SOUR CREAM-THYME ROLLS
Cake flour and gentlestirring give sour cream and thyme rolls their soft crumb. Using an icecream scoop tospoon the dough into amuffin tin isahandy way of making manyuniform dinner rolls quickly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Lightly butter a standard 12-cup muffin tin, and set aside. Stir together yeast, water, and sugar in a small bowl, and let stand until foamy, about 5 minutes. Stir until yeast dissolves.
- Whisk together flours and salt in a large bowl. Using a pastry blender, cut in butter pieces until mixture resembles coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
- Spoon a heaping 1/3 cup dough into each cup of muffin tin. Cover with buttered plastic wrap; let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven, and lightly brush with 2 tablespoons melted butter. Bake until golden brown, 16 to 18 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.
RUSSIAN CABBAGE ROLLS WITH GRAVY
Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version.
Provided by Olechka_Kavalenko
Categories World Cuisine Recipes European Eastern European Russian
Time 1h58m
Yield 8
Number Of Ingredients 12
Steps:
- Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
- Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
- Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
- Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
- Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
- Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 26.6 g, Cholesterol 63.9 mg, Fat 21.1 g, Fiber 4.5 g, Protein 20.5 g, SaturatedFat 7.1 g, Sodium 164 mg, Sugar 6.7 g
SOUR CREAM ROLLS
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
Provided by Bobtail
Categories Breads
Time 30m
Yield 12 rolls
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients well.
- Put into ungreased muffin pans.
- Bake for 20 minutes.
- Dough will also keep well in the refrigerator for about a week.
SOUR CREAM SANDWICH ROLLS
After years of testing, this has become the one tried-and-true bread recipe that I use. Makes soft and delicious sandwich rolls or a loaf.
Provided by Dhyana
Categories Roll and Bun Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Stir together all-purpose flour, wheat flour, buckwheat flour, sugar, yeast, and salt in a medium bowl.
- Add water, sour cream, egg, and oil to a bread machine; then top with dry ingredients. Set machine to Dough cycle and let run until finished.
- Preheat the oven to Warm setting (not above 200 degrees F, or 90 degrees C). Line a cookie sheet with parchment paper.
- When dough is ready, deflate and gently form into a tube about 12 to 14 inches long. Cut into 12 equal pieces. Roll in the palm of your hand and pinch together at bottom to form equal balls. Place evenly on the prepared cookie sheet.
- Let rise in the warmed oven until doubled in size, 20 to 30 minutes. Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool rolls completely on a rack. Cut in half and make yourself a nice sandwich.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 35.8 g, Cholesterol 18.3 mg, Fat 5.6 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4 g, Sodium 296 mg
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