Wasabi Dinner Rolls: No Waiting

>> Friday, October 1, 2010

If there's one thing I hate about baking bread or rolls, etc. -- it's waiting for the darn stuff to rise. No-knead breads are the worst. Sigh, but they're also the best. But, 18 to 24 hours is just too much for this impatient girl to wait (and plan ahead during the work week).

So, there are nights when we're bread-less and I feel rather hopeless and hungry.

See, we don't love store-bought bread unless it's from the bakery section. And if we buy from the bakery every time, it's not only expensive, but the loaves stay good for only a short period of time. Usually, this means I eat half a gigantic loaf of bread in a day. There. I said it.

I know. Freeze it and get over it. But I'd rather make fresh when possible. So, last night when I wanted to add a side of bread to my dinner, I whipped up these easy wasabi dinner rolls. And I didn't wait for them to rise very long, just to see what might happen.

Without all the waiting . . . OK. With only minimal waiting to the tune of 20 minutes. (In other words: An episode of The Office.) The rolls still turned out beautifully. They blew my mind, really. Perhaps the texture may have been slightly fluffier had I waited another hour (so, if you have the time -- by all means, wait it you want to). For a quick fix? They were beyond my expectations.


What you'll need . . .
  • 1 cup white bread flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon wasabi powder
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (wrist-temperature)
  • 1 tablespoon maple syrup
  • 1 cup almond milk
  • Sesame seeds

Method . . .
  1. In a medium bowl, whisk together the yeast and 1/4 cup of warm water. Let sit for 5 minutes (until frothy).
  2. In the bowl of an electric mixer, whisk together the white bread flour and 1-1/4 cups of the whole wheat, the salt, and wasabi powder. You'll want to hold on to that half 1/4 cup and only use as-needed once the wet ingredients are mixed in.
  3. In your yeast mixture, mix in the maple syrup and almond milk. Then pour the wet ingredients into the dry and mix using the paddle attachment. The dough will likely be sticky, so add in the whole wheat flour as necessary (tablespoon at a time) until you get a nice, elastic round.
  4. Then, drip a bit of olive oil into the bowl (hardly any -- just enough for a light, light coat, use a spray oil if you have one) and cover with some plastic wrap and let puff in a warm place for 20 minutes.
  5. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  6. When the dough is puffed, transfer from the bowl onto a lightly floured work surface. Toll into a 2 ft-ish long log. Flatten slightly with your palms, then cut with a knife in a zig-zag pattern to create 8 to 10 triangles.
  7. Place the triangles onto the baking sheet, moisten with a bit of water (just a pinch) and then sprinkle on some sesame seeds. This part is optional.
  8. Bake for 15 to 20 minutes. Until the rolls are golden brown. Marvel at your creation.

What's up with using wasabi powder in bread? Well, it isn't a critical ingredient. So, if it freaks you out, leave it out. I thought it would be interesting to taste how the flavor would work in bread. With my soup (we'll share the recipe on Monday) -- which, by the way, is a sort of East-meets-West corn chowder -- I didn't notice the flavor incredibly much. Just a slight note of it.

But when I toasted a roll for breakfast this morning and topped with some homemade chocolate-coconut peanut butter and jam, they flavor was much more pronounced. Either it takes time for the wasabi to bloom . . . or mixing it with peanut butter is just strange.

Whatever. It was still a great breakfast!

What are you doing this weekend? Any fun plans? Or are you just relaxing? We're going to get dinner out tonight and order our dishwasher (YAY). Tomorrow, we're having lunch with my grandparents, checking out the race expo, and hitting the hay REALLY early. Sunday -- of course -- we're running our race. Of course, we'll be thinking of all of you :)

I can't wait to be done because I've also taken Monday off. Hooray for 3-day weekends! Enjoy!

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