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.
54,0504.7/5 for 15 ratings
Grade this recipe: Last modified on: October 24th 2017
For 8 rolls, you will need:
4.5 g 
10 g 
100 g 
125 g peanut butter
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.
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.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 % |
How much will it cost?
- For 8 rolls : 2.45 €
- Per rolls : 0.31 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Linzer torte, Oat financiers for Louise, Traditional nutty choc-chip cookies, Flaky brownie brioche, ... 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: Turnip and Jerusalem artichoke soup, Nachos, Blackcurrant liqueur, Citrus syrup, Franche-Comté sticks, ... 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.305,504 303.8/5 for 39 ratings 36 min.
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.4,620 1 hour 26 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.92,229 14.5/5 for 10 ratings 2 hours 55 min.
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.80,1354/5 for 20 ratings 6 hours 26 min.
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, ...).48,3644.7/5 for 3 ratings 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-06-20)
Note: We'll never share your email 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 email 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.
Post your comment or question