RICOTTA ROLLS WITH

DILL & TUNA FILLING

Ricotta rolls don't require kneading and may be filled the day before serving. You may cover the filled rolls with plastic wrap and refrigerate for up to a half hour before serving.

Ricotta Rolls

    1 tablespoon instant yeast
    2 tablespoons granulated sugar
    2 1/2 cups water, warmed to 110°
    2 tablespoons canola oil
    1 1/2 teaspoons salt
    1 cup low-fat ricotta cheese
    1 cup potato flour
    1 cup whole-wheat flour
    3 cups bread flour

Dill Tuna Filling

    5 (16-ounce) cans albacore tuna in oil, drained
    2/3 cup mayonnaise
    1 1/2 teaspoons dried parsley
    1 1/2 teaspoons dried summer savory leaves
    1 1/2 teaspoons dried dill weed
    1 teaspoon garlic salt
    1/4 teaspoon sweet paprika
    1/4 teaspoon freshly ground Tellicherry peppercorns
    1/2 cup Farman's® cucumber chips, chopped

1.  Ricotta rolls: In an extra large bowl, use a mixer on low
     speed to blend the yeast, sugar, water, oil, salt, cheese and
     potato flour.

2.  Measure the whole wheat flour and the bread flour into a
     bowl and then use your hands to mix a dough, which will be
     sticky. Leave in the bowl and cover with plastic wrap.

3.  Turn oven on to 200° , turn off as soon as you can feel heat on
     your hand. Place the covered bowl in the oven. Leave the
     dough to rise for 1 hour.

4.  Set out 2 baking sheets, oil lightly or use parchment paper.

5.  Punch down the dough, then pull off two tablespoons of
     dough at a time and roll into rugged little rolls. Place 20 rolls
     on each baking sheet. Let the rolls rise for 1 hour in the warm
     oven or until just doubled.

6.  Dill tuna filling: In a large bowl, mix tuna, mayonnaise,
     parsley, savory, dill weed, garlic salt, paprika, pepper and
     cucumber chips. Cover and refrigerate until rolls are
     completely cooled.

7.  Set trays of rolls on the counter. Preheat the oven to 350° .
     Bake the rolls for 12-15 minutes or until lightly browned. Set
     on wire racks until completely cooled.

8.  Cut the rolls in half and fill with tuna. Refrigerate on a
     large plate until needed.

     Hint: These rolls also make good dinner rolls or may be used with a
     variety of fillings. Brush with butter and sprinkle with black caraway
     seeds (also known as onion seeds, Nigella, Charnushka or kalonji). The
     seeds have an onion taste and are well suited to this recipe since it evolved
     from a recipe for Indian Naan bread which is also delicious with onion
     seeds.