Wild Rice, Walnut and Cheddar Rolls
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Wild Rice, Walnut and Cheddar Rolls
Wild Rice, Walnut and Cheddar Rolls
1 cup water
1/2 cup Lundberg Wild Rice Blend
1 tbsp. butter
1 packet rapid rise yeast
2 tsp. sugar
1? cups lukewarm water
2 cups white flour
2 tbsp. extra virgin olive oil
1 tsp. sea salt
2 cups whole wheat flour, plus extra for kneading
3/4 cup coarsely chopped walnuts, toasted
2/3 cup chopped Organic Valley Sharp Cheddar Cheese
20 small sprigs fresh rosemary (optional)

These rolls are best just after baking. If making ahead, crisp in a 400°F oven for 5 minutes before serving for the best texture.

Prep: 30 minutes, Rise: 1 hour, 15 minutes,
Cook: 1 hour, 10 minutes, Serves: 20

1. Bring water, rice and butter to a boil in a small saucepan; reduce heat and simmer, covered, for 50 minutes. Let cool.

2. Sprinkle yeast and sugar over water in a large mixer bowl; let stand until foamy. Add white flour, olive oil and salt; beat for 1 minute. Add wheat flour and beat to make a soft dough. Knead using a dough hook for 5 minutes or until smooth and elastic. Turn onto a lightly floured surface and knead in cooked rice, walnuts and cheese. Place in a lightly oiled bowl and turn to coat both sides. Cover and set in a warm place for 1 hour or until doubled in size.

3. Preheat oven to 375°F and line a large baking sheet with parchment paper. Punch down dough and knead lightly. Divide dough into 20 equal pieces and shape into balls; place on baking sheet and place a sprig of rosemary in the top of each. Cover and let rise again for 15 minutes. Bake for 20 to 25 minutes. 

Nutritional Information:
172 calories, 5 g protein, 5 g total fat (2 g sat.), 28 g carbohydrate, 3 g fiber, 1 g sugar, 6 mg cholesterol, 177 mg sodium, 5 points