450 g bread flour
50 g sugar
2 eggs
1 tsp salt
2 tsp yeast
25 g cooking oil or melted butter
200 ml water
Place water, oil, sugar, salt, and 1 egg slightly beaten with 1additional egg yolk ( save egg white for egg wash just before baking) in bread machine. Add flour, then yeast. Use dough setting on bread machine. When bread machine is done, place dough on a floured counter and shape into a nice flattened circle. Watch video on YouTube to see how to finish the rolls. Divide dough evenly into 8 smaller balls. Elongate a ball of dough and roll out with a rolling pin until it is the length of a hotdog roll and the width of about 5 inches. Fold dough into thirds "hotdog" style, tuck under ends, and place of lightly greased baking sheet. Repeat with other balls of dough to create two rows of 4 rolls on the sheet. Cover with waxed paper and let rise about 1 hour until rolls touch. Beat eggs white with a small amount of water to create an egg wash. Brush egg wash on the tops of the hotdog buns. Bake at 375 for about 15 minutes or until golden brown.
Friday, September 15, 2017
Sunday, August 27, 2017
Shrimp Bowls with Scallion Vinaigrette from Woman's Day September 2017
1-1/2 cups rice
1 lb broccoli, cut into small florets (1/2 broccoli and 1/2 cauliflower works well)
2 Tbsp olive oil
Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 Tbsp rice vinegar
1 tsp ground ginger (1Tbsp fresh grated)
8 oz plum tomatoes, cut into small (1/4 inch) pieces
2 scallions, thinly sliced
1 avocado, peeled and cut into small pieces
Heat oven to 425 degrees F. Cook rice according to package directions.
On a rimmed baking sheet, toss broccoli (broccoli/cauliflower mixture) with 1 Tbsp oil and 1/4 tsp each salt and pepper. Spread over a foil-lined rimmed baking sheet. Roast 15 minutes. Season shrimp with a pinch of salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.
In a medium bowl, whisk together vinegar, ginger, and remaining oil. Toss in the tomatoes, scallions, and avocado.
Divide rice among large individual serving bowls (or plates), then top with broccoli/shrimp mixture. Add tomato vinaigrette over the top and serve.
Serves 4. prep time: 30 minutes
1 lb broccoli, cut into small florets (1/2 broccoli and 1/2 cauliflower works well)
2 Tbsp olive oil
Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 Tbsp rice vinegar
1 tsp ground ginger (1Tbsp fresh grated)
8 oz plum tomatoes, cut into small (1/4 inch) pieces
2 scallions, thinly sliced
1 avocado, peeled and cut into small pieces
Heat oven to 425 degrees F. Cook rice according to package directions.
On a rimmed baking sheet, toss broccoli (broccoli/cauliflower mixture) with 1 Tbsp oil and 1/4 tsp each salt and pepper. Spread over a foil-lined rimmed baking sheet. Roast 15 minutes. Season shrimp with a pinch of salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.
In a medium bowl, whisk together vinegar, ginger, and remaining oil. Toss in the tomatoes, scallions, and avocado.
Divide rice among large individual serving bowls (or plates), then top with broccoli/shrimp mixture. Add tomato vinaigrette over the top and serve.
Serves 4. prep time: 30 minutes
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