These candy and savoury rolls are the perfect grab-and-go snack for runners of any distance, and the right transportable gasoline for athletes heading out for a protracted day on the paths.
When the authors of the cookbook Feed Zone Portables realized endurance athletes craved nutrient-packed do-it-yourself alternate options to gels or bars, they got down to create some easy, scrumptious, and simply transportable meals and snacks. Dr. Allen Lim and chef Bijou Thomas mixed culinary magic and science to combine up these candy and savoury rolls.
You’ll need to double the recipes–you’re going to be hooked after the primary chew.
Substances
1 cup heat faucet water
1 Tbsp energetic dry yeast
½ tsp sugar
3 cups all-purpose flour, plus a bit extra for rolling dough
2 Tbsp olive oil or butter
1 tsp coarse salt
½ batch fundamental dough
2 Tbsp pizza sauce
1 Tbsp shredded mozzarella
1 Tbsp chopped recent basil
1 Tbsp chopped prosciutto
olive oil and coarse salt for topping
½ batch fundamental dough
4 Tbsp butter, melted
2 Tbsp brown sugar
1 tsp floor cinnamon
1 Tbsp dried currants
melted butter and sugar for topping
Instructions
Fundamental dough
In a big bowl mix water, yeast, and sugar and gently combine. Put aside for about 5 minutes or till the combination is foamy.
Stir in 2 1/2 cups flour, 1 tablespoon of the olive oil or butter, and salt. Dough can be sticky.
Switch dough to a floured floor and knead whereas including the remaining half-cup flour in small quantities till you get a constant, non-sticky, elastic dough.
Coat one other giant bowl with the remaining olive oil. Place dough in bowl, turning to coat evenly with oil
Cowl with a moist material and let rise in a heat place till dough has doubled in dimension, about one hour. If you’re not prepping the dough instantly, cowl it with plastic wrap and retailer within the fridge.
Warmth oven to 200 C (375 F). Calmly coat a baking pan with nonstick cooking spray or line with parchment paper.
Utilizing a rolling pin or wine bottle, roll out half of the dough into an rectangular form, roughly eight by 12 inches, and just below ¼” thick. Flip it a few times, stretching the dough from the middle outward.
Unfold simply sufficient pizza sauce (for pizza rolls) or melted butter (for cinnamon rolls) to evenly cowl the dough. An excessive amount of will get messy. Prime evenly with remaining components.
Roll up the dough lengthwise and gently pinch the sting to seal. Switch bread roll to the baking sheet. Repeat with the remainder of the dough to make the second bread roll.
Calmly brush the highest of the roll with melted butter or olive oil. Sprinkle with sugar or salt. Bake for quarter-hour or till the bread is golden.
Lower every roll into 12 small parts.
