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