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Whole Wheat Bread Rolls with Dates and Nuts

Servings 12 bread rolls
Author Natalie

Ingredients

For the whole wheat bread rolls:

  • 280 grams (2 cups + 2 tablespoons) whole wheat flour
  • 220 grams (1 ½ cups) all-purpose flour
  • 11 grams (1 tbsp.) active dry yeast
  • 70 ml. (1/3 cup) olive oil
  • 2 tbsp. date syrup silan
  • 5 grams (1 tsp.) salt
  • 240 ml. (1 cup) water
  • 150 grams (1 ½ cups) coarsely chopped walnuts
  • 12 pitted dates cut into cubes

For brushing and decoration:

  • 1 large egg scrambled
  • Sesame seeds

Instructions

  1. In a mixer bowl with a kneading attachment, place whole wheat flour, all-purpose flour, yeast, water, olive oil and date syrup and knead for about 7-8 minutes until a smooth chunk of dough is formed.
  2. Add in the salt, walnuts and chopped dates and continue kneading for 3-5 minutes until the dough is uniform and flexible.
  3. Cover the dough with a damp towel or a plastic wrap and allow rising in a warm place for about 1-2 hours or until the dough doubles its volume.
  4. As soon as the dough has risen, knead it again to remove the air and then let it rise again for about 1-2 hours until doubled in volume again. This process of double rising will make sure that the rolls will become very soft and fluffy after baking.
  5. Divide the dough into 12 equal parts.
  6. Roll each piece of dough into a tight ball and place on a baking pan lined with baking paper.
  7. Cover the rolls and allow rising until they almost double their volume.
  8. Heat the oven to 175c degrees.
  9. Gently brush the bread rolls with egg wash and sprinkle with sesame seeds at the top.
  10. Bake the rolls for 13-17 minutes, until they turn golden at the bottom and set to the touch.
  11. Cool completely at room temperature.

Recipe Notes