Recipes for Cook

Showing posts with label rolls. Show all posts

Sunday, April 27, 2014

Soft Dinner Rolls

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Soft Dinner Rolls

Ingredients

2 1/2 tsp dry yeast

1 cup( 250 ml) milk

4 tbsp unsalted butter, melted

2 tbsp sugar

2 eggs, beaten

4 cups ( 560gms) unbleached flour

2tsp salt

For egg wash

1 egg yolk beaten with 1 tbsp milk

Method

Heat milk till lukewarm. Dissolve the yeast and sugar in half cup of milk( 125ml) and rest aside for 15 mins until yeast reacts and rise.

To the other half cup of milk, add melted butter and beaten eggs, mix well until everything is well combined.

Sieve flour with salt, make well in the center pour both the dissolved yeast and butter mixed with milk mixture. Knead the flour until smooth and elastic.

( If the dough is too sticky, add 1tbsp of flour at a time and knead. Do not add too much of flour, as the dough should be soft, not dry and hard).

Place the dough in a greased bowl and cover with wet towel, rest aside for 1 1/2 hour until the dough doubles in size.

After 1 1/2 hour punch down the dough and transfer to working surface( cleaned kitchen table), and knead again for 10 mins.

Shape the dough into bow-knot rolls or snail rolls or the shape you desire.

Place the shaped dough on buttered baking tray or buttered baking sheets and cover with wet towel. Set aside for 30 mins, proof until doubled in size.

Preheat oven to 425°F/220°C, brush each roll with egg wash and bake for 15 to 20 mins until golden.

Cool the dinner rolls on wire rack and wrap them in napkins to keep them warm.

Recipe Courtesy

Ultimate Bread Book

Eric Treuille and Ursula Ferrigno

Tuesday, February 11, 2014

SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

This recipe is also wonderful substituting venison
with LEAN moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

~~~~~~~~~~~~~~~

Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

Tuesday, January 28, 2014

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mums and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing

Beans 100grms

Carrots 100grms

Cabbage 100grms

Capsicum 100grms

Chicken 100grms(boiled and shredded)

Spring Onions 50grms

Potatoes 150grms(optional)

Green chilles 10

Coriander leaves 1 bunch

Ajinomoto 1/2Tspn

Green chilli sauce 1Tspn

Finely chopped Ginger 1Tspn

Finely chopped Garlic 1Tspn

Black Pepper powder 1-2Tspn(if u want it to be spicy)

Soya sauce 2drops

Fresh Lemon juice or Vinegar 1Tbspn

Salt to taste

Spring roll Flabs or Samosa flabs will also do

Method

Chop beans,capsicum,green chillies and spring onions finely.

Grate carrots,potatoes and cabbage.

Boil the chicken and shred it.

Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.

Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .

Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.

Fry for 5-7 minutes and add some salt.

Keep frying and add lemon juice or vinegar .

Garnish with coriander leaves and cool it.

Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water

Deep fry to golden Brown in colour.