Cherry-Pecan Rolls

On Saturday I got a craving for sweet rolls, and since the ones you get at the bakery usually have some kind of dairy or egg in them, it was a good opportunity to turn on the oven.

Ingredients (makes 4 - 5 small rolls):
250 g flour (I used half white wheat (550) and half wholemeal spelt)
1/2 a pack (4 g) dried yeast
warm water
30 g organic margarine (I used Alsan)
1 tablespoon raw sugar
dash of seasalt
dried tart cherries
pecan nuts

I mixed all the ingredients except for the fruit and nuts, starting out with a wooden spoon, then using my hands to knead the dough, for about 5 - 10 minutes. Let it sit for at least 20 minutes, by this time the doughball had expanded to almost twice its size. I kneaded in the cherries and pecans and let the dough rest in the bowl for another good while. I gave the dough another good kneading and divided it into rolls, two of which I placed on a baking sheet, the rest I put in a freezer bag and stored in the fridge. I made a cut into the ones on the baking sheet, and let them sit for another 20 minutes, then turned on the oven to 200 degrees Celsius. I put the timer on 20 minutes, but they looked good and browned after about 15, so I pulled them out.

The rest of the rolls I made for breakfast this morning. They're very good fresh out of the oven, with almond- and rosehip butter.