Salsa Bread Rolls
A smaller batch of crispy rolls, perfect to enjoy after being given at least half an hour to cool down a bit, lest palates get burned. Their spiciness will depend upon the salsa in use. Add a few dashes of hot sauce, if you’re daring!
1/2 cup (120 g) homemade or store-bought salsa
1/4 cup (60 ml) water, heated to 100°F (38°C)
1 tablespoon (15 ml) canola oil
1 tablespoon (15 ml) agave nectar
1 cup (120 g) whole-wheat flour
2/3 cup (40 g) bread flour
1/3 cup (46 g) cornmeal
2 tablespoons (18 g) vital wheat gluten
1 scant teaspoon fine sea salt
1 1/4 teaspoons bread machine yeast
1/2 teaspoon canola oil, to coat bowl
Almond or other nondairy milk, to brush on tops
In a medium bowl, combine salsa, water, oil, and agave.
In a large bowl, combine flours, cornmeal, gluten, salt, and yeast.
Stir in wet ingredients into dry with a wooden spoon.
Transfer to a lightly floured surface and start kneading for about 8 to 10 minutes, until the dough is smooth and pliable, adding the extra flour if the dough is too wet. Shape into a ball.
Lightly coat a large bowl with oil. Turn dough around to coat, cover, and let rise for 90 minutes, until doubled in size
Punch down dough, divide into four equal portions. Shape into rolls, or mini baguettes. Place on a piece of parchment paper or a silicone baking mat, such as Silpat.
Loosely cover with plastic wrap, and let rise for another 30 minutes.
Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5). Have a baking sheet handy.
Remove plastic wrap from rolls, brush with a little milk, place the piece of parchment or Silpat on the baking sheet. Bake for 22 to 24 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
Yield: 4 rolls or individual baguettes:
Recipe Index « have cake, will travel! said,
March 7, 2008 at 3:26 pm
[...] Salsa Bread Rolls Maple-Oatmeal Sandwich Bread Tahini Bread No Marg, No Sugar Whole Wheat Bread Whole Wheat Bread Sauerkraut Rye Bread Baguette Oatmeal Bundle O’Carbs Dark Rye Whole Wheat Bread Kamut Bread Peanut Butter Bagels Pumpkin Bagels Pesto Bread and Spelt Pesto Bread Agave Bran Bread Oatmeal Beer Bread Beer Ballons Shake Your Bun-Bun Whole Wheat Oatmeal Bread Italian Herbs Bread Whole Wheat Rye Bread Currant Oatmeal Bread Peanut Butter Bread Granola Bread Potato Walnut Bread Half and Half Germy Bread Pumpkin Whole Wheat Bread Quick Rise Potato Bread Beer Bread (no yeast) [...]
Mihl said,
March 7, 2008 at 4:05 pm
Yay! I desperately needed some bread baking inspiration and here it is! I seriously want to bite into that picture.
Reply
Lori- pleasantly plump vegan said,
March 7, 2008 at 4:47 pm
great looking crumb
Reply
Rachael said,
March 7, 2008 at 5:16 pm
oh, yum. Maybe I shall make these….I feel the need to bake today…well, perhaps it is the need to eat baked goods, but aren’t those often the same thing?
Reply
meghan said,
March 7, 2008 at 5:33 pm
oooh, i want this as toast for breakfast.
sounds great!
Reply
Bonnie said,
March 7, 2008 at 6:14 pm
ooh yummers. I haven’t made any rolls in a while…
Reply
Melisser said,
March 7, 2008 at 8:28 pm
I might have to make these before I leave town! yum yum.
Reply
Katie said,
March 7, 2008 at 8:46 pm
Neat! What’s the taste like, are they hot or is the salsa flavor subtle? I have a jar of salsa that could probably stand to be used.
Reply
Celine said,
March 7, 2008 at 8:51 pm
the flavor’s rather subtle, Katie, but I guess it could depend on which salsa’s used too. mine was rather mild anyway.
Reply
Cakespy said,
March 8, 2008 at 10:33 pm
How delicious! I think rolls sound just about right today, it is starting to be cold again in Seattle!
Reply
Kat said,
January 3, 2009 at 4:12 pm
Tried these rolls tonight–and they were very good. The flavor is indeed understated (I made it with mild salsa), and I wonder what it would be like with something spicier. They came out rather dense, but nice and crispy on the outside and chewy! Good recipe.
Reply