1,510 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

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

91 K 4.7/5 (16 reviews)

4 hours

Easy

£2.05

8 rolls

7 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (523×) I made it (595×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

4 rolls 8 rolls 16 rolls 24 rolls

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Peanuts, Gluten

How much will it cost?

For 8 rolls : £2.05
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

Tomato foccacia

Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
October 24^th 201789 K4.3 4 hours 55 min.

Benoîton

This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
February 4^th 201858 K 4 hours 35 min.

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2^nd 2019289 K4.4 3 hours 15 min.

Mixed seed grissini

Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21^th 2011274 K4.2 2 hours 30 min.

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
May 10^th 2023124 K5 3 hours 45 min.

News list of cooking-ez.com

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