Cooking-ez.com

1,510 easy and fully explained recipes, with +66K photos and 78 videos

Peanut rolls

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)
Grade this recipe:
duree4 hours difficultéEasy prix2.35 € pour combien24 rolls ingredients7 Ingredients
Keywords:
Last modified on: October 24th 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 VidéoUser-friendly URL
For 24 rolls, you will need:
  • 1 peanuts 450 g peanuts
  • 2 flour 750 g flour
  • 3 water 375 g water
  • 4 salt 13.5 g salt
  • 5 yeast 30 g yeast
  • 6 leaven 300 g leaven (optional)
  • 7 peanut butter 375 g peanut butter
  • Total weight: 1,995 grams
Change these quantities to make:
4 rolls8 rolls16 rolls24 rolls
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.
Peanut rolls
If possible, toast 450 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.
Peanut rolls
Put into a food-processor bowl: 750 g flour, 375 g water, 13.5 g salt, 30 g yeast, 300 g leaven (optional) and 375 g peanut butter.
Stage 3 - 8 min.
Peanut rolls
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.
Peanut rolls
Add the chopped peanuts and knead for a further minute or two until mixed in.
Stage 5 - 1 hour
Peanut rolls
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.
Peanut rolls
After this, cut the dough into 100 g lumps.
Stage 7 - 20 min.
Peanut rolls
Roll into balls, cover with a plastic sheet and leave to rest for 20 minutes.
Stage 8 - 10 min.
Peanut rolls
Flatten the balls, then reshape. Arrange on a baking sheet and cover with a plastic sheet.
Stage 9 - 1 hour 30 min.
Peanut rolls
Leave to rise for 1 hour 30 minutes.
Stage 10 - 20 min.
Peanut rolls
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 recipe350 RDI=140 %1,170 RDI=110 %360 RDI=60 %8,030 RDI=400 %33,610 RDI: 400 %
Per 100 g20 RDI=7 %60 RDI=6 %20 RDI=3 %400 RDI=20 %1,690 RDI: 20 %
Per rolls10 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 24 rolls : 7.00 €
  • 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
Flour

Like these other recipes: Cottage cheese tart, Ardéchois, Moist chocolate cake, Fougasse with bacon and Comté, Panettone, ... See them all 202

Peanuts
Peanuts

Like these other recipes: Chinese Soup, Sautéed Pork with Peanuts, ... See them all 2

Water
Water

Like these other recipes: Soup Cornouaillaise, Couscous, How to seal a terrine or casserole dish, Minestrone, Cornmeal baps for Anne, ... See them all 136

Other recipes you may also like
Tomato foccacia
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 24th 201789 K4.3 4 hours 55 min.
Benoîton
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 4th 201858 K 4 hours 35 min.
Kugelhof for Nanou
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2nd 2019289 K4.4 3 hours 15 min.
Mixed seed grissini
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 21th 2011274 K4.2 2 hours 30 min.
Lumberjack turnovers
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 10th 2023124 K5 3 hours 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page