No-Knead Flax Rolls

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No-Knead Flax Rolls

Ingredients

  • Start to finish: 2 1/2 hours (30 minutes active); Servings: 12.
  • 2/3 cup warm water
  • 2 tablespoons molasses
  • 1/2 cup ground flax seeds, plus extra for sprinkling
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons instant yeast

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Mix on low until combined, then increase speed to high and mix for another 2 minutes.
  2. Remove the paddle, then cover the bowl with plastic wrap. Allow to rest for 1 hour, or until the dough is puffy. Meanwhile, coat a baking sheet with cooking spray.
  3. Scrape the dough out onto a lightly floured surface. Divide the dough into 12 pieces, rolling each into a ball. Arrange on the prepared baking sheet. Cover and allow to rise in a warm place until puffy, about 1 hour.
  4. Toward the end of rising, heat the oven to 350 F.
  5. Moisten the tops of the rolls lightly with water, then sprinkle with ground flax seeds. Bake for 15 to 20 minutes, or until golden and cooked through.
http://food.lohudblogs.com/2012/10/30/no-knead-flax-rolls/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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