Wednesday, May 18, 2011

Healing Rolls

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So, the reason I haven't posted in a few weeks has been twofold:

#1 - Hubs and I took a mini vacation up to PA (more eating out than in)

- After said vacation I came down with a whopping sinus infection (not so into passing my sick germs onto unsuspecting diners, not to mention too weak and icky-feeling to prop myself up in front of the stove)

But I'm back! Still sniffling and coughing occasionally, but packed full of our western culture's fabulous antibiotic cure, so there is a light at the end of the phlegm-filled tunnel. Ok, please now immediately forget I just used the word "phlegm" in a foodie blog and move on...

Today I knew I was feeling better when I got jonesing for some fresh-baked bread. I was supposed to bake these yummy whole-wheat sesame dinner rolls to go alongside our black bean soup last night, but alas, I was still feeling pretty nasty so my oh-so-fantastic mother-in-law stepped up to the plate and whipped up the soup for dinner (turned out perfectly!). I have made it before, so if you want to check out the recipe, click here.

Tonight I made the aforementioned yummy rolls and served them up with my Vegetarian Stuffed Shells - delicious enough to fool all you tofu-haters out there! The rolls turned out perfectly, tender and nutty, they didn't even need any butter. One note, the recipe calls for flax seeds, but all I could find was ground flaxseed mill and it worked just fine.

Whole-Wheat Sesame Rolls

- 1/3 cup warm water (105-115 degrees)
- 1 tbsp. honey
- 1 envelope active dry yeast
- 3 tbsp. flax seeds (or flaxseed mill)
- 2 1/4 cups all purpose flour
- 1 3/4 cups whole wheat flour
- 1 cup warm milk
- 2 tbsp. olive oil
- 1 1/2 tsp. salt
- 1 egg while (lightly beaten)
- 1 tbsp. sesame seeds


In a small bowl, whisk together the warm water and honey. Stir in the yeast and let it stand until it becomes foamy (7 minutes or so). If you're using whole flax seeds, grind them in a spice mill until they are medium-fine. Transfer the flax seeds to a large bowl and add both flours. Whisk to blend, then make a well in the center of the mixture.

2. In another small bowl, mix together milk, olive oil and salt. Pour it into the well of the flour mixture, then add the yeast mixture to the flour mixture. Stir until the dough comes together - using a dough hook or a wooden spoon.

3. Knead until the dough is smooth - 5 to 10 minutes. Form the dough into a ball and place it in a lightly greased bowl, covering it with a damp clean towel. Set the bowl in a warm spot and allow it to rise for 45 minutes.

4. Punch down the dough and divide it into about 12 pieces, then roll each into a ball and pinch the seams underneath. Place them pinch-side-down on an un-greased nonstick baking sheet, cover them with a damp clean towel and let them rise for another 45 minutes.

5. Preheat the oven to 375. Uncover the dough, cut small slits in the top of each roll, brush with the egg white and sprinkle generously with sesame seeds. Bake them for 15-20 minutes until lightly browned and hollow-sounding when tapped lightly. They are heavenly served up nice and warm from the oven!

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