* Exported from MasterCook *
Rolls, Cilantro Scallion
Recipe By :King Arthur Flour Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Hand Made Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
1 cup water -- (227g)
2 teaspoons instant yeast -- or active dry yeast
1 1/2 teaspoons salt
1 tablespoon sugar -- (14g)
2 tablespoons sesame oil -- (25g)
2 1/4 C Unbleached All-Purpose Flour -- (to 2 1/2C,
(269g to 298g))
2 tablespoons potato flour -- (21g) or 1/4 cup dried
potato flakes, (21g)
Filling
1/4 cup tahini -- (35g)
1 tablespoon honey -- (21g)
1/4 cup sesame seeds -- (35g)
1 cup sliced scallions -- (64g)
1/2 cup coarsely chopped cilantro -- (18g)
Garnish
2 tablespoons sesame seeds -- white and black, (18g)
With a bit of bite from the greens against a mellow, honey-tahini
background, these rolls are strikingly pretty, completely dairy-free,
and unusual enough to get attention at any meal.
PREP: 35 mins
BAKE: 20 to 25 mins
TOTAL: 2:20
SERVING SIZE: 1 roll, 67g
In a large bowl or the pan of your bread machine set on the dough
cycle, combine the water, yeast, salt, sugar, and sesame oil. Whisk
together 1 cup of the flour with the potato flour or potato flakes,
and add to the water.
Add the remaining flour and mix until a soft dough forms (or start
the bread machine). Adjust the dough's consistency by adding water or
flour by the tablespoon as needed. Knead the dough for 6 minutes in a
mixer at medium speed, or 8 to 10 minutes by hand. The dough should
be soft and smooth, but not stick to your finger when lightly touched.
Cover the mixing bowl or transfer the dough to a greased 8-cup
container and let the dough rise for about an hour, until doubled. If
using a bread machine, simply let it finish its cycle after checking
the consistency.
Mix the tahini, honey, and sesame seeds together until no lumps
remain. Stir in the scallions and cilantro.
Deflate the dough and roll it out on a lightly floured surface to a
10" x 16" rectangle. Spread the filling over the dough, leaving 1/2"
on each of the long sides bare. Roll the dough up from the long side
and pinch edges together.
Using a sharp knife or dental floss, slice the dough into 12 pieces.
Place the rolls, cut side up, on a parchment-lined baking sheet 1/2"
apart. Cover with greased plastic wrap and let rise for 20 minutes
while you preheat the oven to 350F.
Once the rolls have risen enough to look puffy, brush the tops with
water and sprinkle with the mixture of black and white sesame seeds.
Bake for 20 to 25 minutes, until golden brown. Remove from the oven
and serve warm.
Cal 174, Fat 7g, Carb 22g, Sod 298mg, Fiber 1g, Pro 5g
S(Internet address):
https://www.kingarthurflour.com/recipes/cilantro-scallion-rolls-recipe
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Per Serving (excluding unknown items): 185 Calories; 8g Fat (35.9%
calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1011