Wednesday, May 25, 2011

Basil Rolls

This is simply a lovely roll recipe that you can use for hoagies for Philly Cheese Melts...or as rolls for any meal. They also make great sandwich rolls.

Basil Rolls
Adapted from Finding Joy in My Kitchen
Makes 6 large rolls, or 12 small rolls

1 1/4 cup of warm water
3 TBS. yeast
1/4 sugar
1/4 cup vital wheat gluten {optional, but makes it so moist}
1 egg
3 1/2 cups flour
2 TBS butter
1 tsp. salt 
2 TBS dried basil or 1 TBS fresh, chopped

Let yeast proof in bowl with water. Add rest of ingredients and mix well. Cover and let rise until doubled.
Punch down and knead for 5-10 minutes. 

Shape into about 6 long, oval shaped rolls, or just make 6-12 smaller ball shaped rolls. 
For hoagies, place on a greased cookie sheet about 2 inches apart.
For rolls, place in a greased 13x9 inch pan. It is OK if they touch:).
Put in a 170 degree oven and let rise....about 30-40 minutes.
Bake at 350 degrees for 10-13 minutes.

You can also use your bread machine...just place all ingredients in pan and run on dough cycle.
Follow direction for shaping and bake!


I am sharing HERE.


Sharon said...

Julia, I appreciate your recipes. I am on the THM plan and wondered if I could use the coconut flour or peanut flour for this "Basil Roll" recipe. And would it alter the consistency and texture any? Thanks!

Julia said...

HI Sharon! I am still playing around with different flours, and I don't think that coconut or peanut flour would work. I wrote this post prior to I am just starting to include more "THM friendly" recipes :). Thanks for writing!


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