Sourdough Saturday – Walnut-Current Rolls

Last week’s Barm Brack reminded me just how much I love breads filled with raisins, currents, and other dried fruits. So this week it’s another sweet and savory dinnertime treat; a great combination of crunchy walnuts, sweet currents, and tangy rye.


  • 2 cups sourdough starter (find out how to make your own starter here)
  • 1 1/2 cups rye flour
  • 3 cups all purpose flour
  • 1 Tbsp salt
  • 1 1/2 – 1 3/4 cups water
  • 1 cup currents
  • 1 cup chopped walnuts

In a large bowl, or the bowl to a stand mixer, combine all ingredients except the currents and walnuts. Stir to bring the dough together and knead until the dough is smooth, 5-7 minutes in a stand mixer, or 9-12 minutes by hand.

Knead the currents and walnuts into the dough.

Place the dough in a greased bowl. Cover and let rise in a warm place 2 – 4 hours. Shape into 16 rolls or 4 mini-rounds. Cover and let rise another hour.

Place the oven rack in the center to center-high position. Preheat the oven to 450 degrees. Bake for 10 minutes. Reduce heat to 420 degrees and bake for an additional 10 minutes or until rolls are browned. Cool on a rack before serving.

I’ve been inspired by a whole bunch of great sourdough recipes this week. Some of my favorites:

Ginger Sourdough Pie Crust by Experimental Recipes

Fruit ‘n ‘Nut Flutes by The Idiot Baker

Sourdough Saga over on Country Skills for Modern Life

and don’t forget Yeastspotting, a inspirational collection of all things bread!


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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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