|Preparation||Resting||Cooking||Start to finish|
|50 min.||2 hours 50 min.||20 min.||4 hours|
|1||If possible, toast 150 g peanuts: put them on a baking sheet in the oven at 300°F (150°C) for 15 minutes. This is not essential, but brings out their full flavour.
Leave to cool, then chop coarsely with a knife.
|2||Put into a food-processor bowl: 250 g flour, 125 g water, 4.5 g salt, 10 g yeast, 100 g leaven (optional) and 125 g peanut butter.||5 min.|
|3||Knead on low speed for 8 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Add the chopped peanuts and knead for a further minute or two until mixed in.||2 min.|
|5||Gather the dough into a ball, transfer to a large clean bowl and cover with a plastic sheet. Leave to rest for 1 hour.||1 hour|
|6||After this, cut the dough into 100 g lumps.||5 min.|
|7||Roll into balls, cover with a plastic sheet and leave to rest for 20 minutes.||20 min.|
|8||Flatten the balls, then reshape. Arrange on a baking sheet and cover with a plastic sheet.||10 min.|
|9||Leave to rise for 1 hour 30 minutes.||1 hour 30 min.|
|10||Preheat the oven to 390°F (200°C). Moisten the tops of the rolls with a little water and bake for about 10 minutes.||20 min.|
For 8 rolls : 2.37 €
Per rolls : 0.30 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, Rabbit civet "à la normande", Oat shortbread biscuits, Fillets of sole meunière, Oat financiers for Louise, ... [All]|
|Peanuts: You can check-out other recipes which use it, like for example: Sautéed Pork with Peanuts, Chinese Soup, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Italian Meringue, Kouign-amann, Citrus crunch, Paella, ... [All]|
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