Walnut-Raisin Rolls - cooking recipe

Ingredients

2 1/2 c. white flour
1 pkg. dry yeast
1 tsp. salt
1/4 c. butter or margarine, softened
1 c. coarsely chopped walnuts, toasted
1 c. rye flour
1 Tbsp. sugar
1 c. hot water
2 c. raisins, soaked in hot water 10 minutes and drained

Preparation

Combine 1/2 cup white flour with the rye flour, yeast, sugar and salt in a large mixer bowl fitted with paddle or dough hook. At low speed, stir in hot water and butter; beat until smooth, 1 minute.
Add enough white flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl.
Stir in raisins and walnuts just to blend.
On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes.
Place in large lightly greased bowl, turning to grease top.
Cover with kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
Punch dough down.
Grease cookie sheet.
Divide dough into 16 equal pieces.
Shape each into a ball and roll lightly in additional white flour.
Arrange balls 1/2-inch apart in 4 rows on cookie sheet.
Cover and let rise 1 hour.
Preheat oven to 375\u00b0. Adjust oven rack to center position.
Bake rolls 30 minutes or until tops are golden brown.
Cool on wire rack.
Makes 16 rolls.