Whole Wheat Roquefort and Toasted Walnut Rolls

Photo Courtesy of Garlic and Sea Salt blog

Garlic and Sea Salt: Whole Wheat Roquefort and Toasted Walnut Rolls

Whole Wheat Roquefort and Toasted Walnut Rolls
Makes 16 rolls

1 3/4 cups whole wheat flour
1 3/4 cups bread flour
1 Tbsp sea salt
1 3/4 cups warm water, divided
1 pkg (1/4 oz) rapid rise yeast
1 Tbsp olive oil
1 cup toasted walnuts
4 oz crumbled roquefort cheese
olive oil for brushing
Coarse sea salt

Method:

Combine flours and sea salt in a large bowl. Make a well in the center and add all the water but 1/2 cup. Add yeast and stir in just enough of the flour a little at a time to make a sponge (a wet dough mass, but there will still be plenty of flour around it), then cover with plastic wrap and let sit until the sponge starts to get bubbles, about 20 minutes. Stir in the rest of the flour and enough additional water to make a soft but not sticky dough. Turn out onto a board and knead until the dough is smooth and elastic (about 8-10 minutes). Knead in walnuts, then shape into a ball and place in a well oiled bowl. Cover with plastic wrap and set in a warm area to rise. When doubled in bulk, punch down, and let rise again. When doubled in bulk again, punch down, and place on a lightly floured surface. Stretch dough out into about a 15x18 inch rectangle, and scatter roquefort over it. Roll up the long side, and cut into 16 rolls. Place cut side up on a foil lined baking sheet, and cover with plastic wrap. Place in a warm area to rise, and turn on the oven to 400 degrees, with the rack set at the center position. When the rolls have almost doubled in bulk, brush them with olive oil, and sprinkle with coarse sea salt. Bake for 20-25 minutes, until lightly browned and done in the center. Cool on a rack until warm and serve!

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Many thanks to Garlic and Sea Salt!