Recipe: Lemon Rosemary Rolls (by hand or by bread machine dough cycle)

LEMON ROSEMARY ROLLS

1 large egg (higher omega-3, if available), lightly beaten
1 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon olive oil
1/4 cup honey
1 1/2 cup whole-wheat flour
1/4 cup ground flaxseed
1 1/2 cups unbleached white flour
1 1/2 teaspoons salt
1 1/2 tablespoons finely chopped lemon zest
1 1/2 tablespoons finely chopped fresh rosemary
3 teaspoons rapid rise yeast (or bread machine yeast)

TO PREPARE THE DOUGH IN A BREAD MACHINE:
Add all ingredients to the bread machine pan in the order recommended by the manufacturer. The last ingredient added is usually the yeast; make a well in the center of the flour, and pour it in.

Set bread machine to the "dough" cycle (usually 1 hour and 40 minutes) and press "start.".

When the bread-machine cycle is over, remove dough from the pan and divide the dough in half.

TO SHAPE AND BAKE THE ROLLS:
Form five rolls out of each half and place the rolls on a jelly-roll pan coated with canola cooking spray. Cover with plastic wrap coated with canola cooking spray so it doesn't stick to the dough, and place in refrigerator to rise overnight or let it rise in a warm place until doubled in size.

Preheat oven to 350 degrees F.

Bake rolls for about 20 to 25 minutes or until rolls test done.

OR, TO PREPARE THE DOUGH BY HAND:
Warm 1/4 cup of the buttermilk in a 1-cup glass measure or small bowl in the microwave (should be warm to the touch, but not too hot).

Stir in 1 tablespoon honey and the yeast using a fork; set in a warm place to proof (or get bubbly), about 10 minutes.

In a mixer bowl by hand or with an electric mixer, combine the remaining honey, the egg, remaining buttermilk and the yeast mixture. Stir in lemon zest and rosemary.

In a separate medium-size bowl, stir together the flours, flaxseed and salt. Slowly beat or stir the flour mixture into the buttermilk mixture until completely combined. On a lightly floured flat surface, knead the bread dough until elastic, about 10 minutes. Place in a lightly oiled bowl; cover with plastic wrap; and let rise in a warm place until doubled in size, about 1 hour.

Punch down dough, and pick up the above directions beginning with dividing the dough in half (shape and bake the rolls).

Makes 10 rolls
Source: Elaine Magee The Hartford Courant, November 16, 2006