Best Light Wheat Rolls Like Black Eyed Pea Recipes

Light and Easy Dinner Rolls image

Provided by Chef Glaucia

Categories Breads

Time 1h50m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 7

1 cup warm water
4 teaspoons active dry yeast
1/3 cup canola oil
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/2 cups unbleached all-purpose flour

Steps:

Combine the warm water and yeast in a large bowl and let it stand for about 10 minutes.
Stir in oil, sugar, eggs and salt.
Beat in flour, 1 cup at a time, until dough is too stiff to mix ( some flour may not be needed).
Cover and refrigerate 2 hours or up to 4 days.
Grease a 13X9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal-size pieces. Roll each piece into a ball; place balls in the prepared pan.
Cover and let dough balls rise for 1 - 1 1/2 hours.
Preheat oven to 350º F.
Bake until rolls are golden brown, 20 to 25 minutes.
Break rolls apart to serve.

Nutrition Facts : Calories 139.3, Fat 3.9, SaturatedFat 0.5, Cholesterol 23.2, Sodium 106.9, Carbohydrate 22.4, Fiber 0.8, Sugar 4.2, Protein 3.5

Low Country Veggie Rolls image

Provided by Kardea Brown

Time 1h35m

Yield 8 egg rolls

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
2 cups collard greens, cut into 1/4-inch ribbons
2 cups shredded green cabbage
1/2 cup shredded carrots
1/2 medium onion, sliced thin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon liquid smoke
2 tablespoons thinly sliced scallions
1/2 cup canned black-eyed peas, rinsed and drained
Canola oil, for frying
8 egg roll wrappers
Pepper Jelly Sauce, recipe follows
1/2 cup pepper jelly
2 teaspoons hot sauce
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar

Steps:

To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
Serve warm with the Pepper Jelly Sauce.
Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.