Wild Rice Rolls

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Wild Rice Rolls

 

1-1/2 cups whole wheat pastry flour

2-1/2 to 3 cups unbleached white flour

2 pkgs. active dry yeast (4-1/2 tsp.)

1 Tbsp. snipped fresh parsley or 1 tsp. dried parsley, crushed

3/4 cup cooked wild rice

1-1/4 cups water

3 Tbsp. Earth Balance margarine

2 Tbsp. Milled cane sugar

1 tsp. Bill's Best Chik'nish seasoning

1-1/2 tsp. salt

3 Tbsp. soymilk (for brushing tops of rolls)

Stir together whole wheat pastry flour, the yeast, parsley and wild rice in

a large mixing bowl; set aside.

 

Stir together water, the 3 tablespoons margarine, milled cane sugar, Bill's

Best and salt in a medium saucepan. Heat and stir just until warm (115 - 120

degrees F). Add water mixture to flour mixture. Beat with an electric mixer

on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for

3 minutes. Stir in as much of the remaining flour as you can with a wooden

spoon.

 

Turn the dough out onto a lightly floured surface. Knead in enough of the

remaining flour to make a moderately stiff dough that is smooth and elastic

(6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased

bowl, turning once to grease surface. Cover; let rise in a warm place until

double (45 to 60 minutes).

 

Punch dough down. Turn out onto a lightly floured surface. Divide in half.

Cover and let rest for 10 minutes. To shape rosette dinner rolls, roll each

half of dough on a lightly floured surface into a 12 x 10-inch rectangle.

Cut each rectangle crosswise into twelve 10 x 1-inch strips. Stretch each

strip to form a 12-inch-long square rope and tie in a lose knot, leaving two

long ends. Tuck ends into roll. Place on lightly greased baking sheets.

 

Cover and let rise in a warm place until almost double (30 minutes). Brush

with soymilk. Bake at 325 degrees F for 15 minutes or until golden. Remove

from oven and brush tops with additional margarine. Makes 24 rolls.

 

Make-Ahead Tip: Store baked rolls, wrapped in foil, at room temperature up

to 3 days, or freeze up to 2 months. Thaw rolls before warming.

 

Note: To prepare 3/4 cup cooked wild rice, rinse 1/4 cup wild rice well.

Simmer, covered in 1 cup water about 40 minutes or until most of the water

is absorbed. Drain if necessary.

 

 

 

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