TASTE
Rosemary, lemon great match for rolls
| • | Beginnings of the bread man |
By Elaine Magee
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Q. I am supposed to make rolls for Thanksgiving dinner and thought the Recipe Doctor could suggest a higher-fiber recipe for the bread machine.
A. This recipe was inspired by a recent trip to a local farmers' market. I had bought the rosemary bread from a local baker there and a lemon-flavored olive oil from another vendor and, once home, my whole family starting tearing the bread and dipping it in the oil. That's the moment I realized lemon and rosemary were a match made in heaven.
When I received this reader's request, I immediately thought of creating lemon rosemary rolls for Thanksgiving dinner. This recipe is made with half whole-wheat flour, some ground flaxseed, a bit of honey for flavor, a drizzle of olive oil, and plenty of lemon zest and fresh rosemary to finish everything off.
LEMON ROSEMARY ROLLS
Add all ingredients to the bread machine pan in the order recommended by the manufacturer. The last ingredient added is usually the yeast; make a well in the center of the flour and pour it in. Set bread machine to the dough cycle (usually 1 hour and 40 minutes) and press start.
When the bread machine cycle is complete, remove dough from the pan and divide the dough in half. Form five rolls out of each half, and place the rolls on a jelly roll pan coated with canola cooking spray. Cover with plastic wrap coated with canola cooking spray so it doesn't stick to the dough, and place in refrigerator to rise overnight or let it rise in a warm place until doubled in size.
Preheat oven to 350 degrees. Bake rolls for about 20 to 25 minutes or until rolls test done.
If you don't have a bread machine: Warm 1/4 cup of the buttermilk in a 1-cup glass measure or small bowl in the microwave (should be warm to the touch, but not too hot).
Stir in a tablespoon of the honey and the yeast using a fork; set in a warm place to proof (it will become bubbly), about 10 minutes.
In a mixer bowl, by hand or with an electric mixer, combine the rest of the honey, the egg, rest of buttermilk, and the yeast mixture. Stir in lemon zest and rosemary.
In a separate medium-size bowl, stir together the flours, flaxseed and salt together. Slowly beat or stir the flour mixture into the buttermilk mixture until completely combined. On a lightly floured, flat surface, knead the bread dough until elastic, about 10 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch down dough and follow the directions starting with dividing the dough in half (paragraph No. 4, above). Makes 10 rolls.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
