Rustic Brown Rice and Walnut Rolls

Prep time:  30 minutes

Rise time:  About 1 hour 

Cook time:  20 to 25 minutes

2 cups warm water, divided

2 packets quick rise yeast (4 1/2 teaspoons)

3 cups cooked brown rice

3 cups whole wheat flour

1/3 cup honey

1/4 cup extra virgin olive or canola oil

1 1/2 teaspoons sea salt

4 to 5 cups all purpose flour

1 cup chopped walnuts

Dissolve yeast in 1/2 cup water in a large bowl; let stand for 5 minutes.  Add remaining water, rice, honey, oil and salt; beat for 1 minute. Stir in wheat flour and enough white flour to make a soft dough, then mix in walnuts. Turn onto a lightly floured surface and knead 10 to 15 minutes or until dough is smooth and elastic.  Place in a lightly oiled bowl and turn to coat both sides. Cover bowl and place in a warm place until doubled in bulk, about 1/2 hour. Punch down dough and knead lightly. Divide dough in 24 equal pieces and roll into balls; place on a lightly greased baking sheet. Cover and let rise again until doubled in bulk, about 30 minutes. Bake at 375°F for 20 to 25 minutes.  Dough may also be baked in 2 lightly greased loaf pans and baked for 30 to 40 minutes. Makes 24 rolls or 2 loaves.

Variation: Add 2 teaspoons cinnamon to the batter, then knead 1 cup coarsely chopped dried plums into dough and bake in 2 loaf pans. Delicious sliced and toasted for breakfast!