Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article updated: 11/19/2012 1:28 PM

No-Knead Flax Rolls

2/3 cup warm water

2 tablespoons molasses

cup ground flaxseeds, plus extra for sprinkling

1 teaspoon salt

1 egg

cup ( stick) unsalted butter, room temperature

2 cups all-purpose flour

2 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.

Serves 12.

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

Copyright © 2014 Paddock Publications, Inc. All rights reserved.