Wednesday, November 1, 2017

Whole Wheat Fig Toasted Walnut Rolls


It’s the first of November and without shame, I’m parading out my Thanksgiving recipes.

I'm the type of person who plans my October - January holiday menus all year long. I collect and jot down tons of ideas and flavor combination. 

Unfortunately, I am not going to be in the States this year for Thanksgiving. So reluctantly, I'm forgoing the holiday dinner I look forward all year to creating. I'll be tucking some of those ideas away for next year.


That doesn't mean this space is not throwing down Thanksgiving. Over the next couple of weeks, I will be posting the recipes I would serve this year if I were creating a feast. A virtual Thanksgiving will have to do this year. 

However, do not feel sorry for me because I will be underwater in Indonesia. 

#firstworldproblems.


Enough about me, on to these delicious whole wheat nuggets perfect for your Thanksgiving table. Fig Walnut Rolls contain two big fall flavors packed into a little package.

The flavor secret here is toasting the walnuts before adding them to the dough. Big difference. I also used a square cutter to shape the rolls but you can form them with your hands as well. 

The recipe makes 8 rolls. with a 4 hour rise time for the dough, you might want to double the recipe. 

Whole Wheat Fig Toasted Walnut Rolls
Prep Time: 20 minutes
Rise Time: 4 hours
Yield: 8 rolls
Ingredients:
  • 1/2 cup chopped raw walnuts
  • 3+1/4 cups whole wheat flour 
  • 1 teaspoons salt
  • 1 package active dry yeast
  • 1+1/2 cups lukewarm water
  • 8 dried figs, cut into small pieces
  • 2 tablespoons milk

Directions:
  • Place the walnuts in a naked frying pan over medium heat. Cook until the nuts are slightly toasted.
  • In a separate bowl, whisk together the flour, salt, and yeast. 
  • Add the water and knead into a smooth dough.
  • Knead in the figs and walnuts
  • Cover the dough and let stand in a warm place for 3 hours.
  • Line a baking sheet with parchment paper. 
  • Turn the dough out onto a floured work surface and gently knead to deflate it.
  • Pat out the dough and use a square cutter to shape the dough and place the squares on the baking sheet.
  • Cover the dough and let stand for 1 hour. 
  • Preheat the oven to 350 degrees F.
  • Brush the rolls with milk.
  • Place the rolls in the oven and bake for 20 minutes, until they become golden brown.
  • Remove from oven, let cool and serve. 

No comments:

Post a Comment

Thank you for your comments and feedback. I love hearing from you!