Name: Currant Rolls (Krentenbollen)
Yield: 12 medium rolls
Cuisine: Dutch
Ingredients: 1 cup currants; 1 cup whole wheat flour; 1 large egg; 2 tablespoons (¼ stick) unsalted butter, softened; 2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); 1 cup warm milk, about 110 degrees; 2 teaspoons active dry yeast; 1 teaspoon sugar; ½ cup dark raisins; 1 teaspoon salt

Preparation info

12
medium rolls

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

Though these rolls are full of currants and raisins, they are not particularly sweet.

In the Netherlands they are often used to make cheese sandwiches with aged Gouda.

Ingredients

1 cup currants
½ cup dark raisins
2 cups

Method

Cover the currants and raisins with water, bring them to a boil over medium heat, and drain. Cool the dried fruit in a single layer on a pan covered with paper towels.
In a large bowl, mix the flour and whole wheat flour, then transfer approximately half of the combined flours to the bowl of an electric mixer.
Whisk the yeast into the milk, then stir