Bonus #HolidayCookingAdventures: Hazelnut rye yeast rolls

2014-12-07 19.33.17

If you’re looking for a yeast roll recipe for your holiday dinner, this one from my favorite source, Cooking Light, was a nice one for beginners. This one is from the November 2014 issue.

For me, when it comes to yeast breads, the hardest part is finding a warm enough place in my kitchen for the bread to rise. I did not use rapid rise yeast, but I might next time to experiment with a little more rapid rise. It called for two rises, the first one about an hour, or until the mixture doubled in size (mine took about 90 minutes over a bowl of warm water). The second rise, after forming the rolls, indeed took the 45 minutes called for in the recipe. I love watching rolls rise because they remind me of Sunday dinners at my grandmother’s house.

You can make these ahead of time and reheat the rolls. If you’re making them with dinner, try to have a helper around to keep the other dishes moving forward while you make the rolls, and leave yourself plenty of time to get them done. And a reminder — a serving, equals one. You’re talking 122 calories, 3.5 grams of fat, 19 carb grams and one gram of fiber. With the (1 1/2 teaspoons) of salt, this recipe contains 232 mg of sodium.

These have a wonderful nutty flavor, so you get a big payoff for your efforts. Be sure and roast the nuts — don’t skip this step. It improves the flavor.

If you’ve never made yeast rolls before, start with this one. Except for eliminating the salt, using low-fat milk and adding a little rise time, I didn’t change this recipe. Here is a link to the original.

Hazelnut rye rolls


1 cup low-fat milk
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons olive oil
9.5 ounces bread flour, divided (about 2 cups — you can also use all-purpose flour)
3.5 ounces light rye flour (about 1 cup)
1/4 cup chopped hazelnuts, toasted
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten

1. Heat milk in a small saucepan over medium heat; keep warm. Combine 1/4 cup milk, honey, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes or until mixture is bubbly. Stir in remaining 3/4 cup milk and olive oil.

2. Weigh or lightly spoon 8.3 ounces (1 3/4 cups) bread flour and rye flour into dry measuring cups; level with a knife. Add 1 3/4 cups bread flour, rye flour, hazelnuts, and salt to stand mixer; mix at medium-low speed just until combined. With mixer at low speed, gradually add remaining 1.2 ounces (1/4 cup) bread flour. Mix at low speed 5 minutes or until a soft dough forms, scraping sides of bowl once. Place dough in a bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

3. Punch dough down; turn out onto a lightly floured surface. Cut dough into 16 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange the dough balls 1 inch apart on a baking sheet coated with cooking spray. Cover and let rise 45 minutes or until the dough is doubled in size.

4. Preheat oven to 375°.

5. Combine 1 tablespoon water and egg white in a small bowl; brush evenly over rolls. Bake at 375° for 14 minutes or until golden. Remove rolls from pan; cool on a wire rack.

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