Specialty Rolls Recipes

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

SPECIALTY ROLLS

Steps:

• For the citrus ponzu: Mix the soy sauce, vinegar, lemon juice and orange juice in a small bowl until combined. Add the kombu. Set aside. (The kombu can be removed once it is soft or can be left in depending on the desired level of flavor; I typically leave mine in.)
• For the rolls: Seed the cucumber and slice into thin strips about 1/8 inch wide and 7 1/2 inches long. Cut the kaiware from the sponge base and rinse the sprouts under cold water.
• Squeeze excess water from the crab and divide into 4 equal portions.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips into ice water to just moisten them. Gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Flip over the nori so it is rice-side down, keeping the long side of the sheet closest to you. Lay 1 1/2 ounces of the Dungeness crab lengthwise in the center of the nori sheet. Place 2 to 3 small (5-sprout) bunches of kaiware along the crab. Lay 3 to 4 pieces of cucumber against the kaiware.
• Wet your fingers again and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the filling ingredients. Tuck the edge of the nori around the filling and continue rolling the sushi until the seam is on the bottom of the roll. Use a makisu covered in plastic wrap to lightly press and shape the roll.
• Lay 3 pieces of the albacore slices end to end lengthwise down the top of the sushi roll making sure to cover the entire top of the roll. Lay a piece of plastic wrap over the roll. Take the plastic wrap off the makisu and use it to gently shape the roll. Carefully remove the makisu, leaving the plastic wrap formed on top of the roll. Cut the roll (through the plastic wrap) into 8 even pieces. Remove the plastic wrap and arrange the sushi pieces on a plate. Repeat with the remaining ingredients, making a total of 4 rolls.
• Place a very small amount of the grated garlic on top of each piece of sushi and drizzle the rolls with the citrus ponzu. Garnish with the scallions and toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi if desired.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.