|Lovely little girl checking out a basket of my Almond Flaxseed Rolls|
3 1/4 cups unbleached wheat flour
1 cup almond meal (can get at Trader Joe's or Bob's Red Mill brand)
1/2 cup ground flaxseed (Bob's Red Mill or Viva Labs brands are great)
2 tablespoons butter
1/4 cup raw sugar (or any sugar, really--raw just tastes great!)
1 1/3 cups water
2 tablespoons buttermilk powder
2 teaspoons salt
2 teaspoons yeast
|The dough balls on a pizza stone sprinkled with semolina|
- Warm up the water gently in a microwave--only until it is about body temperature. Add the yeast. Stir and set aside.
- Mix the dry ingredients together. Set aside.
- Melt the butter in a microwave and add it to the dry ingredients. Stir in the yeast-water and mix and knead the dough. Let rise an hour (the first rise).
- Knead the dough again. Let rise an hour (the second rise).
- Drizzle olive oil on the dough (to make it easy to handle) and divide the dough into 24 golf-ball sized rolls. Roll each dough bit until it is fairly uniform (don't obsess). If you have a pizza stone or baker's stone, sprinkle it with corn meal or semolina flour. Let rise one hour (the third and final rise).
- Bake at 375 for 18 to 20 minutes.
|The finished rolls|
- This is a great recipe to throw everything in a bread machine on the Dough cycle and push the Start button. The proportions are for a large-sized loaf or 24 rolls.
- If you prefer loaves to rolls, this recipe will make two smallish loaves.
- If you don't have a baker's stone or pizza stone, use a baking sheet—the crust won't be as chewy, but that's okay too.