Light Wheat Rolls Like Black Eyed Pea Recipes

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

BLACK-EYED PEAS AND TORTILLAS

Steps:

• Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.

BLACK-EYED PEA'S BAKED SQUASH

Steps:

• Cut off tips of squash,& cut ea. in 3-4 pieces. Drop into Lg saucepan, with enough water to cover squash. Return to boil reduce heat & cook until tender,drain in colander then mash coarsley. Combine with beaten eggs,almost all bread crumbs,butter,sugar,salt,onion,& pepper.Cover with a light layer of bread crumbs use about 1/4-1/3 cup reserved for this. Bake at 350* until lightly browned.

LIGHT WHEAT ROLLS LIKE BLACK EYED PEA

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. kneed with mixer for 10 minutes. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 9 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes. Shape as you please Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.