Recipes On Rails: New Recipes tagged roll

Sweet Potato Rolls

Tue Jul 27 06:43:57 UTC 2010

Ingredients:

225.0 gram Milk
10.0 gram salt
100.0 gram honey
200.0 gram sweet potatoes, cooked baked, cooled
500.0 gram Flour, all-purpose
7.0 gram Yeast, Instant
1.5 gram Cinnamon optional
0.5 gram Nutmeg, ground optional

Instructions:

Add the milk, sugar and salt to the TM and process @ speed 3 @ lowest heat setting for about 1 minute to dissolve the sugar and salt.

Add the sweet potato (no skin)

Process @ speed 4 for 2 minutes or till well mixed

In a bowl, combine the flour and yeast. Add the spices if used. Use a whisk to distribute the spices and yeast in the flour.

Add the flour to the sweet potato mixture in the TM.

Process @ speed 4 for 4 seconds to combine the ingredients. Then knead for 5 minutes. Scrape down the sides, and knead for another 2 minutes.

Turn the dough out onto a well floured work table.

Pat it out

Fold the dough.

Allow to ferment in a covered container until doubled in bulk, about one hour.

Turn out onto a well floured board again.. Portion dough for rolls. .83 grams worked really well for me and generated exactly 12 rolls.

Pre-shape into balls. Allow to rest 10 minutes.

Final shape the rolls by making a "cage" with your fingers and rolling the ball around on the work surface (should not have any flour or dough will slide) within that cage to strengthen the shape.

Allow to final proof for about another hour.

If you wish to cut a design into the rolls, do so after about a half hour of proofing. Allow to continue proofing for another 45 minutes or until ready.

Optionally, paint with an egg wash.
Bake in a 375 preheated oven for about 20 minutes. Allow to cool

No egg wash

Variety

Variation with currents (I think they go better than raisins

Servings: 12
Prep Time: 5 hours
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/677-sweet-potato-rolls

Norm's Onion Rolls

Fri Jul 30 05:47:05 UTC 2010

Ingredients:

Topping
25.0 gram Onion, dried
2.0 gram salt
10.0 gram poppy seeds
13.0 gram Oil

Dough
225.0 gram water
20.0 gram Sugar
9.0 gram Salt, Flour
7.0 gram Malt Syrup
20.0 gram Egg beaten
20.0 gram Oil, Grapeseed
450.0 gram Flour, High Gluten
2.5 gram Yeast, Instant

Instructions:

Soak dried onion in very hot water. (This and the next 3 steps can be performed while the dough is rising if desired.)

When the onions have absorbed as much as they will, drain, reserving the liquid for use in the dough.

Add the poppy seeds and oil to the onions and mix. NOTE: I add some caraway seeds to mine as well, but that's not traditional.

Chill the onion mixture till needed.

Place the first 6 ingredients into the Thermomix bowl. Process @ speed 4 for 30 seconds to dissolve the sugar and salt.

Add the flour and yeast to the Thermomix.

Process the dough at speed 4 for about 5 seconds to do initial mix. Then proceed on dough setting for 8 minutes.

Turn dough onto work surface and knead briefly to shape into a ball. Very lightly oil the ball, just to prevent drying out.

Place dough in a storage container to rise. I use a see through container with a rubber band so I can watch it rise, and tell how much. The rubber band marks the height of the dough at the start. Allow to rise till doubled.

Tare and shape the rolls. 70 grams each will yield about 10 rolls.

Allow rolls to rest only 10 minutes. This is NOT to rise, but for the dough to relax.

Spread the onion mixture out on a tray or work surface.

Press the rolls, one at a time, into the onion mixture. You do NOT want to flatten beyond 1/2 inch or so.

Onion should imbed into the dough

Allow rolls to rise to full proof.

Bake at @ 440 F (225 C) with steam till brown and crisp.

Servings: 10
By: Warren Prince
For more info visit:
http://recipesonrails.com/recipes/show/669-norm-s-onion-rolls