them on a tray lined with baking parchment and let rise for about 40 minutes.Brush with egg wash and cook into the preheated oven at 180°C for 12/15 minutes until golden.
These rolls are delicious toasted and spread with Gorgonzola cheese or cut in half and filled with mortadella or any other cured meat. The water quantity sometimes can vary: it depends on the type of wholemeal flour you use, but usually the wholemeal flour tends to absorb a lot more water than the plain flour, so don't worry if your dough will need more water than the 350 grams suggested in my recipe.