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Yeast rolls, from mixing bowl to table in an hour.

We give ways to speed up the process, and choices of seasonings and shapes

HOT, AROMATIC YEAST rolls made from scratch in just an hour? They're reality when you speed up the process by doubling the yeast, using hot liquid, kneading dough in seconds in a food processor (with the choice of a longer hand-kneading alternative), and letting dough rise only once.

For versatility, you have three ways to season and shape the dough.

One-hour Dinner Rolls

About 2 1/4 cups all-purpose flour

1/2 cup cornmeal

2 packages active dry yeast

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup milk

1 tablespoon butter or margarine

1 large egg

Seasonings and shapes (directions follow)

In a food processor, whirl 2 1/4 cups flour, cornmeal, yeast, sugar, and salt. (Or mix in a bowl.) Heat milk and butter to 130|degrees~; use microwave-safe bowl in a microwave oven at full power (100 percent), or a 1- to 1 1/2-quart pan on medium-high heat.

With motor running, pour milk mixture, then egg, into processor. Whirl until dough pulls cleanly from container, about 1 minute. If dough is sticky to touch and clings to container, whirl in more flour, 1 tablespoon at a time. (Or add hot liquid to flour mixture, beat thoroughly, and add egg. Beat with a spoon until dough is stretchy).

On a floured board, knead dough briefly to form a smooth ball. (Or knead by hand until smooth and elastic, 8 to 10 minutes.) Season and shape in any of the 3 following ways. Cover lightly with plastic wrap. Let dough rise in a warm place (80|degrees~ to 90|degrees~) until puffy, 15 to 20 minutes; uncover.

Bake rolls in a 400|degrees~ oven until well browned, 15 to 20 minutes; serve hot or cool. If making ahead, cool on racks and store airtight up to 1 day. Freeze to store longer. Makes 12 servings fougasse, 16 poppy seed bow ties, or 12 rolled-oat triangles.

Per serving fougasse: 159 cal. (25 percent from fat); 4.4 g protein; 4.5 g fat (1.4 g sat.); 25 g carbo.; 115 mg sodium; 22 mg chol.

Per bow tie: 111 cal. (19 percent from fat); 3.6 g protein; 2.3 g fat (0.9 g sat.); 19 g carbo.; 88 mg sodium; 23 mg chol.

Per triangle: 158 cal. (15 percent from fat); 5.3 g protein; 2.7 g fat (1.2 g sat.); 28 g carbo.; 117 mg sodium; 30 mg chol.

Seasonings and shapes.

Fougasse. In a 6- to 8-inch frying pan over medium-high heat, stir 2 tablespoons olive oil, 1 large clove minced garlic, and 2 teaspoons dried rosemary leaves until garlic is pale gold, about 2 minutes.

Roll dough on floured board to make a 9- by 12-inch oval; spread with garlic mixture. With a floured 2-inch-wide biscuit cutter, cut 6 rounds, 1 inch apart, and 1 inch from rim of oval. Transfer dough oval to an oiled 12- by 15-inch baking sheet. Fit rounds onto pan around oval, without touching oval. Let rise and continue as directed, preceding.

Poppy seed bow ties. You'll need 1 1/2 tablespoons beaten egg and 2 tablespoons poppy seed.

Shape dough into a 12-inch log. Brush all over with egg, then pat poppy seed onto dough to cover.

With a sharp knife, cut dough into 3/4-inch-thick rounds. Hold each round on opposite sides and twist 1/2 over to form a bow. Place bows slightly apart on an oiled 12- by 15-inch baking sheet. Let rise and continue as directed, preceding.

Rolled-oat triangles. You'll need 1 1/2 tablespoons beaten egg and 2/3 cup regular rolled oats.

On floured board, roll dough into a 5- by 12-inch rectangle. Brush with egg, then sprinkle with oats; turn rectangle over and repeat.

With a sharp, floured knife, cut across narrow width of dough, making 3 equal sections.

Through each section, make 2 diagonal cuts (from the corners) to create 4 triangles. Lay triangles slightly apart on an oiled 12- by 15-inch baking sheet. Let rise and continue as directed, preceding.
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Title Annotation:recipe
Author:Johnson, Elaine
Date:Mar 1, 1993
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