Walnut, Hazelnut and Golden Raisin Wheat Rolls

Ingredients

• 1 package yeast dry
• 0.8 cup golden raisins 
• 0.8 cup hazelnuts coarsely chopped (filberts)
• 2.5 teaspoons salt 
• 0.8 cup walnut pieces coarsely chopped toasted
• 2.5 cups water 
• 18 servings water 
• 0.8 cup flour whole wheat gold medal®
• 5.5 cups bread flour for bread flour gold medal®

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. In medium bowl, mix 2 cups of the bread flour and the yeast. Stir in 1 1/2 cups of the warm water to form a loose starter dough.
2. Let rest 15 to 30 minutes. In small bowl, mix raisins and remaining 1 cup warm water.
3. Let stand 15 minutes.
4. Meanwhile, grease cookie sheets with shortening. In large bowl, mix 3 1/2 cups of the remaining bread flour, whole wheat flour and salt.
5. Stir raisins with water into starter dough until well mixed.
6. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10 to 12 minutes, adding 1/2 to 1 cup flour until dough is smooth and elastic. Dough will be slightly sticky. Knead nuts into dough.
7. Spray large bowl with cooking spray.
8. Place dough in bowl; cover loosely with sprayed plastic wrap and cloth towel.
9. Let rise in warm place (80°F to 85°F) until doubled in size, about 1 1/2 hours.
10. Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into a ball; place on cookie sheets. Cover; let rise until doubled in size, about 1 hour.
11. Heat oven to 425°F. Uncover dough; brush tops of rolls lightly with water.
12. Bake 17 to 22 minutes or until golden brown.