This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
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.
98 K 4.7/5 (16 reviews)
4 hours
Easy
2.35 €
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 butterTimes 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: Chocolate cake, Cantucci di Prato, Toasted-flour biscuits, Doughnuts, Gâteau Breton (Brittany butter cake), ... See them all 207
Peanuts
Like these other recipes: Chinese Soup, Sautéed Pork with Peanuts, ... See them all 2
Water
Like these other recipes: Couscous, Quick courgette soup with cheese, Hummus, Potimarron (Japanese chestnut pumpkin) purée, Soup Cornouaillaise, ... See them all 138
Other recipes you may also like
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013687 K5 20 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011574 K5 5 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold. June 5th 2013290 K3.8 2 hours 20 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and break up. The second suggests that if potatoes cool in their cooking water, they will absorb some of it, which will give them an unpleasant flavour. True or false? Let's try the... July 25th 2017627 K 34.4 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.