I love breads filled with raisins and other dried fruits. Add in crunchy walnuts, sweet currants, and tangy rye for an even tastier treat, Sourdough Walnut Currant Rolls.

Sourdough Walnut Currant Rolls

Recipe:

• 2 cups ripe sourdough starter (find out how to make your own starter here)
• 1 1/2 cups rye flour
• 3 cups all purpose flour
• 1 Tbsp salt
• 1 1/2 – 1 3/4 cups water
• 1 cup currants
• 1 cup chopped walnuts

In a large bowl, or the bowl to a stand mixer, combine all ingredients except the currants and walnuts. Stir to bring the dough together and knead until the dough is smooth, 5-7 minutes in a stand mixer, or 9-12 minutes by hand.

Knead the currants and walnuts into the dough.

Place the dough in a greased bowl. Cover and let rise in a warm place 2 – 4 hours. Shape into 16 rolls or 4 mini-rounds. Cover and let rise another hour.

Place the oven rack in the center to center-high position. Preheat the oven to 450 degrees. Bake for 10 minutes. Reduce heat to 420 degrees and bake for an additional 10 minutes or until rolls are browned. Cool on a rack before serving.

Notes: 

Rye Flour – I used light rye flour but feel free to use dark rye if you really love that rye flavor!

Currants – Substitute raisins if you don’t have currants.

This recipe was originally published on my old Hestia’s Kitchen blog. Republished here for your enjoyment!