Salt And Pepper Rolls Food
SALT AND PEPPER ROLLS
The ultimate dinner roll is within your grasp. We flavored these rolls with coarse salt and freshly ground black pepper, but feel free to experiment with sprinklings of crushed fennel seeds or red pepper flakes.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Place 2 tablespoons olive oil in an 8-inch square baking dish. Divide pizza dough into 16 pieces. Form each piece into a tight ball and place in dish, turning to coat with oil. Cover dish with plastic wrap; set aside in a warm, draft-free place until balls double in size, 40 to 45 minutes (or refrigerate overnight; bring to room temperature and let rise before baking). Season each roll with salt and pepper and bake until golden brown, 35 minutes. Brush rolls with 1 tablespoon oil and let cool slightly. Serve warm.
Nutrition Facts : Calories 168 g, Fat 8 g, Fiber 1 g, Protein 4 g
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
SALT AND PEPPER SHRIMP ROLLS
Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they're tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.
Provided by Kay Chun
Categories dinner, lunch, sandwiches, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
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SALT & PEPPER DINNER ROLLS RECIPE - BETTYCROCKER.COM
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Servings 12Total Time 2 hrsCategory Entree
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and yeast, whisking to combine.
- In a small saucepan, combine the 1 cup milk, butter, sugar, and salt. On low heat, bring to a temperature of 120-130°F. Stir occasionally, to dissolve the sugar. Add to the flour-yeast mixture with the eggs.
- Starting with low speed, beat the mixture to combine. Gradually increase the speed to high, and beat for 1 minute. Switch to the dough hook, and knead on low speed for 7 minutes, or until the dough is smooth and elastic. Place the dough in an buttered bowl, turning once to coat. Cover and allow to rise in a warm area for 1 hour.
- Punch down the dough and turn out onto a lightly floured surface. Divide in half, cover, and allow to rest for 10 minutes. While the dough is resting, lightly butter two baking pans.
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