Tuesday, July 19, 2016

Stuffed Rolls of Delight

Little bundles of bread, hiding...well, anything. Perfect little snapshot of lunch in a roll. Cheese and ham, pulled pork and veggies, caramelized onions with mushrooms and blue cheese. Anything you can think of to stuff these little bread rolls with will turn out wonderful.

These are perfect for my family. Throw them in a backpack to eat on a bicycle ride, or at an art fair. The kids love them at lunch. And, of course...they are perfect for playing tricks on the kids for lunch. Okay kids, which one did you get today? The stuffed corn and pork one? Or the dreaded blue cheese and mushroom...hm.

So, for this little challenge I thought they would be perfect. They are a fun little package that is so adaptable, its just...well, they are just perfect.

Stuffed Rolls of Delight
by T.S. Lamb
Adapted from King Arthur Flour's Hamburger Potato Buns

1 cup lukewarm water
2 teaspoons instant yeast
3 cups all-purpose flour
1/4 cup potato flour
1/4 cup nonfat dry milk
2 Tablespoons sugar
2 teaspoons Low Sodium Chicken Salt
4 Tablespoons unsalted butter, softened
1 cup diced Swiss cheese
10 mushrooms, diced
1 teaspoon unsalted butter, melted to brush on top
Low Sodium Chicken Salt to sprinkle on top of butter

In a measuring cup with the lukewarm water, sprinkle the yeast on top and set aside for 5 minutes or until it starts to foam.

Mix all other ingredients in large bowl, except the mushrooms and Swiss cheese. Add water and yeast to the mixture. Mix until combined and have made a firm dough.

Place dough in a greased bowl in a warm area. Cover with a tea towel and let rise 1 hour or until doubled.

On a lightly floured surface, turn out the dough, divide into 6 medium balls (or if wanting smaller, more bite-sized buns, 10 balls). Flatten each ball into a circle. Place a teaspoon-sized ball of desired filling in the center (in this case, some Swiss cheese and mushrooms). Wet the edge of the dough and fold the dough over the filling and press together with the other side to lock in the filling. Pinch the edges to seal and place seam side down on a greased baking sheet to rise. Cover and let rise 60 minutes.

Heat oven to 350°F. Brush rolls with butter and sprinkle Low Sodium Chicken Salt on top. Bake for 15 to 20 minutes.

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