Light Wheat Rolls Like Black Eyed Pea Food

LOW COUNTRY VEGGIE ROLLS

Steps:

• To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
• Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
• Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
• Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
• Serve warm with the Pepper Jelly Sauce.
• Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.

WHOLE WHEAT DINNER ROLLS RECIPE

Steps:

• In a small bowl combine the warm water and the yeast. Allow to proof for 5 minutes or until it becomes bubbly and the yeast is dissolved.
• Meanwhile, a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the honey and butter for 30 seconds on medium speed. Add the eggs, one at a time, beating after each addition. Gradually add the warm water/yeast mixture along with the buttermilk and orange juice.
• With mixing speed on low, add the salt, vital wheat gluten and the flour (one cup at a time), mix until a soft and sticky dough forms.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 3 minutes or until the dough becomes elastic (you may need to add a bit of additional flour (part or all of the 1/4 c.) or knead by hand on a lightly floured surface for 3-4 minutes. The dough should be tacky, if you pinch it between your fingers it should stick, but if you roll it in a ball in your hands it shouldn't. Just remember this is a soft dough and you don't want to add too much flour to it.
• Place the dough in a greased bowl, cover with plastic wrap and allow to rise until doubled in size (about 45 minutes).
• Once the dough has doubled, punch it down, turn it onto a clean surface (you may need just a bit of flour to prevent it from sticking) and knead it for 2 minutes. Then let it rest for 5 minutes (I cover mine up again. Cut it into 12 equal pieces. Roll into circles and place into a well-buttered 9x13 pan or ¼ baking sheet (or one lined with parchment paper/a baking mat). Generously butter the tops and sides of each roll. Cover and allow to double (until the rolls touch sides), about 1 hour 15 minutes.
• Place into an oven preheated to 350 degrees. Bake the rolls for 17-20 minutes or until tops are lightly golden brown in color. Just keep an eye on them, they may take a little less or a little more time. Remove from the oven and brush with the remaining butter. Serve immediately!

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

WHEAT YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.

LIGHT WHEAT ROLLS LIKE BLACK EYED PEA

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. kneed with mixer for 10 minutes. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 9 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes. Shape as you please Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.