Walnut-Raisin Rolls

• 2 1/2 c. white flour
• 1 pkg. dry yeast
• 1 tsp. salt
• 1/4 c. butter or margarine, softened
• 1 c. coarsely chopped walnuts, toasted
• 1 c. rye flour
• 1 Tbsp. sugar
• 1 c. hot water
• 2 c. raisins, soaked in hot water 10 minutes and drained

1. Combine 1/2 cup white flour with the rye flour, yeast, sugar and salt in a large mixer bowl fitted with paddle or dough hook. At low speed, stir in hot water and butter; beat until smooth, 1 minute.
2. Add enough white flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl.
3. Stir in raisins and walnuts just to blend.
4. On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes.
5. Place in large lightly greased bowl, turning to grease top.
6. Cover with kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours.
7. Punch dough down.
8. Grease cookie sheet.
9. Divide dough into 16 equal pieces.
10. Shape each into a ball and roll lightly in additional white flour.
11. Arrange balls 1/2-inch apart in 4 rows on cookie sheet.
12. Cover and let rise 1 hour.
13. Preheat oven to 375u0b0. Adjust oven rack to center position.
14. Bake rolls 30 minutes or until tops are golden brown.
15. Cool on wire rack.
16. Makes 16 rolls.

white flour, yeast, salt, butter, walnuts, rye flour, sugar, water, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451427 (may not work)