INGREDIENTS

INSTRUCTIONS

1    G
The Wooden Spoon Bread Book.  These rolls are delicately flavored with
garlic, both in the dough and in the filling. Mix all ricotta filling
ingredients together. To soften yeast, in a large mixing bowl combine first
3 ingredients.  Let stand 5 minutes. Stir next 4 ingredients into softened
yeast mixture. Beat well. To make a soft dough, gradually add 1 to 1 1/4
cups flour.  Turn out on  a floured surface and knead until smooth. Place
in a well-buttered bowl, turning dough once to butter the top. Cover and
let rise until doubled in bulk, 45 to 60 minutes. Meanwhile, mix together
butter and garlic.  Punch down dough. Toss on a lightly floured surface
until no longer sticky. Roll dough out to a 9 by 12 inch rectangle. With a
short side facing you, spread bottom 2/3 of rectangle with 1/2 of butter
mixture.  Fold top third of dough down over the center third. Fold bottom
third of dough up over this. Press edges to seal. Wrap dough in plastic and
refrigerate 15 minutes. Roll and fold again, using no butter. Wrap and
refrigerate 1 hour. Divide dough in half. Seal cut edges by pinching
together. Working with one-half of the dough at a time, roll into a 12-inch
circle. Using a sharp knife, cut circle into 12 equal wedge-shaped pieces.
Near the wide end of each piece place 1 tsp Ricotta filling. Starting with
the wide end, roll each wedge to the point. Place, point side down, on
lightly greased or nonstick baking sheets. Cover and let rise until
doubled, about 1 hour.  Before baking, brush tops of rolls wiht a mixture
of egg white and water. Bake in preheated 375 degree oven for 20 to 25
minutes, or until golden brown. Serve warm. Makes 24 rolls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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