Salsa Bread Rolls

Name: Salsa Bread Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 15 milliliters Tbsp agave nectar; 2 servings Almond or other nondairy milk, to brush on tops; 40 grams 2/3 cup bread flour; 1 teaspoons bread machine yeast; 1 teaspoons canola oil, to coat bowl; 15 milliliters Tbsp canola oil; 46 grams 1/3 cup cornmeal; 1 scant tsp fine sea salt; 18 grams Tbsps vital wheat gluten; 60 milliliters 1/4 cup water, heated to 100°F (38°C); 120 grams cup whole-wheat flour

The recipe Salsa Bread Rolls could satisfy your Mexican craving in about 45 minutes. This vegan recipe serves 2. One serving contains 680 calories, 27g of protein, and 27g of fat. A mixture of scant tsp sea salt, bread machine yeast, bread flour, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

15milliliters

Tbsp agave nectar 2servings

Almond or other nondairy milk, to brush on tops 40grams

2/3 cup bread flour 1teaspoons

bread machine yeast 1teaspoons

canola oil, to coat bowl 15milliliters

Tbsp canola oil 46grams

1/3 cup cornmeal 1

scant tsp fine sea salt 18grams

Tbsps vital wheat gluten 60milliliters

1/4 cup water, heated to 100°F (38°C)120grams

cup whole-wheat flour

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.