Breads

Sweet French Bread Rolls with Dutch Crunch Topping

10

A sweeter version of the traditional French bread recipe with a tasty Dutch crunch topping!

8
1 1/2 cups warm water
1 tablespoon dry active yeast
1 1/2 tablespoons honey
1 1/2 tablespoons olive oil
1 1/4 teaspoon white sugar
4 cups all purpose flour
1 1/4 teaspoon salt

Dutch Crunch Topping:
2 tablespoons active dry yeast
1 1/2 cup warm water
4 teaspoons sugar
2 tablespoons vegetable oil
1 1/3 cup rice flour (NOT sweet rice flour)
1/2 tablespoon salt
1. Sprinkle yeast over warm water. Add 1/2 teaspoon honey. Allow to stand until foamy (about 10 minutes). 2. Add rest of honey, oil, sugar, flour and salt. 3. Stir until combined with wooden spoon. 4. Knead for about 1 minute, or until dough is smooth (don't over-knead). 5. Grease a large bowl. Form dough into a ball and place in a large bowl. Cover bowl with towel and allow to rise until doubled, about 1 hour. 6. Punch down dough. Form dough into about 8 balls and place on greased cookie sheet. 7. Cover again with a towel and allow to rise for another 30 minutes. 8. Preheat oven to 375 degrees and place a cake pan on the lower rack. 9. About 10 minutes before the rolls are ready to bake, make your dutch crunch topping. 10. Sprinkle yeast over water, stir in 1 teaspoon of sugar. Allow to stand until foamy. 11. Whisk in remaining topping ingredients. It should be the consistency of a thick batter. If needed, add warm water until you get the desired consistency. 12. Spoon batter on top of each roll, covering the entire dough ball. 13. Pour 1 cup water into the cake pan already in the oven. Place pan of rolls on the rack above. 14. Bake rolls for 10 minutes, remove pan of water. Continue baking rolls for another 20 minutes, or until the rolls are golden brown on top. 15. Enjoy!
Nutritions

Calories
432

Sodium
813mg
33% DV

Fat
7g
10% DV

Protein
9g
19% DV

Carbs
80g
27% DV

Fiber
3g
15% DV

Harvest Chicken Casserole Recipe

178

Read more at appetizergirl.com!

Cooking spray
1 tablespoons extra virgin olive oil ( divided )
2 pounds boneless skinless chicken breasts
Kosher salt
Fresh ground black pepper
1/2 onion ( chopped )
2 medium sweet potatoes ( peeled and cut into bite-sized cubes )
1 pound brussels sprouts ( trimmed and quartered )
2 cloves garlic ( minced )
2 teaspoons fresh thyme leaves ( or 1 teaspoon dried thyme leaves )
1 teaspoon paprika
1/2 teaspoon ground cumin
1 cup ow-sodium chicken broth ( divided )
2 cups uncooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
8
  1. Using a fine mesh sieve, rinse rice well for 1-2 minutes under cold water. Transfer rice to medium saucepan. Add 3 ½ cups water and 1 tablespoon of oil. Cover and cook over medium heat until...
    See the full directions on my site
Nutritions

Calories
433

Sodium
217mg
9% DV

Fat
12g
18% DV

Protein
31g
62% DV

Carbs
49g
16% DV

Fiber
6g
24% DV