Preparation

1. In a small saucepan heat the milk, water, butter and molasses over low heat until butter is melted and the mixture reaches 110˚F. Transfer to a large measuring cup and add the yeast. Let stand 5 minutes, or until foamy.2. Put the flours and salt in the work bowl of a food processor fitted with the dough or metal chopping blade and process for 10 seconds.3. With the machine running, slowly add the liquid through the feed tube and process until a dough ball forms. Add the raisins and nuts and continue processing 1 minute to knead the dough. Shape the dough into a ball and put in a large bowl. Cover the bowl tightly with plastic wrap and let the dough rise for 1 hour, until doubled in size.4. Line the baking tray with a piece of parchment. Punch down the dough and divide it into 12 even pieces, about 2¼ to 2½ ounces each. Work each dough piece into a small torpedo-shaped roll. Evenly space 6 of the rolls on the tray and put in the oven with the rack in the lower rack position. Set to Steam at 100˚F for 25 minutes to proof. Cover the remaining rolls with a clean kitchen towel or plastic wrap and place in refrigerator.5. Remove the tray from oven and using kitchen shears, snip 3 slits into the top of each loaf, brush with egg wash and return to the oven. Set to Bread at 375˚F for 25 minutes to bake the rolls.6. Rolls are done when evenly browned and internal temperature is 200˚F. Remove rolls from oven and cool completely on a wire rack. Repeat process with remaining rolls.