Food recipes
Buttermilk Parsley Rolls
Buttermilk Parsley Rolls Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry parsley, fresh sugars, granulated salt, table leavening agents, baking soda milk, buttermi...
Buttermilk Parsley Rolls
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
parsley, fresh
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
butter, without salt
Directions:
In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
Whisk buttermilk mixture; stir into flour mixture.
Stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
Cover and let rest for 10 minutes.
Divide dough into 12 pieces; shape into balls, pinching at bottom to seal.
Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Bake in 375F (190C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom.
Remove from pan and let cool on rack.
(Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.)
Brush tops with melted butter (if using).
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
parsley, fresh
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
butter, without salt
Directions:
In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
Whisk buttermilk mixture; stir into flour mixture.
Stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
Cover and let rest for 10 minutes.
Divide dough into 12 pieces; shape into balls, pinching at bottom to seal.
Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Bake in 375F (190C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom.
Remove from pan and let cool on rack.
(Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.)
Brush tops with melted butter (if using).