From the kitchen of One Perfect Bite...Weather kept me inside today, so dinner had to be made with pantry and refrigerator items. I decided to make a huge batch of pulled pork and it was not until the pork was simmering away, that I realized I no rolls in the freezer. Yeast and flour are never in short supply here, so I decided to make the savory sandwich buns that I'm featuring here tonight. As it happens, the rolls are very inexpensive to make and it dawned on me that they would be perfect to share with you as part of my Frugal Friday series. If you have a stand mixer, you can have these rolls on the table in about 2 hours. The dough is easy to work with and it can be shaped into any form you choose. The addition of garlic salt and minced onions set them apart from most sandwich rolls and I think you'll enjoy their savory difference. Here is how they are made.
Savory Sandwich Buns ...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
1/2 cup warm water
1/2 cup warm milk
3 teaspoons active dry yeast
2 tablespoons sugar
1 egg, lightly beaten
1 tablespoon butter, melted
1 tablespoon minced green onion tops or chives
1/2 teaspoon salt
1/2 teaspoon garlic salt
3-1/4 cups bread flour
1) Place warm water and milk in large bowl of an electric stand mixer. Stir in yeast and sugar. Let sit for 5 minutes or until foamy. Add egg, butter, minced onions and both salts, mixing with dough hook until well combined. Add flour a cup at a time. Mix on medium-low speed until dough climbs the dough hook. Turn onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Transfer to a lightly oiled bowl and let rise until doubled in volume, about 1 hour.
2) Preheat oven to 375 degrees F. Punch dough down and turn onto a lightly floured board. Divide into 9 pieces (about 3-oz. each) and form into rolls. Place 4 inches apart on greased baking pans and let rise for 30 minutes . Bake for 12 to 15 minutes or until golden brown. Brush lightly with olive oil. Cool on wire racks. Yield: 9 rolls.
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