Walnuts in cookies, salad, and pasta get my full, undivided attention, so it seems reasonable that I'd like them in bread, too. And what a surprise that the bread isn't sweet, or filled with raisins and flavored with cinnamon. But I wouldn't complain if that's what was put in front of me. How could I?
No, it's a savory bread, and one filled with onions, too. As I worked my way through this recipe, I wondered about how thyme, or a bit of cheese might taste.
And bacon. Life is too short to not include a bit of pork fat when one can.
But I resisted, so it looks like I just may have to revisit this recipe, the third of four I've chosen to bake this month and featured in Gourmet. I've enjoyed making bread once a week so far this month and am considering keeping up with it since the possibilities are endless and I have so much to learn.
I love possibilities. They're just hovering out there, waiting for someone to take notice.
Unfortunately, it takes some motivation, doesn't it? And my motivation failed me after I purchased the rye flour I was happy to have in my pantry for these lovely rolls. It was to have been used in a starter that I promised to make and never did.
I'll get around to that one of these days, but in the meantime, it was nice to have the rye flour just waiting.
This recipe for Rye Walnut Rolls is the third of four for
the month of February as part of "Let Us Eat Bread," featuring recipes
from Gourmet's "Roll With It." Our bread baking group includes: Judy of No Fear Entertaining, Courtney of Coco Cooks, Andrea of Andrea's Recipes, Claire of The Barefoot Kitchen, and our fearless leader, Sandy of At the Baker's Bench.