* Exported from MasterCook *
Rolls, Swedish Limpa
Recipe By :
Serving Size : 15 Preparation Time :0:45
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/4 cup warm water -- ((105 - 115F)
3/4 cup buttermilk
1/2 cup water
1/2 cup packed brown sugar
3 tablespoons molasses
2 teaspoons finely shredded orange peel
2 teaspoons anise seed -- crushed
2 teaspoons salt
1 egg
1 3/4 cups white whole wheat flour
1 cup rye flour
2 cups all-purpose flour -- to 2 1/2c
nonstick cooking spray
1 egg white -- optional
1 tablespoon water -- optional
anise seed -- optional
In a lg bowl combine yeast and the 1/4 c warm water, stirring until
yeast and the 1/4 c war, water, stirring until yeast dissolves. Let
stand until mixture is bubbly.
In a saucepan combine buttermilk, the 1/2 c water, the brown sugar,
molasses, orange peel, the 2 tsp anise seeds, and the salt. Heat
over low to med heat until sugar dissolves and mixture is just warm
(120 - 130F), stirring occasionally.
Using a wooden spoon, stir egg and white whole flour into yeast
mixture. Add half of the buttermilk mixture; stir until
combined. Stir in rye flour. Add remaining buttermilk mixture; stir
well. Stir in as much of the all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of
the remaining all-purpose flour to make a moderately stiff dough that
is smooth and elastic (6 - 8 min total). Shape into a ball. Place
in a greased bowl; turn once to grease surface. Cover; let rise in a
warm place until double in size (1 1/4 - 1 1/2 hr).
Preheat oven to 375F. Lightly coat a large baking sheet with cooking
spray; set aside. Punch dough down. Divide dough into 3
portions. Cover; let rest for 10 min. Divide each portion of dough
into 5 pieces. Shape each piece into a ball-sized by pulling dough
and pinching underneath (about 15 golf ball-size rolls). Place balls
2" apart on the prepared baking sheet.
Cover; let rise in a warm place until nearly double in size (30 - 45
min). If desired in a small bowl combine egg white and the 1 T
water. Brush egg white mixture over rolls. If desired sprinkle with
additional aniseseeds.
Bake in the preheated oven for 12 - 15 min or until golden. Cool on
wire racks.
Make 15 rolls
Source:
"Fall Baking, 2012"
Start to Finish Time:
"1:45"
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Per Serving (excluding unknown items): 184 Calories; 1g Fat (5.0%
calories from fat); 6g Protein; 39g Carbohydrate; 3g Dietary Fiber;
15mg Cholesterol; 312mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.