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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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HERBED WILD RICE ROLLS
| INGREDIENTS: |
- 3-3/4 to 4-1/4
cups all-purpose flour
- 2 packages kosher dry
yeast
- 1 tablespoon snipped
fresh parsley or 1 teaspoon dried parsley, crushed
- 1 teaspoon snipped
fresh thyme or 1/4 teaspoon dried thyme, crushed
- 1 cup cooked wild rice
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- 1 cup water
- 1/4 cup dry white wine
or water
- 3 tbsp parve
margarine
- 3 tablespoons sugar
- 1 teaspoon kosher
instant chicken bouillon granules
- 1/4 teaspoon salt
- Margarine
(optional)
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| DIRECTIONS: |
| 1.
Stir together 1-1/2
cups of the flour, the yeast, parsley, thyme, and wild rice in
a large mixing bowl; set aside. |
| 2.
Stir together water, wine, margarine , sugar, kosher
bouillon, and salt in a medium saucepan. Heat and stir just
until warm (120 degree F to 130 degree F), margarine almost
melts, and bouillon dissolves. Add water mixture to flour
mixture. Beat with an electric mixer on low speed for 30
seconds, scraping sides of bowl. Beat on high speed for 3
minutes. Stir in as much of the remaining flour as you can
with a wooden spoon. |
| 3.
Turn the dough out onto a lightly floured surface. Knead
in enough of the remaining flour to make a moderately stiff
dough that is smooth and elastic (6 to 8 minutes total). Shape
dough into a ball. Place in a lightly greased bowl, turn once
to grease surface. Cover; let rise in a warm place until
doubled (45 minutes to 1 hour). |
| 4.
Punch dough down. Turn out onto a lightly floured surface.
Divide in half. Cover and let rest for 10 minutes. Lightly
grease a baking sheet; set aside. |
| 5.
To shape into rosettes roll each half of raised dough on a
lightly floured surface into a 12x10-inch rectangle. Cut each
rectangle crosswise into twelve 10x1-inch strips. Stretch each
strip to form a 12-inch-long rope and tie in a loose knot,
leaving two long ends. Tuck top end under roll. Bring bottom
end up and tuck into center of roll. |
| 6.
Place on prepared baking sheet. Bake in a 375 degree F
oven for 15 minutes. Remove from oven and brush tops with
additional margarine, if desired. Makes 24 rolls. |
| Make-ahead
tip: Store baked rolls, wrapped in clear plastic wrap or
foil, at room temperature up to 3 days, or freeze up to 2
months. |
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KOSHER DELIGHT MAGAZINE
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