Here is a neat flax seed roll I created recently - it uses both flax seed
and ground flax seed.
Flax Seed Rolls From BetterBaking.Com
Healthy and good-looking - what more could you (and the American Heart
Association) ask for?
January brown baggers on a new diet will appreciate these moist, fragrant
and grainy rolls.
2 cups warm water
1 tablespoon dry yeast
2 tablespoons flax seed oil or canola oil
2 teaspoons toasted sesame seed oil
1 tablespoon fresh lemon juice
2 tablespoons honey
2 tablespoons molasses
1 tablespoon salt
2 tablespoons rye flour
1/4 cup ground flax seed flour
1 egg
1/4 cup flax seeds
2 tablespoons sesame seeds
1 cup whole wheat flour
1/2 cup natural bran
3-4 cups white bread flour, unbleached or organic
1/3 cup (each) natural bran, flour, for dusting tops
Line a large baking sheet or two smaller ones with parchment paper and set
aside.
Spray the mixing bowl of an electric mixer with non-stick cooking spray.
Hand whisk the water and yeast together and let stand a minute. Whisk in
the flax seed oil, sesame seed oil, lemon juice, honey, molasses, salt, rye
flour, flax seed flour, egg, flax seeds, sesame seeds, whole wheat flour
and natural bran. Stir well to blend. Fold in 2 cups of the white bread
flour and blend with a wooden spoon for a few minutes. Attach the dough
hook and knead (on low speed), adding remaining bread flour as required, to
make a sticky but cohesive dough (8-10 minutes).
Shape the dough into a ball (in the bowl). Insert the bowl into a plastic
bag and let the dough rise until almost doubled in bulk, 45 - 60 minutes.
Turn dough out onto a lightly floured work surface and gently deflate. Let
dough rest, lightly covered with a tea towel or a plastic bag, for 15
minutes. Divide the dough into 12 portions and shape each into a ball. When
you have formed all the balls, spray them with non-stick cooking spray.
Roll each ball in some flour and then in some bran. Place the rolls,
spacing them 2 - 3 inches apart, on the prepared baking sheet. Cover rolls
lightly with a large plastic bag. Let rolls rise for 20 - 40 minutes or
until almost doubled in bulk.
Preheat the oven to 375 F. Bake the rolls for 18 - 20 minutes, or until
nicely browned and crusty to the touch. Cool rolls on the baking sheet.
Freeze extras or keep for up to two days.
(c) This is a Marcy Goldman/BetterBaking.com original recipe