Fig-Anise Rolls - 36g Carbs, 4g Fiber
From: Eating Well - November/December 2009
The early American yeast bread, anadama bread, made with molasses and
cornmeal, inspired these delicious dinner rolls. We think the sweet
figs and floral aniseeds enhance the rich molasses flavor and make
the rolls extra festive. Any type of cornmeal works in this recipe,
but we especially like how stone-ground cornmeal looks on top of the
rolls.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat
| Low sodium | Healthy weight | Heart healthy
Makes: 1 1/2 dozen rolls
Active Time: 1 hour
Total Time: 5 hours
1 1/4 cups low-fat milk
1/3 cup molasses
3 Tbsp PLUS 1 tsp canola oil, divided
3/4 cup yellow cornmeal, plus more for sprinkling
1/2 cup warm water (110-115 degrees F)
1 pkg active dry yeast (about 2 1/4 tsp)
2 1/4 cups all-purpose flour, plus more if needed
2 cups whole-wheat flour
1 cup chopped dried figs
1 1/2 tsp aniseeds, plus more for sprinkling
1 1/4 tsp salt
1 large egg white, beaten, for brushing
1. Combine milk, molasses and 3 tablespoons oil in a medium saucepan.
Bring to a boil and transfer to a large bowl; stir in 3/4 cup cornmeal.
Let stand until an instant-read thermometer registers between
115 degrees F and 120 degrees F, 15 to 20 minutes.
2. Place water in a small bowl and sprinkle yeast on top. Let stand
until the yeast dissolves and looks foamy, about 5 minutes. Stir the
yeast into the cornmeal mixture.
3. Using a wooden spoon, gradually stir all-purpose flour, whole-wheat
flour, figs, 1 1/2 teaspoons aniseed and salt into the cornmeal mixture
until the dough begins to come together but still looks dry. Turn the
dough out onto a lightly floured surface and knead until smooth, adding
more all-purpose flour by the tablespoonful if needed to prevent
sticking, about 10 minutes.
4. Form the dough into a ball. Coat another large bowl with the remaining
1 teaspoon oil. Add the dough and turn to coat. Cover the bowl with
plastic wrap. Let the dough rise in a warm, draft-free place until
almost doubled, about 1 1/2 hours. Gently punch the dough down.
5. Coat two 9-inch round cake pans or a 9-by-13-inch baking pan with
cooking spray. Shape the dough into an 18-inch-long log and cut into
18 equal pieces. Working with one piece at a time, gather and pinch
the edges together, shaping it into a rough ball. Place each ball,
pinched-side down, on a clean work surface. To shape the dough into
a tighter ball, slightly cup your hand over it and move the ball
around with a circular motion, keeping the bottom in place while
tucking the loose edges into it and stretching the surface of the
dough tight. (If the outer skin breaks, set the roll aside and let
it rest while rounding the remaining rolls. Reroll once the dough
relaxes.) Place the rolls in the prepared pans (or pan). Cover
with plastic wrap. Let rise until almost doubled, 1 1/4 to 1 1/2 hours.
6. Preheat oven to 400 degrees F.
7. Brush the tops of the rolls with egg white (you'll have some left
over). Sprinkle with cornmeal and anise seeds, if desired. Place the
rolls in the oven and immediately reduce heat to 350 degrees F. Bake
until golden brown, 25 to 30 minutes. Let cool in the pan for
10 minutes. Turn out onto a wire rack and let cool. Serve warm or
at room temperature.
* Make Ahead Tip:
Store cooled rolls in an airtight container for up to 1 day. Or
individually wrap and freeze in an airtight container for up to
3 months. Reheat stored rolls at 350
Makes: 1 1/2 dozen rolls
Serving Size: 1 roll
Nutrition per Serving:
191 Calories, 3g Fat, 0g Sat, 2g Mono, 1mg Cholesterol, 5g Protein,
36g Carbs, 4g Fiber, 178mg Sodium, 231mg Potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 fat
Nutrition Note: Folate (16% daily value).
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