Homemade Hazelnut and Sultana Rolls recipe
information
The chopped nuts in these unusual rolls give them a crunchy texture. They taste delicious served warm for breakfast with honey, or as a high-fibre accompaniment to savoury dishes and salads.
Preparation time : 2 hours,
Cooking time : 15-20 minutes,
Oven : Preheat to 220°C (425°F, gas mark 7),
Calories per serving: 170
ingredients
1 lb (450 g) wholemeal flour
1 teaspoon salt
2 teaspoons caster sugar
1 oz (25 g) butter
1 sachet easy-blend dried yeast
or 1/2 oz (15 g) fresh yeast
2 1/2 oz (65g) hazelnuts
2 oz (50 g) sultanas
1 teaspoon salt
2 teaspoons caster sugar
1 oz (25 g) butter
1 sachet easy-blend dried yeast
or 1/2 oz (15 g) fresh yeast
2 1/2 oz (65g) hazelnuts
2 oz (50 g) sultanas
method
1. Sift the flour, salt and sugar into a large bowl, then tip any bran remaining in the sieve into the bowl. Rub the butter into the flour.
2. Add easy-blend yeast to the flour and mix well, or dissolve the fresh yeast in 1/2 pint (285ml) of tepid water.
3. Make a well in the centre of the flour and either pour in the water and yeast or 1/2 pint (285ml) of plain tepid water. Mix to form a dough. On a lightly floured surface, knead for 10 minutes, until the dough feels smooth.
4. Place the dough in a clean bowl, cover with plastic film and leave in a warm place for about 1 hour until the dough has doubled in size. Chop the hazelnuts.
5. Turn the risen dough onto a lightly floured surface and flatten the air bubbles out of it. Re-knead for 2 - 3 minutes, then flatten again. Place the sultanas and 2 oz (50 g) of the hazelnuts in the centre and bring the edges of the dough over to enclose them. Knead until the fruit and nuts are evenly distributed.
6. Grease a baking sheet and divide the dough into 12 balls. Arrange the balls on the sheet and loosely cover with plastic film. Leave in a warm place for about 2 hours, until the rolls have doubled in size.
7. Brush the rolls with a little cold water or milk and sprinkle with the remaining nuts. Sift a little flour over the tops and bake for 15-20 minutes, until the rolls are golden-brown. Cool on wire racks.
2. Add easy-blend yeast to the flour and mix well, or dissolve the fresh yeast in 1/2 pint (285ml) of tepid water.
3. Make a well in the centre of the flour and either pour in the water and yeast or 1/2 pint (285ml) of plain tepid water. Mix to form a dough. On a lightly floured surface, knead for 10 minutes, until the dough feels smooth.
4. Place the dough in a clean bowl, cover with plastic film and leave in a warm place for about 1 hour until the dough has doubled in size. Chop the hazelnuts.
5. Turn the risen dough onto a lightly floured surface and flatten the air bubbles out of it. Re-knead for 2 - 3 minutes, then flatten again. Place the sultanas and 2 oz (50 g) of the hazelnuts in the centre and bring the edges of the dough over to enclose them. Knead until the fruit and nuts are evenly distributed.
6. Grease a baking sheet and divide the dough into 12 balls. Arrange the balls on the sheet and loosely cover with plastic film. Leave in a warm place for about 2 hours, until the rolls have doubled in size.
7. Brush the rolls with a little cold water or milk and sprinkle with the remaining nuts. Sift a little flour over the tops and bake for 15-20 minutes, until the rolls are golden-brown. Cool on wire racks.
serving amount
makes 12 rolls
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