RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 915
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| Recipe Name: |
Crusty Poppy Seed Rolls |
| Source: |
, March 1989 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
1.50
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$5.98
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 12 rolls. Can be prepared ahead. Cool completely. Wrap and freeze up to 1 month. Thaw. Rewarm in 350 degree oven. Serve warm.
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Ingredients:
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Directions:
Blend 3 cups flour, yeast and salt in a food processor fitted with steel blade. With machine running, slowly pour 1 cup hot water through feed tube. Process until ball forms. If mixture is too moist to form a ball, add additional flour by tablespoons, incorporating each completely before adding next. If too dry, add hot water by teaspoons, incorporating each before adding next. Knead dough in processor for 45 seconds.
Chef's Note: If a Stand Mixer is available, mix all ingredients on "2" until dough stays on hook. Turn to "4" and knead for 45 seconds.
Grease a large bowl. Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm, draft-free area until doubled, about 35 minutes.
Grease a large baking sheet and sprinkle with cornmeal. Punch dough down. Knead on lightly floured surface until smooth, 2 to 3 minutes. Let rest 10 minutes. Divide dough into 12 pieces. Shape each into 2 1/2 inch rounded oval. Place on prepared baking sheet, spacing 2 inches apart. Gently pull rolls to flatten slightly and taper ends with hands. Cover loosely. Let rolls rise in warm, draft-free area until almost doubled in volume, about 40 minutes.
Position one rack in lowest third of oven and second rack in center and preheat to 450 degrees. Place shallow pan of hot water on lower rack. Brush rolls with egg glaze and sprinkle with seeds. Bake in center of oven until golden brown, about 20 minutes. Transfer to rack on cool slightly. |
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| Nutrition per Serving: |
| Calories: |
249 |
Total Carbs: |
50.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
1.2 |
Protein: |
8.04 |
| Fiber: |
1.79 |
Sodium: |
592.45 |
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