BAKED SALMON ROLLS:
Sweet and savory, with a taste of the orient, aimed to please a lot of appetites.
Makes 16 – 4 inch rolls
12 ounces boneless and skinless salmon
1 Tablespoon dried minced onion
1 Tablespoon hoisin sauce
1 Tablespoon seafood cocktail sauce
1/4 teaspoon garlic powder
1/8 teaspoon Chinese five spice
1/4 cup mayonnaise
1 Tablespoon lemon juice
Combine all ingredients till well mixed.
2 packages active dry yeast
3/4 cup warm milk (120◦)
1/3 cup sugar
1/4 cup melted butter
1 teaspoon salt
2 eggs, room temperature
3 ½ cups all-purpose flour
2 Tablespoons milk
1 ounce of sesame seeds (optional)
16 pieces 3x3 inch waxed paper
Combine 1 ½ cups of the flour and the yeast in a bowl.
Heat and stir milk, sugar, butter, and salt until warm (120◦). Add to flour/yeast mixture with eggs. Beat with an electric mixer on low speed for a minute till all ingredients are mixed into a thick batter. Beat on high speed for a few minutes till mixture is smooth.
Gradually mix in the rest of the flour in with a spoon to make dough firm. Turn out onto a lightly floured surface and knead until smooth and workable (about 5 minutes).
Punch down dough, and turn out onto a lightly floured surface. Allow dough to rest 2 minutes before cutting into 16 equal pieces.
Roll out each piece into a ball, and then roll into a 4 inch circle, dusting with flour if necessary. Place 1 heaping tablespoon of filing in center of dough.
Pull dough over filling and close top by crimping and pinching edges together.
Place roll on piece of waxed paper, folded edge down. Space rolls 2 inches apart on a cookie sheet. Allow to rise 30 to 45 minutes in a warm oven (95◦F).
Brush gently with milk and sprinkle with sesame seeds. Bake at 350◦F for 15 minutes or until golden brown.
--Submitted by Valerie Sinesky, Budget Tech at Columbia River Fisheries Program Office