Walnut-Raisin Rolls

Directions

1. 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. 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. 3
   Stir in raisins and walnuts just to blend.
4. 4
   On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes.
5. 5
   Place in large lightly greased bowl, turning to grease top.
6. 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. 7
   Punch dough down.
8. 8
   Grease cookie sheet.
9. 9
   Divide dough into 16 equal pieces.
10. 10
    Shape each into a ball and roll lightly in additional white flour.
11. 11
    Arrange balls 1/2-inch apart in 4 rows on cookie sheet.
12. 12
    Cover and let rise 1 hour.
13. 13
    Preheat oven to 375°. Adjust oven rack to center position.
14. 14
    Bake rolls 30 minutes or until tops are golden brown.
15. 15
    Cool on wire rack.
16. 16
    Makes 16 rolls.