Grain Mills by Wondermill, The World's Best Grain Mills

The Bread Machine Digest’s Pine Nut Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Dough
2/3           cup  milk
1         tablespoon  honey
1              whole  egg
3        tablespoons  butter
3               cups  bread flour
3/4      teaspoon  salt
2          teaspoons  instant yeast
Filling
2/3           cup  pine nuts -- or
2/3           cup  almonds -- or
2/3           cup  walnuts
1/2           cup  grated parmesan cheese
1/3           cup  parsley -- chopped
3        tablespoons  butter -- melted
Wash
1                     egg white
1         tablespoon  water

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
basic or white cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle.

Manwhile, for filling, in a small mixing bowl stir together the pine nuts
or almonds, parmesan cheese, and parsley. Set aside. Grease baking sheets.


After the machine has beeped to indicate the dough is done, divide the
dough in half. On a lightly floured surface, roll half of the dough into a
12-1/3 x 12-inch rectangle. Brush with half of the melted butter; sprinkle
with half of the filling. Starting from a long side, roll up jelly-roll
style; seal edge. Cut into nine 1-1/2-inch thick slices. Place them on the
baking sheet seam side down. Let rest 5 minutes. Using a wooden spoon
handle, press center of each slice lengthwise to make a deep crease.
Repeat with remaining dough, butter and filling.

In a small mixing bowl combine egg white and water. Brush mixture on to
the tops of the rolls. Let rolls rise in a warm place for 30 minutes or
until almost doubled. Bake in a 375 degree oven for about 15 minutes or
until golden brown.

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Per Serving (excluding unknown items): 344 Calories; 20g Fat (51.1%
calories from fat); 12g Protein; 31g Carbohydrate; 2g Dietary Fiber; 36mg
Cholesterol; 273mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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