rolls don't require kneading and may be filled the day before
serving. You may cover the filled rolls with plastic wrap and
refrigerate for up to a half hour before serving.
tablespoon instant yeast
tablespoons granulated sugar
cups water, warmed to 110°
tablespoons canola oil
low-fat ricotta cheese
(16-ounce) cans albacore tuna in oil, drained
teaspoons dried parsley
teaspoons dried summer savory leaves
teaspoons dried dill weed
teaspoon garlic salt
teaspoon sweet paprika
teaspoon freshly ground Tellicherry peppercorns
cup Farman's® cucumber
rolls: In an extra large bowl, use a mixer on low
to blend the yeast, sugar, water, oil, salt, cheese and
2. Measure the
whole wheat flour and the bread flour into a
and then use your hands to mix a dough, which will be
Leave in the bowl and cover with plastic wrap.
3. Turn oven on to
, turn off as soon as you can feel heat on
hand. Place the covered bowl in the oven. Leave the
to rise for 1 hour.
4. Set out 2 baking
sheets, oil lightly or use parchment paper.
5. Punch down the
dough, then pull off two tablespoons of
at a time and roll into rugged little rolls. Place 20 rolls
each baking sheet. Let the rolls rise for 1 hour in the warm
or until just doubled.
tuna filling: In a large bowl, mix tuna, mayonnaise,
savory, dill weed, garlic salt, paprika, pepper and
chips. Cover and refrigerate until rolls are
7. Set trays of
rolls on the counter. Preheat the oven to 350°
the rolls for 12-15 minutes or until lightly browned. Set
wire racks until completely cooled.
8. Cut the rolls in
half and fill with tuna. Refrigerate on a
plate until needed.
rolls also make good dinner rolls or may be
used with a variety of fillings. Brush
with butter and sprinkle
with black caraway seeds (also known as
onion seeds, Nigella,
Charnushka or kalonji). The seeds have
an onion taste and are
well suited to this recipe since it
evolved from a recipe for
Indian Naan bread which is also
delicious with onion seeds.
filled sandwich rolls