CHILI DOG ROLLS
-----ROLLS-----
1 tb Yeast, dry
1/4 c -- water, warm
1/2 ts Sugar or honey
1 c -- water, warm
1 tb Olive oil
4 c Flour, unbleached or whole
-wheat flour
-----FILLING-----
7/8 c -- water, boiling
1 c TVP® granules or flakes
1 md Onion -- chopped
1/2 Green pepper -- chopped
1 Garlic clove -- minced
1 c Mushrooms (6 large) -- chopped
2 ts Olive oil
1 tb Olive oil
1 t Cumin
2 ts Chili powder
1 t Oregano
1/2 ts Salt
1 lg Tomato -- chopped OR
8 oz Tomato sauce
Dissolve the yeast in 1/4 cup warm water and honey,
and let stand a few minutes. Add 1 cup of warm water
and 1 tbs olive oil. Stir in the flour.
Turn the dough out onto a work surface and knead for
5 minutes or more until smooth, adding more flour if
needed. Cover and let rise for an hour.
For the filling:
Mix the boiling water and TVP®. Let it stand while you
prepare the vegetables.
Heat a non-stick skillet and add 2 tsp olive oil.
Saute the onons, pepper and garlic a few minutes to
soften, then remove to a bowl.
Heat the pan again and add 1 Tbsp olive oil. Saute
the reconstituted TVP® a minute or two, sprinkling with
the spices. Cook a few minutes and add the tomato or
tomato sauce.
Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dishes ready. On a
lightly floured surface, roll a ball of dough out into
a long oblong, about 5 inches wide. Spread half the
filling down the long side of the dough, leaving edges
bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices
on baking sheets, seam side down. Let rise again for
20 minutes. Heat oven to 375 degrees, and bake for
20-25 minutes until lightly browned. Cool on a rack.