Curry Rolls
Good with lentil soup.
Makes one dozen rolls
2 tablespoons or 2 packages active dry yeast
1/4 cup sugar
1/2 cup warm water
1/2 cup cooked, pureed carrots
1/4 cup oil, butter or olive oil
1 tablespoon curry powder (or to taste)
1 tablespoon salt
2 eggs
3 1/2 cups unbleached white flour
In a small bowl, dissolve yeast and sugar in warm water.
In a large bowl, combine carrots, oil, curry, salt and eggs. Add yeast mixture to the carrot mixture. Add flour to the yeast/carrot mixture. Mix well and knead until smooth. Place in a warm area free of drafts and let dough rise for 1 1/2 hours.
Preheat oven to 375 degrees.
Roll out the dough and cut into 12 same-sized pieces. Roll each piece into a ball and place on buttered cookie sheets far enough apart to allow rolls to double in size without touching. Let rolls rise for an hour or until doubled in bulk.
Bake rolls at 375 degrees for about 15 minutes.
Good with lentil soup.
Makes one dozen rolls
2 tablespoons or 2 packages active dry yeast
1/4 cup sugar
1/2 cup warm water
1/2 cup cooked, pureed carrots
1/4 cup oil, butter or olive oil
1 tablespoon curry powder (or to taste)
1 tablespoon salt
2 eggs
3 1/2 cups unbleached white flour
In a small bowl, dissolve yeast and sugar in warm water.
In a large bowl, combine carrots, oil, curry, salt and eggs. Add yeast mixture to the carrot mixture. Add flour to the yeast/carrot mixture. Mix well and knead until smooth. Place in a warm area free of drafts and let dough rise for 1 1/2 hours.
Preheat oven to 375 degrees.
Roll out the dough and cut into 12 same-sized pieces. Roll each piece into a ball and place on buttered cookie sheets far enough apart to allow rolls to double in size without touching. Let rolls rise for an hour or until doubled in bulk.
Bake rolls at 375 degrees for about 15 minutes.
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