CORN ROLLS FOOD RECIPES

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MY FAVORITE SUB (HOAGIE) ROLLS RECIPE - FOOD.COM



My Favorite Sub (Hoagie) Rolls Recipe - Food.com image

When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 serving(s)

Number Of Ingredients 9

5 teaspoons dry active yeast (2 pkgs)
1/4 cup sugar
2 cups water, blood warm
3 tablespoons butter, melted
2 teaspoons salt
6 -7 cups all-purpose flour
cornmeal
1 egg white
sesame seeds (optional)

Steps:

  • Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
  • Melt butter and, along with the salt, stir into yeast mixture.
  • Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
  • Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
  • Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
  • Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
  • Let double in size.
  • Bake in a 400°F oven until golden brown.

Nutrition Facts : Calories 206.9, FatContent 2.7, SaturatedFatContent 1.4, CholesterolContent 5.7, SodiumContent 315.6, CarbohydrateContent 39.4, FiberContent 1.6, SugarContent 3.3, ProteinContent 5.6

SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE RECIPE ...



Southwestern Egg Rolls with Salsa Dipping Sauce Recipe ... image

Provided by Valerie Bertinelli

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield about 16 egg rolls

Number Of Ingredients 20

Nonstick cooking spray
2 1/2 cups shredded Mexican blend cheese 
2 cups frozen corn, thawed 
One 15-ounce can black beans, rinsed and drained 
One 10-ounce package frozen chopped spinach, thawed and squeezed dry 
One 4-ounce can diced green chiles, drained 
4 scallions, chopped 
1 teaspoon ground cumin 
1/2 teaspoon chili powder 
1/4 teaspoon cayenne pepper 
1 1/2 teaspoons kosher salt 
One 16-ounce package egg roll wrappers 
1 egg, slightly beaten 
5 plum tomatoes, quartered
1 small clove garlic, minced 
1/2 jalapeno, seeded and finely chopped 
3 scallions, white and light green parts only, finely chopped 
1 cup loosely packed cilantro leaves and stems, finely chopped 
Juice of 1/2 lime 
2 teaspoons kosher salt 

Steps:

  • For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  • In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
  • Have a small bowl of water ready for moistening your fingers.
  • Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  • Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  • For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
  • Serve the egg rolls with the salsa on the side, for dipping.

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