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Rolls From Up Missoula Way

April 18, 2001|CINDY DORN

DEAR SOS: While on a trip to Glacier National Park, I enjoyed some of the best rolls I've ever eaten. Soft and light, they were billed as sourdough but had a distinct honey taste. The rolls are famous throughout the area. Could you possibly get the recipe from Ninepipes Lodge in Charlo, Mt.?


San Diego

DEAR JEAN: The glaciers aren't getting second billing up there, are they? We received a friendly response from Laurel Cheff, the manager of Ninepipes Lodge. She said she's delighted to pass on the recipe.

Ninepipes Lodge Sourdough Rolls

Active Work Time: 20 minutes * Total Preparation Time: 2 hours 15 minutes

1/2 cup warm water

2/3 cup plus 1 teaspoon sugar, divided

1 tablespoon yeast

2/3 cup oil

3/4 cup milk

1 egg

3/4 teaspoon salt

4 cups flour

Combine the water, 1 teaspoon of sugar and the yeast and stir to dissolve. Set aside.

Heat the oil and milk in a small saucepan over low heat just until hot, 2 minutes.

In a large bowl beat the egg until frothy and mix in the 2/3 cup of sugar and the salt. Add the oil and milk mixture and blend well.

Add the yeast mixture and mix well, then the flour. The mixture should have a sticky and pliable texture. Place the dough in a greased bowl, cover and set the dough in a warm place to rise, 30 minutes to 1 hour.

Heat the oven to 350 degrees. Grease a baking sheet and set aside.

Roll out the dough on a floured board, and using a 2 1/2-inch cookie cutter, cut out rounds and place them on the baking sheet.

Bake the rolls until slightly browned, about 15 minutes.

About 34 rolls. Each roll: 113 calories; 57 mg sodium; 7 mg cholesterol; 5 grams fat; 0 saturated fat; 16 grams carbohydrates; 2 grams protein; 0.47 gram fiber.

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