Friday, December 11, 2009

Bestest Whole wheat rolls with 15 Bean Stew..!!!

Whole Wheat rolls with Bean stew

Hiyaa everyone..Hope all of you are in the pink of your health n moods ,getting ready to welcome the sweet holidays coming up..:)..Its with temperature dropping to minus n going down steadily n sobs,no sign of snow as yet..:(..I am soooo waiting for it..jealous of all you guys enjoying snow out there..;)

Well well..big thanks to one n all of you who knocked my doors here to see if I am still alive..Feels kinda good being missed ..;).Yea yea,I am alive n kicking ,pretty hard I say..:p..Life has been busy n still is,with each day a run , not getting enough time to sit n get into the mood to blog.Now even this post is being done in parts n schedules..:p..But I had to come up with something before this space really dies n so here am I..I do check the reader once in a while to see gazillion posts overflowing n heaves a sigh n sometimes do a quick glance before I close.I really thought I wouldn’t be able to jot down something or click decent pics with my cam after this long break n ermm..I tend to believe it seeing the bleh pics this time.But then I cant put the whole blame on that thing,because the rolls n stew were darn darn good n the whole home was filled with this divine fragrance and it was past my dinner time and my fingers were literally shaking with the joy n excitement n of course hunger,n..then how could the pics be good…tell me..:D

Whole Wheat rolls with Bean stew

Soft,fluffy n buttery rolls are ,like yours,my favorite too..Whenever we go to restaurants ,I always look forward to the awesome rolls they serve there as soon as we order.Soft,buttery n melting yummy with more butter to slather on.Served in baskets with napkins,they look so cute n tempting.But then they are tons of calories n fats as well,with all the plain flour n oodles of butter in it…as if I cared..:P..I ate them all the time ,with everything..butter,soup..yumm..almost had a full tummy by the time the main food arrived.On our Vegas vacation,we went to one fine Italian restaurant n there I had the revelation.They served the yummiest of all rolls with instead of butter,a mix of fruity rich EVOO n truffle oil..n the rolls,to my surprise ,were dark cuties ..yes..yes..whole wheat kinda n they had this buttery top with big grains of gourmet sea salt..It was one of the tastiest thing I ate in that whole trip.Since then the taste was haunting me n nudging me to prepare at home.But then I couldn't get around to try it till a day back,when finally the taunting pics of those rolls in our album gave me the push.It was a cold coldddd day with 20’s outside and the mere image of some rolls with a bowl of warm stew was so tantalizing.So finally I tied my apron to prepare this, n Boy O boy ..Aint I so glad I did..:)...Big thanks to this site from where I derived the recipe..:)

My food processor made the job easy with no need of flexing my muscles..:p..All the job I had was to keep on checking it for the rise n the dividing of the dough ,which was a breeze..The rolls came out bloody awesome,I dare say,almost 100 % similar to those delectable rolls that we get in fine restaurants.The were cute rounds with lots of air inside,crisp crust on outside n crunchy sesame seeds,soft n yum inside..I buttered the top slightly n speckled with some fine gourmet sea salt.

Whole Wheat rolls with Bean stew

To pair with the rolls,I made this bean stew with a colorful bean packet I bought sometime back.Plain curiosity for the colors and shapes of the 15 types of beans in the packet made me pick it up.It had a smoky ham flavoring also with it,but I didn't use it though.It was a dish that was born on-the-fly.An Asian-Italian fusion kinda dish..Flavored it with whole spices n chicken stock n veggies and a healthy awesome stew was ready to go with the rolls..:)

Whole Wheat Rolls – Recipe (Makes 12 wowie rolls..!)


1 package active dry yeast

3/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C) (I used a mix of skimmed milk and water)

1/4 cup white sugar /honey /Splenda

1/2 teaspoon salt

2 tablespoons butter, melted and cooled (I love Olive oil..So 1 Tbsp EVOO and 1 tbsp Butter ,because I love it too..:D)

1/2 egg, beaten

1 cup and 3 tablespoons whole wheat flour

1-1/4 cups Bread Flour

1 Tbsp Flax seeds + 1 tsp Sunflower seeds+ Sesame seeds for sprinkling on top

2 pinches of Cinnamon powder

Melted Butter for brushing on top.


In a bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, or in your food processor with short pulses,mix whole wheat flour,salt,sugar,cinnamon,flax n sunflower seeds until everything is mixed thoroughly.

Mix melted butter and egg,with the yeast mixture.

Now,pour the wet ingredients into the dry ingredients n mix thoroughly.

Work your processor or spatula until the batter is formed in a sticky consistency.

Now pop in the all-purpose flour in batches, a little at a time, until dough pulls away from the sides of the bowl.

Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. If working in processor ,you can skip this step.

Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place ,say a preheated or lit oven ,until doubled in volume, about 1 hour.

Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.

Punch down dough, and divide into two equal portions. Divide each portion into 6 small balls.Place it in the baking sheet n put it back in the warm place to rise for another 45 minutes or so.

Preheat oven to 400 degrees F (200 degrees C).

Brush the top of the rolls with melted butter/egg wash n sprinkle the Sesame seeds.

Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter and sprinkle some nice sea salt crystals on top.That’s it’re done with the awesomest healthy rolls ..!!

The best thing about this recipe is if you wanna make these fresh for each days dinner,just bake those other rolls for 8 minutes,cool them n pack them into freezer.You can complete the baking before next use n serve them warm n fluffy ,just the way you love it..:)

Whole Wheat rolls with Bean stew


15 Bean Stew – Recipe


1 Cup Beans soaked overnight/6-8 hrs

1 Cup Vegetables chopped into almost same size (Carrots,celery,beans,potatoes etc..)

1 long Bay leaf

2 inch stick of Cinnamon

1 tsp Crushed Peppercorns

2 pinches of Fennel seeds

2 fat cloves of Garlic

2 tsp julienned ginger

1 Cup Red Onions cut into medium chunks

1 Juicy Tomato

2 Cups Homemade/store bought Chicken Stock/Veggie stock* (one ton difference between the two)

1 tsp Paprika / Cayenne /Red Chilli Powder

1/2 tsp Pepper powder

1/2 tsp Red Pepper flakes

1 tsp Italian Seasoning (thyme+sage+rosemary+dill)

1/2 tsp dried Rosemary

Dried/Fresh Parsley

Sour cream/Heavy Cream (optional)




You can do this in a soup-pot or pressure cooker or slow cooker,depending on the time you have in hand.I did it in a pressure cooker which will take just 30-40 minutes for the whole preparation.

Heat butter/oil and add the fennel seeds.When fragrant throw in the cinnamon and bay leaf and sauté till fragrant.

Under low heat add the ginger n garlic n fry it till golden.

Pop in the Onion n tomato and sauté till just the rawness is gone.

Add all the seasonings n dry herbs n salt and sauté to mix well.

Pop in the beans and mix well.

Pour in the stock and some water ,just to cover the beans.

(*To make your own stock is plain easy n once you try that,you wont even touch the store bought one.This one thing makes a lot of difference in this recipe.All that flavor n essence..yumm..For preparing the chicken stock,just throw in the bones with lil’ flesh n gizzards n such stuffs of the chicken with some veggies like celery,carrot,onions and a bay leaf n a cinnamon stick with enough salt n crushed pepper in lot of water.For vegetable stock,minus the chicken n add more veggies.Slow cook or pressure cook for a long time until all the fat n flavor of the chicken n veggies are seeped into the water.In other way,you ca just broil the chicken carcasses for a while till the juices ooze out n then cook it with the veggies to get an even more flavorful stock.Strain the stock n you can store it in fridge for a good one week n freezer for almost 2 months)

Pressure cook on high until a whistle n then simmer for a good 15 minutes.In stock pot you can close with a tight fit lid n simmer for 2 hours or so until cooked.

Release the whistle and open the cooker.The beans and veggies should be cooked by now.Adjust salt n pepper.In pressure cooker,there is a good chance that the veggies get lil too soft by this method.If you wanna get a firm bite of them,skip adding the veggies at first step.Just cook the beans in stock for a whistle,open add the veggies n cook further.

Top with fresh herbs and I also sprinkled some Emril’s All purpose seasoning n mix for once.Close until ready to serve.

Ladle into bowls n top with cream/butter n serve with rolls/bread..:) Being the Meat lover that I am,I topped it with some crisp bacon strips and indulged..;)

Verdict : Rich and yummy and flavorful.The whole spices n fennel gives the stew some warmth and a lingering aroma.Chicken stock gives it the awesome body n so do the cooked veggies.Not only do they add to the nutritional value of already protein-rich beans,but it provides with some creaminess n thickens the stew.Especially,the tomato gives a nice tangy kick.Finally the herbs n seasonings give the stew an awesome finishing note which is sure to linger in your mouth for long..:)

Whole Wheat rolls with Bean stew

Wanna take a bite..Go on…dip in that stew n bite into that crunchy crust n go oooh aahhh…:)..I’d definitely love to hear that you tried it..n loved it..:)

So ,so much for today’s post..I hope I can be atleast irregularly regular here..:p..will peep in like this again..All you guys enjoy the snow,have a fun-filled Xmas with your loving ones,eat tons n stay smiling..:)

Adios n hugs…


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