Rolls can be made 2 days ahead. Keep it in an airtight
container and freeze for up to 2 months.
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| HEALTHY RYE AND WALNUT ROLLS FOR THE FAMILY |
7grams sachet dry yeast
½ cup warm soy milk
2 teaspoons treacle
1 cup rye flour
11/2 cups white plain flour
¾ cup wholemeal plain flour
½ cup chopped walnuts
1 cup apple juice
1 egg lightly beaten
1 tablespoon chopped walnuts extra
METHOD
Combine yeast, milk and treacle in small bowl, cover, stand
in warm place until foamy. Sift all the three flours together in a large bowl.
Add walnuts, make well in the centre. Stir in the yeast mixture and apple juice
and mix to a soft dough. Turn dough onto a lightly floured surface and knead
well for about 5 minutes. Place dough into a lightly oiled bowl, stand, covered,
and in warm place for about 40 minutes or until the dough has doubled in size.
Turn dough onto a lightly floured surface, knead well.
Divide the dough into 12 portions, roll each portion into a ball,
place close together on lightly greased oven tray.Cover, and stand in warm
place for about 30 minutes or until doubled in size. Brush lightly with egg,
sprinkle extra walnuts. Bake in moderately hot oven for about 20 minutes or
until lightly browned. Makes 12 rolls
