Barley Rolls Of Lesbos Recipes

Steps:

• Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
• Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
• Cover with plastic wrap and allow to rise for about an hour.
• Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
• Place the balls, just touching, in a well-greased 9-inch round baking pan.
• Pierce the top of each roll a few times with a sharp knife.
• Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
• Loosely cover with plastic wrap.
• ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
• Preheat the over to 350 F.
• Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
• Serve warm.

Steps:

• In a saucepan combine the barley, the water, and salt to taste, bring the water to a boil, and cook the barley, covered, over low heat for 40 minutes, or until the water is absorbed and barley is tender. In a skillet sauté the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 minutes, or until it is wilted. In a bowl toss together the barley, the cabbage mixture, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap. Spread about 1/2 cup of the filling horizontally across the center of the wrapper, leaving a 2-inch border at each end, and fold the corner closest to you tightly over the filling. Brush the edges with some of the paste, fold the left and right corners over the filling, and, rolling away from you, roll up the filling tightly in the wrapper. Make more spring rolls with the remaining wrappers, filling, and paste in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep skillet or deep fryer heat 1 inch of the oil to 375°F. on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with tongs to paper towels to drain. The spring rolls may be made 2 days in advance, cooled completely, wrapped in plastic wrap, and chilled. Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450°F. oven, turning them once, for 10 to 15 minutes, or until they are crisp. Cut each spring roll on the diagonal into 3 pieces.

Steps:

• Sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5 minutes. Whisk in 2 teaspoons malt syrup until smooth. Stir in flour, coarse salt, buttermilk, and 3 tablespoons butter until combined. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
• Transfer dough to a large bowl brushed with butter, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees. Punch down dough. Transfer to an 8-inch square baking dish brushed with butter, pressing to flatten evenly in bottom. Lightly dust with flour. Using a sharp knife, score dough almost to bottom of pan from corner to corner diagonally in an X, then score strips of dough diagonally in one direction in 2-inch intervals. Score in other direction to create 2-inch diamonds. Cover and let rise again until doubled in bulk, about 45 minutes.
• Whisk together remaining 1 tablespoon each malt syrup and butter in a small bowl; brush over top of dough. Bake until puffed and golden brown, 15 to 18 minutes. (If tops are browning too quickly, tent with foil.) Sprinkle with flaky salt. Serve warm.