Peanut Spice Rolls
Especially suited to serve with savory foods, such as chili, these rolls have a wonderful texture, and the dough is so fun to play with that you might find yourself reluctant to stop kneading it. Don’t say we didn’t warn you!
Equipment
- Measuring cups and spoons
- Parchment paper or silicone baking mat
- plastic wrap
- baking sheet
- wire rack
Ingrediënten
- 1 cup 235 ml water, heated to 100°F (38°C)
- 1 tablespoon 22 g blackstrap molasses
- 1½ teaspoons active dry yeast
- 2 cups 240 g white whole wheat or regular whole wheat flour
- 1 cup 120 g bread flour
- 1 teaspoon fine sea salt
- 1 tablespoon 6 g ground cumin
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ cup 64 g crunchy natural peanut butter
- ½ teaspoon canola oil to coat bowl
Instructies
- In a medium-size bowl, combine the water, molasses, and yeast.
- Let stand for about 10 minutes, until the mixture foams and bubbles up.
- If it doesn’t, your yeast may not be fresh, and you should start over.
- In a large mixing bowl, combine the flours, salt, cumin, ginger, and cayenne.
- Add the peanut butter to the water and yeast mixture.
- Stir the wet ingredients into the dry ingredients.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding more flour a little at a time if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough in the bowl to coat it with oil.
- Cover and let rise for 90 minutes, or until doubled in size.
- Punch down the dough and divide it into 6 equal portions.
- Shape into rolls and place them on a piece of parchment paper or a silicone baking mat (such as Silpat).
- Loosely cover the rolls with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap from the rolls and transfer the parchment paper to a baking sheet.
- Bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
These rolls pair perfectly with chili, curries, or a hearty stew. Try serving them with a side of vegan butter or a savory dip.Wine Advice:
For a delightful pairing, serve with a medium-bodied red wine like Zinfandel or a spicy Shiraz to complement the cumin and cayenne flavors.Nutritional Information
Calories: 180 kcal | Carbohydrates: 28 g | Protein: 6 g | Fat: 6 g | Fiber: 3 g | Sugar: 3 g | Salt: 0.5 g
