Hearty Walnut and Currant Cloverleaf Rolls

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com

I may be Irish only by marriage, but that’s reason enough for me to celebrate St Patrick’s Day because (as I’ve mentioned before) I’ll use any excuse to bake something and to have a party!  We’re hosting dinner for friends and family at our house on Friday, and I’ll wear my special St Patrick’s Day shirt, jewelry, and apron.  There’ll be corned beef with horseradish sauce,  champ, sauteed cabbage, roasted carrots and parsnips, and green and gold decor.  But instead of the soda bread I’ve always made in the past, I’ll be serving hearty walnut and currant cloverleaf rolls that will be wonderful with the other foods, even if they’re not authentically Irish.

To make the rolls, I started with a recipe from the King Arthur Flour website.  I tweaked it a bit by adding some wheat bran and whole milk, then I included an autolyse–the French term for a short rest period between the initial mixing of the dough and the kneading–that makes yeast dough easier to work with.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
White whole wheat flour, wheat bran, walnuts, zante currants, butter, and honey add up to a delicious result in less than 3 hours.

After kneading, the dough goes into my lightly oiled rising bucket with its cover on.  I put a rubber band around the container level with the top of the dough at the start of the rise so that I can easily tell when it has doubled.  The rising bucket keeps the dough warm and humid without having to put it in an oven or worry about drafts.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
A clear container with straight sides and volume markings makes it easy to see when the dough has doubled.

The dough is puffy and light, it doubled in just 45 minutes and is ready for it’s final shaping.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
Yeast dough loves the warmth and humidity provided by a rising bucket.

The dough is divided into eighths, and each piece is then divided into fourths and rolled into balls.  These 6 ounce ramekins are perfect for hearty walnut and currant cloverleaf rolls, and also for creme brulee, or  molten lava cakes, or any number of other recipes that make individual servings.  Clear 6-oz custard cups will work just fine, if you have them.

Place the ramekins on a sheet pan to easily move them.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
The easiest way to put four balls of dough into the ramekins is all at once, not one at a time.

Cover the rolls lightly with waxed paper and in about 45 minutes, they’ll be ready to go into the preheated oven.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
After approximately 45 minutes the rolls have risen just a bit over the tops of the ramekins and are ready to be baked.

Hot out of the oven, the rolls are brushed with melted butter and cooled in the ramekins for five minutes.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
Beautifully browned rolls right out of the oven.

Heaty walnut and currant cloverleaf rolls still warm from the oven with a melting pat of butter….mmmmmmmm.

The crunch of walnuts with a touch of sweetness from honey and dried currants gives hearty walnut and currant cloverleaf rolls a complex flavor that is perfect with any meal. | mjbakesalot.com
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard

Make hearty walnut and currant cloverleaf rolls for St Patrick’s Day, or any day of the year.

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Thanks, and bon appetit!

5.0 from 2 reviews
Hearty Walnut and Currant Cloverleaf Rolls
 
Prep time
Cook time
Total time
 
For a roll that's a bit simpler, though every bit as delicious, divide the dough into eight pieces, form them into smooth balls, place into ramekins, and holding a pair of kitchen shears vertically, cut them into quarters. Or just form the eight pieces into smooth balls.
Author:
Recipe type: Yeast Breads
Cuisine: American
Yield: 8 rolls
Ingredients
Bread
  • 2-1/4 teaspoons (1 pkg) active dry yeast
  • 1/2 cup (4 fluid oz) warm water (110°F)
  • 1/2 cup (4 fluid oz) warm whole milk (110°F)
  • 2 cups (8.5 oz, 240 grams) King Arthur Unbleached All-Purpose Flour
  • 1 cup (4 oz, 113 grams) King Arthur White Whole Wheat Flour
  • 2 tablespoons wheat bran
  • 1-1/2 teaspoons kosher salt
  • 2 tablespoons (42 grams) honey
  • 2 tablespoons (1 oz, 28 grams) soft salted butter
  • 1/2 cup (2 oz, 60 grams) chopped walnuts, toasted if desired
  • 1/2 cup (3 oz, 80 grams) Zante currants
Finishing
  • 1 tablespoon (1/2 oz, 14 grams) melted salted butter
Instructions
  1. Add the warm water to a large bowl and stir the dry yeast into it with a fork; allow to soften for 5 minutes.
  2. Add the remaining ingredients to the yeast mixture and mix until all of the flour is incorporated.
  3. Cover and let the dough rest for 15 minutes (autolyse).
  4. Knead the dough by hand or machine until it's smooth and elastic, 5 to 7 minutes.
  5. Place the dough in a lightly oiled container, cover tightly, and let it rise until doubled, 45 to 60 minutes.
  6. Grease or spray eight 6-ounce ramekins or custard cups
  7. Gently deflate the dough, divide into 8 pieces, further divide each piece into quarters and roll into balls.
  8. Place four small balls together, then into the ramekins.
  9. Lightly cover the pans with waxed paper and let the rolls rise for 45 to 60 minutes, until they've crested over the rims of the ramekins.
  10. When the rolls have been rising for 30 minutes, start the oven preheating to 350°F.
  11. Bake the rolls for 25 to 30 minutes, until they're golden brown and an instant-read thermometer inserted into their centers reads 200°F.
  12. Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins then turn them out onto a rack to finish cooling.
  13. Serve warm, or at room temperature.
Notes
This will make about about 28 oz (800 grams) of dough, each roll is 3-1/2 oz (100 grams).

 

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