Barley Rolls Of Lesbos Recipes

BARLEY ROLLS OF LESBOS

Steps:

• Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
• Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
• Cover with plastic wrap and allow to rise for about an hour.
• Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
• Place the balls, just touching, in a well-greased 9-inch round baking pan.
• Pierce the top of each roll a few times with a sharp knife.
• Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
• Loosely cover with plastic wrap.
• ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
• Preheat the over to 350 F.
• Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
• Serve warm.

BEEF AND BARLEY CABBAGE ROLLS

Steps:

• In a medium stockpot, bring water and salt to a boil.
• Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
• Drain and set aside.
• In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
• Preheat oven to 350 degrees.
• In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
• Mix thoroughly and divide into 12 even portions.
• Place each portion on the stem end of cabbage leaf and roll up tightly.
• Fasten with a toothpick.
• Place rolls in greased baking dish (13x9x2).
• Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
• Turn once halfway through to cook evenly.
• Heat butter and lemon juice.
• Pour over rolls and sprinkle them with paprika.
• Serve.