Savory Breakfast Rolls

I like a sweet breakfast roll as much as anybody, but these rolls are an interesting and healthy alternative to the sugar-laden breakfast pastries we are all more familiar with.

Savory Breakfast Rolls

1 package (1 Tbs, 15 ml) dry yeast
1 tsp (5 ml) sugar
2 cups (500 ml) warm water
1 Tbs (15 ml) vegetable oil
1 red bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) chopped mushrooms
3 cups (750 ml) whole wheat flour
2 1/2 cups (625 ml) all-purpose flour, plus additional for kneading
2 tsp (10 ml) salt
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh chives
5 oz (100 g) Cheddar cheese, finely diced

Combine the yeast, sugar, and 1/4 cup (60 ml) of the warm water in a small bowl and stir to dissolve. Let stand 5 minutes. Heat the oil in a skillet over moderate heat and saute the pepper and mushrooms until tender, about 5 minutes. Remove from heat and allow to cool.

Combine the flours in a large mixing bowl. Add the yeast mixture and the remaining water. Stir to mix well and add the parsley, chives, and cheese. Knead for 8 to 10 minutes, place in a greased bowl, and allow to rise until doubled in size, about 1 hour. Knead for 1 minute on a floured surface and roll into a long log. Cut the log into 24 pieces and roll each into a ball. Place the balls of dough on a greased baking sheet and allow to rise for 30 minutes. Bake in a preheated 375F (190C) until lightly browned, 20 to 25 minutes. Serve warm. Makes 24 rolls to serve 8 to 12.

Bon appetit from the Chef and staff at World Wide Recipes.
Reprinted with permission

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