| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads, Hand made, Low fat, Rolls |
18 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cranberry juice |
| 1/2 |
c |
Yellow cornmeal |
| 4 |
tb |
Unsalted butter; at room temp |
| 1/3 |
c |
Dark molasses |
| 2 |
tb |
Dark molasses |
| 1 |
tb |
Salt |
| 1 |
pk |
Dry yeast |
| 1/2 |
c |
Warm water |
| 1 |
c |
Whole-wheat flour |
| 2 1/2 |
c |
Cranberries; fresh, whole |
|
|
Zest of 1 orange; grated |
| 4 |
c |
All-purpose flour; up to 5 cups |
| 1 |
|
Egg; lightly beat w/ 1 T |
|
|
Additional cornmeal for tops of rolls |
INSTRUCTIONS
In a small saucepan, heat cranberry juice to a simmer and gradually stir in
the cornmeal [whisk constantly to avoid lumps]. Reduce heat to low and stir
the mixture continuously with a wooden spoon [whisk] until the mixture is
thick and smooth like porridge, 5 to 7 minutes [this took more like 10
minutes, and there were still lumps, but they were incorporated when the
dough was mixed together later]. Add 1/3 c of molasses [I used 1/4c] and
the salt and set aside to cool to lukewarm.
Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10
minutes. Stir in the whole wheat flour and the cooled cornmeal mixture.
Place cranberries, orange zest and remaining molasses [I left out this
molasses] in a food processor and pulse several times until berries are
coarsely chopped (or chop by hand). Add to dough mixture and stir
thoroughly. Add the all-purpose flour to make a soft dough. [I added more
than 5 cups and it was still sticky--keep in mind it will stay sticky, and
just add enought to make it manageable.] Knead for 10 minutes until smoothe
and elastic. Place in a greased bowl, turn to grease the top, and cover.
Let rise in a warm place until doubled in bulk, about 1 1/2 hours [I put it
in the refrigerator at this point and finished them the next morning].
Punch down and turn out onto a lightly floured surface. Tear off pieces of
the dough and shape into smooth balls, about 2" in diam. Place 2" apart on
lightly greased cookie sheets. Let rise in a warm spot until doubled in
bulk, 30-45 minutes.
Preheat oven to 375F. Brush all over with the egg wash and sprinkle tops
lightly with cornmeal. Bake 20 minutes or until golden brown.
Note: The book says this yields 18 rolls. I made dough balls the size of
golf balls and ended up with about 30 rolls the size of small dinner rolls.
NOTES : Cal 207.3 Total Fat 3.5g Sat Fat 1.8g Carb 39.6g Fib 1.8g Pro 4.7g
Sod 124mg CFF 15%
Recipe by: The New Carry-Out Cuisine by Phyllis Meras
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 06,
1998, converted by MM_Buster v2.0l.
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