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Walnut and Raisin Rolls

Demonstrated by: Kuniharu Ohta, Chief Baker and Mio LaRiccia, Baker


3 1/2 cups (500 grams) bread flour
1 1/2 teaspoons (9 grams) salt
2 tablespoons (25 grams) sugar
2 1/2 teaspoons (5 grams) instant yeast (available at gourmet food stores)
1 (50 grams) egg, beaten
1 1/3 cups (280 grams) whole milk
2 tablespoons (25 grams) unsalted butter
2 tablespoons (25 grams) shortening
1 cup (100 grams) chopped walnuts
1/3 cup (50 grams) raisins
Cooking spray
2 eggs
1 tablespoon water
Softened butter for topping
3 tablespoons sugar
1 tablespoon ground cinnamon


Sift the flour.  In a large bowl of electric mixer, mix flour, salt, sugar, and yeast until well combined.  Add the 1 egg and milk; mix on low speed until smooth and springy.  Add butter and shortening; mix on medium speed for 8 minutes, or until smooth.  Add walnuts and raisins; mix on low speed for 2 minutes.  Let dough rest in a warm, draft-free area for 2 hours.  Divide the dough into 17 pieces and shape into rounds.  Let the dough rest for 25 to 30 minutes.  Spray baking sheet with cooking spray.  Shape the dough like small French bread loaves, place on baking sheet, allowing space for the dough to rise.  Let the dough rest in a warm, draft free area for 1 hour.  Preheat electric oven to 410ºF.  With a sharp knife, make a slice down the lengthwise center of each roll.  Make an egg wash by beating the 2 eggs and the 1 tablespoon water together.  Brush the tops of each roll with egg wash.  Place softened butter into a squeeze bottle or pastry bag and squeeze a line of softened butter on top of each roll.  Combine cinnamon and sugar; sprinkle mixture over each roll.  Bake for 12 to 13 minutes.  Makes 17-18 rolls.

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Ginza Kimuraya Tokyo in Hawaii10/9/2004 11:00:00 PM
Ginza Kimuraya Tokyo in Hawaii10/9/2004 11:00:00 PM