* Exported from MasterCook *
Bread, Fig-Anise Rolls
Recipe By :
Serving Size : 18 Preparation Time :1:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups low-fat milk
1/3 cup molasses -- plus
3 tablespoons canola oil
1 teaspoon canola oil -- for the bowl
3/4 cup yellow cornmeal -- plus more for sprinkling
1/2 cup warm water -- (110-115F)
1 package active dry yeast -- (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour -- plus more if needed
2 cups whole-wheat flour
1 cup chopped dried figs
1 1/2 teaspoons aniseeds -- plus more for sprinkling
1 1/4 teaspoons salt
1 large egg white -- beaten, for brushing
The early American yeast bread, anadama bread, made with molasses and
cornmeal, inspired these delicious dinner rolls. We think the sweet
figs and floral aniseeds enhance the rich molasses flavor and make
the rolls extra festive. Any type of cornmeal works in this recipe,
but we especially like how stone-ground cornmeal looks on top of the rolls
1. Combine milk, molasses and 3T oil in a medium saucepan. Bring to a
boil and transfer to a large bowl; stir in 3/4C cornmeal. Let stand
until an instant-read thermometer registers between 115F and 120F, 15
to 20 min.
2. Place water in a small bowl and sprinkle yeast on top. Let stand
until the yeast dissolves and looks foamy, about 5 min. Stir the
yeast into the cornmeal mixture.
3. Using a wooden spoon, gradually stir all-purpose flour,
whole-wheat flour, figs, 1 1/2t aniseed and salt into the cornmeal
mixture until the dough begins to come together but still looks dry.
Turn the dough out onto a lightly floured surface and knead until
smooth, adding more all-purpose flour by the tablespoonful if needed
to prevent sticking, about 10 min.
4. Form the dough into a ball. Coat another large bowl with the
remaining 1t oil. Add the dough and turn to coat. Cover the bowl with
plastic wrap. Let the dough rise in a warm, draft-free place until
almost doubled, about 1 1/2 hours. Gently punch the dough down.
5. Coat two 9" round cake pans or a 9-by-13" baking pan with cooking
spray. Shape the dough into an 18" long log and cut into 18 equal
pieces. Working with one piece at a time, gather and pinch the edges
together, shaping it into a rough ball. Place each ball, pinched-side
down, on a clean work surface. To shape the dough into a tighter
ball, slightly cup your hand over it and move the ball around with a
circular motion, keeping the bottom in place while tucking the loose
edges into it and stretching the surface of the dough tight. (If the
outer skin breaks, set the roll aside and let it rest while rounding
the remaining rolls. Reroll once the dough relaxes.) Place the rolls
in the prepared pans (or pan). Cover with plastic wrap. Let rise
until almost doubled, 1 1/4 to 1 1/2 hours.
6. Preheat oven to 400F.
7. Brush the tops of the rolls with egg white (you'll have some left
over). Sprinkle with cornmeal and aniseeds, if desired. Place the
rolls in the oven and immediately reduce heat to 350F. Bake until
golden brown, 25 to 30 min. Let cool in the pan for 10 min. Turn out
onto a wire rack andlet cool. Serve warm or at room temperature.
TIPS & NOTES
Make Ahead Tip: Store cooled rolls in an airtight container for up to
1 day. Or individually wrap and freeze in an airtight container for
up to 3 months. Reheat stored rolls at 350F.
Source:
"eatingwell.com November/December 2009"
S(Internet address):
"http://www.eatingwell.com/recipes/fig_anise_rolls.html";
Start to Finish Time:
"5:00"
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Per Serving (excluding unknown items): 146 Calories; 3g Fat (16.5%
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2Other Carbohydrates.