You'd never know it from my activity here, but I've been cooking. Really, I have. Recently, I made a batch of sandwich rolls. They sold so well that I actually made another batch a few days later. Seeded or not, these are a terrific roll for a sandwich, as your starch for dinner, or just warmed with honey for breakfast!
SOFT SANDWICH ROLLS
1-1/4 cups warm water (or milk, and skip the milk powder)
2 tbsp yeast
2 tbsp gluten powder
4 cups flour
4 tbsp milk powder (see note above)
2 tbsp sugar
2 tsp salt
2 egg whites
2 tbsp vegetable oil
Sprinkle the yeast over the water, add the other ingredients, and mix in your bread machine or according to my directions to the right. After the first kneading, let rise for 10 minutes, punch the dough down, and form into 16 balls. Place them on baking sheets, flatten, brush the tops with warm milk, then sprinkle with sesame seeds or poppy seeds, if desired. Let the rolls rise until doubled in size, then bake at 375F for 17 to 20 minutes, depending upon how dark you want the rolls.
Given that I use nonfat milk powder, these are low cholesterol. You can also substitute up to 2 cups of white whole wheat flour for the same amount of white flour, and no one will be the wiser. Either way, these are soft and tasty. I plan to make these again this Friday, and serve with chicken legs and salad for an easy weekend dinner. That's right; I'm thinking about the weekend.
Happy Tuesday, everyone!