Add “everyone’s favorite rolls” to your breakfast repertoire with these crunchy but doughy wonders. They’re studded with walnuts, raisins, and pepitas and have a light cinnamon-ginger spice. Add a sesame and sunflower seed crust, and you’ve got yourself one easy-to-make, impossible-to-forget bread.
- For the Rolls:
- 1/2 ounce package active yeast
- 1 1/2 cup warm water (at 110 ºF)
- 1/2 teaspoon sugar (granulated)
- 4 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup brown sugar
- 1 tablespoon cinnamon (ground)
- 1 tablespoon ginger (ground)
- 4 tablespoons shortening
- For the Filling:
- 1 cup raisins (
- rehydrated in water)
- 1/2 cup walnuts (chopped)
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
In the bowl of a stand mixer, add water, sugar and yeast.
Let the yeast sit and bloom for 5 minutes.
Add the flour, salt, sugar, cinnamon, ginger and shortening.
Run the mixer on low with the dough hook for about 12 minutes. You’re looking for a dough with a nice body that’s not too sticky.
Place your dough in a greased bowl, cover let rise for about an hour in a warm, dry place.
Combine the walnuts and pumpkin seeds in a bowl and on a plate or flat surface, combine the seeds.
Pre-heat the oven to 350 ºF.
Punch down the dough to deflate and divide into 12 equal sized balls.
Roll out each ball into a square, about 3 inches long.
Fill each with a pinch of raisins and the nut mixture.
Roll up on a diagonal angle and tuck in the sides.
Roll the rolls in the seed mixture to coat and place seam side down on a baking sheet lined with parchment
- Bake for 25 minutes or until lightly golden brown
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|