28 June 2007

Eat Your Way Across Canada......Saskatchewan.....**Flaky Dinner Rolls**



Here I am on Canada Day, July 1. Canada is now 140 years old!!! Canada is such a diverse country with ocean fisheries, fields of waving grain and yellow canola blossoms, fresh water lakes, vineyards and orchards. We are such a "melting pot" of cultures it is hard to define what is truly Canadian and what we have adopted from other cultures. One thing I do know we have such an abundance of fresh produce and other resources that we make good use of what we have!!



Saskatchewan is renowned for its prairie sunsets. The prairie farmland is flat, so, there is plenty of sky!! They are also known as the "sunshine province" because the sun is always shining even in the crisp clear winter days.

This province joined Confederation in 1905. The name Saskatchewan was derived from a Cree word "kisiskatchewan" which means "swiftly flowing river".

What do I think of when I think of Saskatchewan???WHEAT!!! At one time small towns all had a grain elevator and were connected to each other through a series of railway systems to transport the grain. As with everything these are dying out, but wheat and canola are still Saskatchewan's major exports.

So, as my addition to "Eat Your Way Across Canada", inspired by Canadian Living Magazine, I offer my favourite and classic flaky dinner rolls. They use a technique similar to puff pastry to get flaky layers.

**Flaky Dinner Rolls**

3 tablespoons sugar
1 package dry yeast (about 2-1/4 tsp)
1 cup warm fat-free milk (100 - 110 degrees )
3 cups all-purpose flour, divided
3/4 teaspoon salt
3 tablespoons butter, softened
cooking spray

Dissolve sugar and yeast in warm milk in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2-1/4 cups flour and salt to yeast mixture, stir until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of the remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third over the first to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet into a 12 x 8-inch rectangle. Beginning with long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 45 minutes, or until doubled in size.

Preheat oven to 375F.

Bake dough at 375F for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Serves 12

These are so good fresh from the oven, slathered in butter!!! Forget the low carb diet.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

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