Barley Rolls Of Lesbos Recipes

BARLEY ROLLS OF LESBOS

Steps:

• Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
• Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
• Cover with plastic wrap and allow to rise for about an hour.
• Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
• Place the balls, just touching, in a well-greased 9-inch round baking pan.
• Pierce the top of each roll a few times with a sharp knife.
• Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
• Loosely cover with plastic wrap.
• ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
• Preheat the over to 350 F.
• Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
• Serve warm.

BEEF AND BARLEY CABBAGE ROLLS

Steps:

• In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
• In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
• Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

BEEF AND BARLEY CABBAGE ROLLS

Steps:

• In a medium stockpot, bring water and salt to a boil.
• Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
• Drain and set aside.
• In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
• Preheat oven to 350 degrees.
• In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
• Mix thoroughly and divide into 12 even portions.
• Place each portion on the stem end of cabbage leaf and roll up tightly.
• Fasten with a toothpick.
• Place rolls in greased baking dish (13x9x2).
• Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
• Turn once halfway through to cook evenly.
• Heat butter and lemon juice.
• Pour over rolls and sprinkle them with paprika.
• Serve.

BARLEY-MALT PULL-APART ROLLS

Steps:

• Sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5 minutes. Whisk in 2 teaspoons malt syrup until smooth. Stir in flour, coarse salt, buttermilk, and 3 tablespoons butter until combined. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
• Transfer dough to a large bowl brushed with butter, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees. Punch down dough. Transfer to an 8-inch square baking dish brushed with butter, pressing to flatten evenly in bottom. Lightly dust with flour. Using a sharp knife, score dough almost to bottom of pan from corner to corner diagonally in an X, then score strips of dough diagonally in one direction in 2-inch intervals. Score in other direction to create 2-inch diamonds. Cover and let rise again until doubled in bulk, about 45 minutes.
• Whisk together remaining 1 tablespoon each malt syrup and butter in a small bowl; brush over top of dough. Bake until puffed and golden brown, 15 to 18 minutes. (If tops are browning too quickly, tent with foil.) Sprinkle with flaky salt. Serve warm.