Name: Chestnut bread rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups all purpose flour (210g plain flour, or use bread flour); 1/2 cup chestnut flour (45g); 1/4 cup rye flour (30g); 1 tsp instant yeast; 3/4 tsp salt; 1 tbsp olive oil; 3/4 cup water (180ml (lukewarm))

These chestnut bread rolls are made with a blend of wheat, rye and chestnut flours. This mix gives them a slight sweetness and depth of flavor that makes them extra tasty, but just as easy as a basic loaf. They're perfect to enjoy alongside a meal or make them into mini sandwiches.

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sliced open chestnut bread roll on plate with chestnuts to side and rolls on rack behind

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I have enjoyed using a range of different flours for many years, and as I have become more into baking bread, I've come to use a range in bread as well. Some blends are a typical cultural styles of bread, like the French pain de campagne with some rye. But others are more experiments, like my spelt rolls.

Often using a different flour adds a different flavor which can make the bread that bit more interesting. Sometimes there are nutritional benefits as well. And of course, some allow you to make the bread or baked good gluten free.

chestnut bread roll on plate with butter on lower half

It's worth remembering that it's rarely, if ever, as simple as switching a flour exactly, though. Each absorbs liquid differently and some have a higher or lower gluten content which impacts rise and density. In general, apart from wheat flour, most flours work best as part of a blend. And that's certainly true for these rolls.

Using chestnut flour

Chestnut flour is simply ground, dried chestnuts. Unlike some other nut flours, it is very fine and makes a smooth paste when combined with water. It is naturally gluten free and has a slightly sweet, nutty flavor.

bowls with different flours, water and plate with salt and yeast

While it's far from a popular ingredient in the US (or Australia, as I found), it is relatively common in Northern Italy and parts of France where chestnuts are an important crop. There you'll find it in a few traditional recipes including necci (a kind of pancake similar to my chestnut crepes), pastas and baked goods.

It adds a lovely flavor, but can lead to a dense texture in some cases. I found it worked well in my chestnut brownies, but in bread, you definitely have to mix it with another flour or flours. Using a bit of rye in these rolls as well adds a bit more depth and balances out the slight sweetness. Using mainly wheat flour, though, ensures you still get a nice texture.

The process for making these rolls is pretty simple and typical of many breads. You mix everything together, knead the dough, leave it to rise, form the rolls then let them rise again. Then, bake at a high heat. One of the advantages of rolls over a loaf is they cook quicker. They are also less problematic if they don't rise quite enough.

These chestnut bread rolls are easy to make, have a wonderful flavor and make a delicious side to many a meal or a great base for a simple sandwich. They have a slightly festive feel, but would be great any time.

chestnut bread rolls from overhead with one on plate

Try these other tasty bread recipes:

Caramelized onion sourdough bread
Herb fougasse (a French bread with aromatic herbs and salt on the crust, in a leaf shape)
Japanese milk bread (a wonderfully soft white bread)
Plus get more bread recipes in the archives.

sliced open chestnut bread roll on plate with more rolls behind

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5 from 2 votes