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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.

80 K 4.7/5 (16 reviews)

4 hours

Easy

2.35 €

24 rolls

7 Ingredients

Last modified on: October 24^th 2017

For 24 rolls, you will need:

1 2 cups peanuts
2 5 cups flour
3 1 ²⁄₃ cup water
4 1 tablespoon salt
5 2 tablespoons yeast
6 1 ¹⁄₃ cup leaven (optional)
7 1 ²⁄₃ cup peanut butter

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 2 cups 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: 5 cups flour, 1 ²⁄₃ cup water, 1 tablespoon salt, 2 tablespoons yeast, 1 ¹⁄₃ cup leaven (optional) and 1 ²⁄₃ cup 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	350 RDI=140 %	1,170 RDI=110 %	360 RDI=60 %	8,030 RDI=400 %	33,610 RDI: 400 %
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

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