Home Bread-Bakers v099.n066.16
[Advanced]

Dinner rolls

Kathleen <schuller@ix.netcom.com>
Sun, 05 Dec 1999 06:54:39 -0600
v099.n066.16
These were in last week's newspaper.  I plan to try both very soon.

Kathleen

                      *  Exported from  MasterCook  *

                            Caraway Onion Rolls

Recipe By     : Healthful Cooking, Mary Carroll, Star Tribune,  12/2/99
Serving Size  : 18   Preparation Time :0:00
Categories    : Breads                           Buns And Rolls

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/4  cups          buttermilk or skim milk
                         heated to 98F
      1/3  cup           honey
    1      tablespoon    baking yeast
    4 1/2  cups          whole-wheat flour -- About
                         OR all-purpose flour -- divided
      3/4  cup           raw oats
    3      tablespoons   oil
      1/4  cup           minced onions
    2      tablespoons   minced garlic
    2      tablespoons   caraway seed

Serves 18.   These simple rolls are popular at family dinners in December.
Toasting the caraway seeds makes them sweet.  These rolls are fairly large
sized.

In large bowl, combine milk, honey and yeast.  Let stand 10 minutes, or
until foamy.  Stir in 2 cups flour and mix well.  Cover bowl with clean
dishtowel and let rise 30 minutes.  Stir in oats, oil, onion, garlic, and
enough remaining flour to make kneadable dough.  Knead dough on lightly
floured surface until smooth, elastic and not too sticky, using more flour
as needed.  Place dough in clean bowl and cover with dishtowel.  Let rise
in warm place 1 hour.

Toast caraway seeds in 8-inch nonstick skillet over low heat until
fragrant, about 10 minutes.  Let cool.  Line two large baking sheets with
parchment paper.  Turn dough onto lightly floured surface and divide into
18 pieces.  Shape each ball into smooth round, then lightly press top of
each roll in caraway seeds.  Place rolls on baking sheets.  Cover with
dishtowel.  Let rise in warm place 10 minutes.  Preheat oven to 375F

Bake rolls until lightly browned, about 15-20 minutes.



                    - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 4938 0 0 5626 0 0 974 0 0 0 0

                      *  Exported from  MasterCook  *

                            Molasses Bran Rolls

Recipe By     : Healthful Cooking, Mary Carroll, Star Tribune, 12/2/99
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Buns And Rolls

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      cup           warm water
                         (between 98-110F)
    1      tablespoon    baking yeast
    1      tablespoon    honey
    1      tablespoon    light molasses
    2      cups          unbleached white flour -- divided, up to 3
      1/2  cup           oat bran
    1      tablespoon    olive oil

Serves 12.  These smaller rolls are chewy and satisfying.  Adjust the
amount of flour to the moistness of your dough.

In large bowl, combine water, yeast, honey and molasses; let stand 15
minutes, or until foamy.  Stir in 1 cup flour; beat batter 25 strokes, then
cover bowl with dishtowel.  Let rise in warm place 45 minutes.

Stir down; add oat bran, oil and enough remaining flour to make kneadable
dough.  Lightly flour counter or board and knead 10 minutes, using more
flour as needed.  Place in clean, dry bowl and let rise again 1 hour.
Punch down and form into 12 small balls.

Preheat oven to 350F.  Lightly oil large baking sheet.  Place dough
balls onto baking sheet and score three times on top of each with a knife.
Bake 25 minutes, or until browned and done.



                    - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 0 5626 0 0 5534 0 0