Nut Rolls
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Combine the cold cooked cereals and nut meal in a bowl and mix thoroughly.
Knead the mixture on a floured surface until smooth and firm.
Form the dough into rolls about the size of a finger.
Bake
Place the rolls on a baking sheet and bake in a moderately hot oven at 350°F (175°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cold cooked cereals
- Provide the bulk and body of the dough, holding the rolls together.
- Nut meal
- Adds richness and flavor, and its fat helps the rolls brown in the oven.
- Flour
- Used for kneading, so the dough does not stick and becomes smooth and firm.
The step that matters
Kneading until smooth and firm. Kneading develops the dough so the rolls hold their shape instead of crumbling or spreading in the oven. Too little kneading leaves the dough crumbly, while too much flour added to the surface can make the rolls dry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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