Photo: Natalie Levin
One of the things I like the most having in the freezer regularly is homemade bread. It does not really matter to me what kind of bread, as long as it’s homemade, preferably a bread I made myself and of course – sliced. If not homemade bread – than at least homemade whole wheat bread rolls.
Since I try to eat healthy on a daily basis most of the time, it is important for me to bake whole wheat breads, which is usually my ultimate choice for sandwiches as well. It is rare for me to eat white bread, challah or pita bread, especially since the taste of whole wheat flour is something I truly love – somewhat earthy, rich and so deep with flavors.
These next whole wheat bread rolls became very popular in our freezer over the past few months. They are made with whole wheat flour and added with nuts and chopped dates. They have the most amazing aroma whilst in the oven, and they are soft as a cloud. I like how you discover what’s inside only after the first bite – they are truly delicious.
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Photo: Natalie Levin
Whole Wheat Bread Rolls with Dates and Nuts
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
- 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.
- Add in the salt, walnuts and chopped dates and continue kneading for 3-5 minutes until the dough is uniform and flexible.
- 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.
- 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.
- Divide the dough into 12 equal parts.
- Roll each piece of dough into a tight ball and place on a baking pan lined with baking paper.
- Cover the rolls and allow rising until they almost double their volume.
- Heat the oven to 175c degrees.
- Gently brush the bread rolls with egg wash and sprinkle with sesame seeds at the top.
- Bake the rolls for 13-17 minutes, until they turn golden at the bottom and set to the touch.
- Cool completely at room temperature.
- Keep the rolls in a box or a sealed bag for up to two days at room temperature.
- The rolls can be frozen for up to one month.
- You can use vegetable oil instead of olive oil in the same amount.
- Instead of sesame seeds you can decorate with coarse salt, za’atar or whole poppy seeds.
- You can use any type of nuts you like.
Photo: Natalie Levin
Photo: Natalie Levin