WHEAT BREAD ROLL WITH ROSEMARY, THYME AND WALNUTS
In a bowl, we dissolve the yeast in water. Then, we grind the walnuts with the rosemary and thyme in the food processor. In a bowl, we put all the ingredients, leaving the water at the end, and mix them well. Let the dough rest in a warm place covered with a towel for about 30 minutes. We shape bread rolls of about 150 grams and let them rest for 30 minutes.
Preheat the oven to 220 degrees and place the bread rolls in the oven, having a second tray underneath where we have poured a cup of water. Lower the oven to 200 degrees and bake for about 25 minutes.