1,540 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Peanut rolls

Name: Peanut rolls
Prep time: 3 h 40 min
Cook time: 20 min
Total time: 4 h
Yield: 8 rolls
Cuisine: French
Ingredients: 150 g peanuts; 250 g flour; 125 g water; 4.5 g salt; 10 g yeast; 100 g leaven; 125 g peanut butter

Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.

98 K 4.7/5 (16 reviews)

4 hours

Easy

2.35 €

8 rolls

7 Ingredients

Last modified on: October 24^th 2017

For 8 rolls, you will need:

1 150 g peanuts
2 250 g flour
3 125 g water
4 4.5 g salt
5 10 g yeast
6 100 g leaven (optional)
7 125 g peanut butter
Total weight: 665 grams

Times for this recipe

Preparation: 50 min.

Resting: 2 hours 50 min.

Cooking: 20 min.

All in all: 4 hours

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Remarks

Chop the peanuts according to whether you prefer larger or smaller pieces.

Keeping: A few days in a cloth bag.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	120 RDI=50 %	390 RDI=40 %	120 RDI=20 %	2,680 RDI=130 %	11,200 RDI: 130 %
Per 100 g	20 RDI=7 %	60 RDI=6 %	20 RDI=3 %	400 RDI=20 %	1,690 RDI: 20 %
Per rolls	10 RDI=6 %	50 RDI=5 %	20 RDI=2 %	330 RDI=20 %	1,400 RDI: 20 %

Possible allergens in this recipe: Peanuts, Gluten

How much will it cost?

For 8 rolls : 2.35 €
Per rolls : 0.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".

March 17^th 2011379 K4.3 1 hour 15 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

Meringues

A very simple recipe but which always impresses.

June 10^th 2019409 K4.5 4 hours 20 min.

Chinois

"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.

September 10^th 2018278 K 24.7 5 hours 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

News list of cooking-ez.com

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