Saturday, February 20, 2010

Elizabeth's Magical Pepita Seed Rolls

These rolls are famous in their own right.

Seasonality: all year
Beverage Pair: Brown Ale

2 packs of dry yeast
1/2 cup luke warm water
1/3 cup molasses
1 TBS salt
1 TBS caraway seeds
1/4 cup shortening, melted
1 3/4 cup luke warm water
1 1/2 cup rye flour
1 1/2 cup whole wheat flour
3-4 cups all purpose flour
1/3 cup pepita seeds

-Dissolve yeast into 1/2 cup water.
-Stir in molasses, salt, caraway seeds, melted shortening, 1 3/4 cup additional water, rye flour and whole wheat flour.
-Beat until smooth.
-Stir in enough all purpose flour to form a dough and then add pepita seeds.
-Rest the dough for 10 minutes.
-Knead for 10 minutes.
-Let the dough rise in a bowl coated in olive oil for 1 hour or until doubled.
-Shape the dough into rolls and let rise for 1 additional hour.
-Bake at 400 for 35-40 minutes.

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