Tonight I made the kids’ favorite: tofu-rolls. I’m very big on one-dish type meals where you get your protein, carbs and veggies all at once, so this is one of my favorites. It also reminds me of the Pepperoni rolls of my youth (It’s a West Virginia thing, you wouldn’t understand). Since the hubster is a vegetarian, and I don’t like to cook 2 separate meals, meals like this work for me.
A word of caution, this is not ‘rolls a-la-semi-home-made’, so unless you’re deeply into homemaking or a rabid-foodie-cum control freak, this recipe is not for you.
I’ve cobbled together a recipe, but you really can use whatever combination of fillings you want in this. Here goes:
The crust: I used a recipe I once saw on Martha Stewart use on Martha Stewart living a few years ago (pre-insidertrading-gate) I found it on her site.
Makes about 2 dozen 2 1/2-inch rolls
- 1/2 cup warm water (105 degrees to 115 degrees)
- 1 quarter-ounce package dry yeast
- 3 Tbsp tablespoon sugar
- 2 cups milk
- 1 stick butter, plus more for baking sheet ( I use salted, your mileage may vary)
- 1 teaspoon salt
- 3 to 5 cups all-purpose flour, plus more for kneading
- 2 1/2 C oat flour (I just blend rolled oats in a blender until it’s the consistency of flour)
- Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
- Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
- Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
- Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
- Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
- Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
- Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Fill with approximately 1/4 C tofu mixture and roll up. Lay on baking tray.