Raisin and Walnut Whole Wheat Rolls

Molasses adds flavor, interest and iron to these rolls.
  • Yields 16 rolls
  • Details


    • 2 cups whole wheat flour
    • 1 cup all-purpose flour
    • 1 package (1/4 ounce) active dry yeast
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup chopped walnuts
    • 1 cup California raisins
    • 1 1/4 cups 1% low-fat milk
    • 3 tablespoons molasses
    • 3 tablespoons margarine or butter
    • 1 tablespoon milk; for glazing
    • Vegetable oil cooking spray
    • 1 egg


    Stir flours, yeast, sugar, salt, walnuts and raisins together in large mixing bowl or in bowl of heavy-duty mixer. Set aside.

    Heat the milk to scalding. Stir in molasses and butter; set aside to cool to 110°F to 115°F. Then gradually add to dry ingredients and mix by hand or on low speed of mixer for 1 minute, until dough is moist but not sticky.

    Turn onto floured surface and knead by hand for about 10 minutes. Transfer dough to an oiled bowl and turn over once to coat with oil. Cover the bowl loosely with plastic wrap and let rise in a warm place (75°F to 80°F) until doubled in volume, 30 to 45 minutes.

    Punch down the dough and transfer to a lightly floured work surface. Cut dough into 16 pieces and shape into rolls. Lightly grease a baking sheet with cooking spray and place rolls on it. Flatten them very slightly and cover with a towel. Let rise in a warm place about 30 minutes or until dough has doubled in size. Preheat the oven to 400°F. Beat the egg and remaining milk together and brush over the tops of the rolls. Bake for 10 to 15 minutes or until they sound hollow when tapped on the bottom with the fingertips. Cool on a wire rack.


    1. For a bow shape, roll the dough into a long rope. Gently tie a single knot, pulling the ends through without breaking the dough.
    2. For a twist, roll the dough into a long rope and fold it in half. Gently twist halves over each other. On a baking tray, press the ends gently so that they stay closed.
    3. For a snail shape, roll the dough into a long rope and wind it round into a spiral. Tuck the outer end of the dough underneath the spiral.
    4. For a Parker House roll, shape the dough piece into a ball. Pat it into a round 1 1/4-inch thick, brush with milk, and fold in half, pressing down firmly.

    From: The How to Book of Healthy Cooking a Reader’s Digest Cookbook

    Nutrition Facts Per Serving

    Calories 180 (26% from fat); Total Fat 5g (sat 1g, mono 2g, poly 2g, trans 0g ); Cholesterol 15mg; Protein 5g; Carbohydrate 30g; (Dietary Fiber 3g; Sugars 4g; ); Iron 2mg; Sodium 110mg; Calcium 48mg; Potassium 260mg

    This recipe is found in the following categories:

    Special Diet

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