Raisins and walnuts are always a winning combination, but feel free to add seasonal and personal flair to your rolls by adding cranberries, dairy-free dark chocolate chunks or other nuts and seeds.
Cook Time: 15 minutes
Active Prep: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 24 rolls
- 1 0.25-ounce package active dry yeast
- 2 cups warm water
- 2 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 1/2 t. salt
- 2 cups raisins
- 1 cup chopped walnuts
1. In a large mixing bowl, combine the yeast and warm water, gently stirring to dissolve. Let rest for about 5 minutes, or until foamy. Meanwhile, in another mixing bowl, combine the flours, salt, raisins and walnuts. Add the flour mixture to the yeast mixture, mixing until well combined and then kneading into a soft (but not sticky) dough, adding all-purpose flour as necessary. Knead for about 5-7 minutes on a clean work surface until elastic. Return the dough to the mixing bowl, cover, and let rise in the refrigerator overnight.
2. Line a baking sheet with parchment and lightly flour the parchment paper. (NOTE: select a baking sheet that will fit in your refrigerator.) Punch down the down and knead into 24 equal rolls, placing the rolls on the baking sheet as you work. Cover and let rise in the refrigerator overnight until doubled in size.
3. Preheat the oven to 450 F when you are ready to bake your rolls. Bake for 14-16 minutes, or until lightly golden brown. Serve warm or at room temperature.