No-Knead Flax Rolls
You won't miss turkey with hearty fare like red bell pepper and apple slaw, flax rolls, roasted vegetable quiche, corn bread stuffing mushrooms and squash bisque and lemon pecan mousse cake on the Thanksgiving table.
2/3 cup warm water
2 tablespoons molasses
½ cup ground flaxseeds, plus extra for sprinkling
1 teaspoon salt
¼ cup (½ stick) unsalted butter, room temperature
2½ cups all-purpose flour
2½ teaspoons instant yeast
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Mix on low until combined, then increase speed to high and mix for another 2 minutes.
Remove the paddle, then cover the bowl with plastic wrap. Allow to rest for 1 hour, or until the dough is puffy. Meanwhile, coat a baking sheet with cooking spray.
Scrape the dough out onto a lightly floured surface. Divide the dough into 12 pieces, rolling each into a ball. Arrange on the prepared baking sheet. Cover and allow to rise in a warm place until puffy, about 1 hour.
Toward the end of rising, heat the oven to 350 degrees.
Moisten the tops of the rolls lightly with water, then sprinkle with ground flaxseeds. Bake 15-20 minutes, or until golden and cooked through.
Nutrition values per serving: 170 calories, 6 g fat (2.5 g saturated), 24 g carbohydrates, 2 g fiber, 5 g protein, 25 mg cholesterol, 170 mg sodium.
Alison Ladman for The Associated Press
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