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    You are in: Home / Recipes / Tuscan Rolls Recipe
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    Tuscan Rolls

    Tuscan Rolls. Photo by Sharlene~W

    1/2 Photos of Tuscan Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Sharlene~W's Note:

    These are lovely, chewy-soft rolls with a hint of whole wheat. I shaped them into rolls, but they would make great rolls for sandwiches if you rolled the dough out into a large rectangle and cut it into 4 x 3 rectangular pieces and transferred them to the pan with no further shaping. You might also like to try them with butter or olive oil/balsamic vinegar dipping sauce. From Firehouse Food, Karen Kerr. Recipe cut in half from original to accommodate my Kitchenaid mixer :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
    2. 2
      Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
    3. 3
      Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
    4. 4
      Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
    5. 5
      Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
    6. 6
      Adjust the oven rack to the center position and preheat the oven to 400°F.
    7. 7
      Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350°F and bake for 12 minutes longer.
    8. 8
      The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on June 15, 2007

      45

      Really liked the flavor of this bread. I did increase the whole wheat to 1 cup. I'm afraid I let the first rise go too long. After one hour the bread had gotten so large, I should have probably formed the rolls then. But I let it go the hour and a half, and the second rise was not very much at all. So the bread was quite dense, although a nice flavor and everyone liked it. I made 6 smallish sandwich rolls and a large french-bread type loaf. I'm looking forward to making this again and making the 12 rolls as described, and hopefully getting it to come out right, and a bit lighter and fluffier.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tuscan Rolls

    Serving Size: 1 (112 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 222.5
     
    Calories from Fat 5
    54%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 585.2 mg
    24%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.1 g
    12%
    Protein 6.2 g
    12%

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