2011-11-22 / Family & Friends

Do-ahead dinner roll with a sweet touch of apple

BY ALISON LADMAN The Associated Press

Chunks of dried apple lend a tender, pleasantly chewy bite to these Italian-style dinner rolls. Resist the urge to use fresh apples, which will be too wet. Because of their concentrated sugars, dried apples also have a more assertive flavor.

These rolls also can be prepared ahead of time. Follow the recipe through the knotting step, then refrigerate them on the baking sheet, covered, overnight. When ready to cook, they can go directly from the refrigerator to the oven. Bake as directed.

Apple thyme dinner rolls
Start to finish: 3 hours (30 minutes active)
Makes 16 rolls
1 cup chopped dried apple
1 1/2 cups water
1/4 cup vegetable oil
2 cups bread flour
2 to 2 1/2 cups white wholewheat flour, divided
2 teaspoons salt
2 teaspoons dried thyme
2 teaspoons instant yeast

In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except 1/2 cup of the white whole- wheat flour. Mix on medium-low speed, letting the mixer knead the dough for 6 to 7 minutes, or until the dough is smooth and elastic. The dough should be somewhat stiff but not dry. If the dough is sticky, add the additional flour, 1/4 cup at a time.

Cover the bowl with plastic wrap and allow to rise in a warm place for 60 to 90 minutes, or until doubled in volume.

Lightly coat a baking sheet with cooking spray.

Divide the dough into 16 pieces. Roll each piece into a 6-inch-long snake, then tie it into a knot.

Arrange the knots on the prepared baking sheet, leaving 3 inches of space between each. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled and puffy, about 60 minutes.

Toward the end of the rising time, heat the oven to 400 F.

Bake for 20 to 25 minutes, or until golden and crusty. Cool slightly before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 35 calories from fat (22 percent of total calories); 4 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 3 g fiber; 250 mg sodium.

Apples can also be used to boost other dishes.

Apple Roasted Vegetables
Start to finish: 45 minutes
Servings: 12
2 heads cauliflower, cut into florets 2 large red onions, cut into
large chunks
Two 10-ounce packages cremini mushrooms, cut in half
4 cloves garlic, chopped
2 orange bell peppers, cored
and cut into large pieces

2 red bell peppers, cored and
cut into large pieces
4 stalks celery, cut into 1-inch
pieces
4 baking apples, peeled, cored
and cut into large pieces
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon ground black pepper 1/4 cup olive oil
2 tablespoons chopped fresh
thyme
2 tablespoons chopped fresh
parsley

Heat the oven to 400 F.

In a large bowl, toss together the cauliflower, red onions, mushrooms, garlic, both bell peppers, celery and apples. Sprinkle with the cider vinegar and toss to coat. Sprinkle with the salt and pepper, then the oil. Toss until everything is evenly coated. Spread the mixture over a large, rimmed baking sheet.

Bake for 30 minutes, stirring halfway through, or until browned and tender. Just before serving, mix in the thyme and parsley.

Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 45 calories from fat (33 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 20 g carbohydrate; 3 g protein; 5 g fiber; 360 mg sodium.

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