Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
79 K 4.7/5 (16 reviews)
4 hours
Easy
8 rolls
7 IngredientsLast modified on: October 24th 2017
150 g peanuts
250 g 
125 g 
4.5 g 
10 g 
100 g 
125 g peanut butter
Times for this recipe
Preparation: 50 min.
Resting: 2 hours 50 min.
Cooking: 20 min.
All in all: 4 hours
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.
Leave to cool, then chop coarsely with a knife.
Stage 2 - 5 min.
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.
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 % |
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)
Flour
Like these other recipes: Kouign-amann, Zucchini and potato scarpaccia, Mascarpone fondant with two lemons, Hazelnut and orange cake, Two-olive ciabatta, ... See them all 196
Peanuts
Like these other recipes: Sautéed Pork with Peanuts, Chinese Soup, ... See them all 2
Water
Like these other recipes: Rum babas, Quince and apple compote, Special small breads, Caramel rice pudding, Papadums, ... See them all 132
Other recipes you may also like
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015243 K4.3 2 hours 20 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.37 M3.5 1 hour 9 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.October 13th 2010322 K4.6 1 hour 15 min.
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...October 30th 2015400 K 13.8 1 hour 20 min.
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.February 5th 2015412 K4.4 2 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.