Currant Rolls

Krentenbollen

Preparation info
  • 12

    medium rolls
    • Difficulty

      Easy

Appears in
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

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

  1. 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.
  2. 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.
  3. Whisk the yeast into the milk, then stir