Orange-Fennel Rolls

Yield:

12 servings (serving size: 1 roll)

Recipe from

Nutritional Information

Calories 95
Caloriesfromfat 27 %
Fat 2.9 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2.1 g
Carbohydrate 14.8 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 1 mg
Sodium 119 mg
Calcium 4 mg

Ingredients

2 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 tablespoons butter, melted
7.9 ounces all-purpose flour (about 1 3/4 cups), divided
1 1/2 teaspoons grated orange rind
1 teaspoon crushed fennel seeds
1/2 teaspoon salt
Cooking spray

Preparation

1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, orange rind, crushed fennel seeds, and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.

3. Divide dough into 12 equal portions, shaping each into a ball. Arrange dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Cover and let rise 20 minutes or until doubled in size.

4. Preheat oven to 400°.

5. Bake at 400° for 10 minutes or until browned. Cool on baking sheet on a wire rack for 2 minutes. Remove rolls from baking sheet. Serve warm, or cool completely on wire rack.

Note:

Maureen Callahan,

November 2008