* Exported from MasterCook *
Bread, Fig Anise Rolls
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Gluten-Free
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups milk, 2% lowfat
1/3 cup molasses
3 tablespoons canola oil -- divided, plus
1 teaspoon canola oil
3/4 cup yellow cornmeal -- plus more for sprinkling
1/2 cup warm water -- (110-115F)
2 1/4 teaspoons active dry yeast -- or 1 pkg
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 anise seed -- plus more for sprinkling
1 1/4 teaspoons salt
1 large egg white -- beaten, for brushing
Combine milk, molasses and 3 tablespoons oil in a medium saucepan.
Bring to a boil and transfer to a large bowl; stir in 3/4 cup
cornmeal. Let stand until an instant-read thermometer registers
between 115F and 120F, 15 to 20 minutes.
Place water in a small bowl and sprinkle yeast on top. Let stand
until the yeast dissolves and looks foamy, about 5 minutes. Stir the
yeast into the cornmeal mixture.
Using a wooden spoon, gradually stir all-purpose flour, whole-wheat
flour, figs, 1 1/2 teaspoons 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 minutes.
Form the dough into a ball. Coat another large bowl with the
remaining 1 teaspoon 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.
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.
Preheat oven to 400F.
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 minutes. Let cool in the pan for 10 minutes.
Turn out onto a wire rack and let 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.
S(Internet Address):
"http://www.eatingwell.com/recipes/fig_anise_rolls.html";
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Per Serving (excluding unknown items): 201 Calories; 4g Fat (15.3%
calories from fat); 5g Protein; 39g Carbohydrate; 4g Dietary Fiber;
1mg Cholesterol; 164mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.