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You are here: Home / Recipes / Bread / Chestnut Bread Rolls

Chestnut Bread Rolls

November 16, 2016 By Manu 2 Comments

Chestnut Bread Rolls

I love baking bread at home and what I like the most is experimenting with different flours and flavour combinations (remember my Spelt and Hazelnut Bread?). My absolute favourite bread still remains my quick Ciabatta, but these Chestnut Bread Rolls are a must-try addition to your holiday menu. Italians often use chestnuts in our cooking, especially during the colder months. These rolls are really easy to make and very versatile, as they go well with both savoury and sweet food. So you can serve them for breakfast with butter and jam or honey, or you can serve them for lunch and dinner to accompany cold cuts and cheese (I like the cheese combo the most). This is no dessert, don’t be fooled by the fact that you can read cocoa powder as one of the ingredients. It is the unsweetened kind and it adds a dark colour and a slight bitterness to the bread that balances out the sweet chestnut flavour. Enjoy!

Chestnut Bread Rolls

Chestnut Bread Rolls
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Chestnut Bread Rolls

Chestnut Bread Rolls - the perfect autumn bread rolls. They go very well with both sweet and savoury ingredients.

Course Bread
Cuisine Italian
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Author Manuela Zangara

Ingredients

  • 350 gms – 3 scant cups all purpose flour
  • 250 gms – 2 cups chestnut flour
  • 1 tbsp unsweetened cocoa powder
  • 7 gms – 2 ½ tsp active dry yeast
  • 2 tbsp butter softened
  • 1 tbsp honey
  • 300 ml – 1 ¼ cup water lukewarm
  • 1 ½ tsp salt

Instructions

  1. Dissolve the yeast and honey in the lukewarm water. Mix well and let it activate for 5 minutes or until frothy.
  2. In the bowl of an electric mixer fitted with the hook attachment, mix together the all purpose flour, chestnut flour, cocoa powder and salt. Add the yeast and water mixture and the softened butter. Knead well.
  3. Cover and let it sit in a warm place for 1 hour or until doubled in size.
  4. When ready, punch down the dough to deflate it and make 12 mandarin sized balls.
  5. Put them on a tray lined with baking paper and let them rise, lightly covered, for 40 minutes.
  6. Bake in a pre-heated oven at 180°C – 355°F for 30-40 minutes or until cooked through.
  7. Serve with savoury or sweet food.

Chestnut Bread Rolls

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Related Posts:

  • Olive Oil Snail Bread Rolls
  • Castagnaccio
  • PUMPKIN AND COCONUT MUFFINS
  • Low Fodmap Mini Focaccia
  • Nutella Crostata

Filed Under: Baking, Bread, Breakfast, Italian, Special Occasions, Tea Time Tagged With: autumn, baking, bread, bread rolls, breakfast, chestnut, fall, holiday season, Italian, tea time

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Comments

  1. Amanda (@lambsearshoney) says

    November 17, 2016 at 9:34 am

    Mmm, I’ve never tried to bake with chestnut flour. I’m guessing these could be frozen and reheated, too?

    Reply
    • Manu says

      November 17, 2016 at 9:53 am

      Hi Amamnda! Yes… I have some in the freezer right now! 🙂

      Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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