Roasted Vegetable Rolls

The home inspection went great yesterday! The place is in "above average" condition and there were only 2 very minor things to be fixed. Now my next project will be to focus on getting the flooring changed from carpet to engineered hardwood and from linoleum to tile. The nice thing is that I'm still living at home right now so I don't have to rush to move in. I can take my time with the renovations and then move in once everything is done.

This veggie-packed bread recipe comes from an old (2001 or 2002) Cooking Light Magazine summer edition. It is a wonderful way to trick your kids into eating veggies and an inventive way to use up leftover roasted vegetables. You can maximize your time by roasting the vegetables while the dough rises. You can make this ahead of time and set the whole thing in the fridge after slicing the rolls so they are ready to be popped into the oven and baked fresh just before dinner.



Roasted Vegetable Rolls
Makes 15 | Cooking Light

1 1/4 cups whole milk
2 tablespoons sugar
1 envelope instant yeast
1 large egg, lightly beaten
4 - 4 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup softened butter

1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped broccoli
3/4 cup finely chopped red bell pepper
1/2 cup sliced green onions
2 tbsp olive oil
2 tbsp parmesan
1 cup grated cheddar cheese
3/4 cup light mayo
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
1 tsp oregano
2 tbsp chopped garlic

1. Heat milk and sugar together in small saucepan or in microwave until mixture is lukewarm (about 100 degrees). Whisk in yeast and egg and set aside. Combine 4 cups of flour and salt in bowl of standing mixer fitted with paddle and mix at lowest speed to blend, about 15 seconds. With mixer running at low speed, add liquid mixture in steady stream; mix until flour is moistened, about 1 minute. With mixer still running, slowly begin to add 8 tablespoons softened butter, 1 piece at a time, until incorporated into dough. Increase speed to medium and beat until dough is thoroughly combined and scrappy, about 2 minutes longer.

3. Replace paddle with dough hook and knead dough at medium speed until smooth but still sticky, about 6 minutes, adding flour in 1 tablespoon increments, if necessary for dough to clear sides of bowl. Scrape dough out of mixing bowl and onto lightly floured work surface; knead by hand until very smooth and soft, but no longer sticky, about 1 minute. Transfer dough to very lightly oiled large bowl, cover with plastic wrap, and place in warmed oven until dough doubles in bulk, about 45 minutes.

4. Filling: Combine all the vegetables in a 9 x 13 pan and toss with olive oil. Bake at 400 degrees F for 20 minures or until vegetables are lightly browned. Remove from oven and cool slightly. Toss with parmesan. Reduce oven temperature to 350 degrees F. Combine mayo and spices in a small bowl. Set aside.

5. Once dough has doubled, press down and roll out into a large rectangle, about 1/4 inch thick. Spread evenly with mayo mixture and sprinkle with cheeses, reserving 1/4 cup cheese for later. Roll the dough up into a log and slice into 15 equal sized rolls. Set rolls in a lightly greased pan, leaving a bit of room between for rising. Let rise in warm place until almost doubled, about 45 minutes. Sprinkle reserved cheese on top. When rolls are almost fully risen, heat oven to 375 degrees F. Bake rolls until golden brown, 25-30 minutes.