Peanut rolls - Cooking-ez.com

For 8 rolls, you will need:

0 150 g peanuts
1 250 g flour
2 125 g water
3 4.5 g salt
4 10 g yeast
5 100 g leaven (optional)
6 125 g peanut butter
Total weight: 765 grams

Change these quantities to make: 4 rolls 8 rolls 16 rolls 24 rolls

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
50 min.	2 hours 50 min.	20 min.	4 hours

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 20 min.

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.

Stage 2 - 5 min.

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.

Stage 3 - 8 min.

Knead on low speed for 8 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 4 - 2 min.

Add the chopped peanuts and knead for a further minute or two until mixed in.

Stage 5 - 1 hour

Gather the dough into a ball, transfer to a large clean bowl and cover with a plastic sheet. Leave to rest for 1 hour.

Stage 6 - 5 min.

After this, cut the dough into 100 g lumps.

Stage 7 - 20 min.

Roll into balls, cover with a plastic sheet and leave to rest for 20 minutes.

Stage 8 - 10 min.

Flatten the balls, then reshape. Arrange on a baking sheet and cover with a plastic sheet.

Stage 9 - 1 hour 30 min.

Leave to rise for 1 hour 30 minutes.

Stage 10 - 20 min.

Preheat the oven to 390°F (200°C). Moisten the tops of the rolls with a little water and bake for about 10 minutes.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,554 Kcal or 10,693 Kj	107 gr	293 gr	120 gr
128 %	41 %	28 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
334 Kcal or 1,398 Kj	14 gr	38 gr	16 gr
17 %	5 %	4 %	2 %

Per rolls
Energetic value	Proteins	Carbohydrates	Fats
319 Kcal or 1,336 Kj	13 gr	37 gr	15 gr
16 %	5 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Oat financiers for Louise, Creamy plum and pear clafoutis, Plum and hazelnut crumble, Chestnut cake, Provençal colombier for Pentecost, ... All
	Peanuts: You can check-out other recipes which use it, like for example: Chinese Soup, Sautéed Pork with Peanuts, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: How to fry eggs well, Rum babas, Panettone, How to cook pasta properly, French Family Cake, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
645K 303.9 36 min. January 27^th 2017

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
20K 1 hour 26 min. May 3^rd 2020

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
492K 14.5 2 hours 55 min. February 21^th 2011

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
343K4 6 hours 26 min. October 13^th 2010

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
235K4.7 2 min. October 17^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.