| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Veglife1 |
16 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Warm water |
| 3 |
tb |
Maple syrup |
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Canola oil |
| 1 1/2 |
c |
Whole-wheat flour |
| 2 1/2 |
c |
Unbleached white flour |
| 1 |
ts |
Salt |
|
|
Oil for brushing |
INSTRUCTIONS
Makes 16 rolls
Richard Kirtley believes that nothing can compare with warm rolls to
complement a holiday meal: "With a little effort, this home-baked
contribution can be as memorable and sustaining as any entree."
1. In a large bowl, combine water and maple syrup. Add yeast and stir to
dissolve. Cover and let sir until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, wholewheat flour, 1-1/2 cups
unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work surface with some of the remaining flour and
place dough on it. Knead dough, gradually incorporating remaining flour.
The kneading will take 10 to 12 minutes. By the end of this time the dough
should have a slight "stick to it" but nor stick to your hands. Cover dough
with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal
pieces, shape into round balls, brush lightly with oil, and place in
prepared pan. Cover and let rise until doubled, 30 to 60 minutes.
5. Preheat oven to 400 F. Bake rolls until golden brown, 20 to 25 minutes.
VEGAN
PER ROLL: 141 CAL (23% from fat), 3.5g PROT, 3.5g FAT. 23g CARB. 135mg SOD.
0mg CHOL, 2g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 44
Converted by MM_Buster v2.0l.
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