Whole Wheat Honey Rolls

Ingredients:
2 Tb Yeast, Active Dry
1 Tb Sugar
2 cups Warm Water (110 degrees)
2 Tb Honey
1 Tb Sea Salt
4 Tb Unsalted Melted Butter
3 cups Whole Wheat Flour
2 cups White Flour, Unbleached

Combine yeast, sugar and water and allow to proof (approximately 10-15 minutes). Once yeast has proofed add the 2 cups of white unbleached flour and mix. Then add salt, honey and butter. Add whole wheat flour 1 cup at a time until dough becomes too stiff and difficult to stir. At this point pour dough out onto floured surface and knead in remaining whole wheat flour. Continue to knead for a total of 10 minutes. Surface of dough should have a smooth appearance. Place the dough in an oiled bowl and turn to coat. Cover and set in a warm spot and allow to rise until double.

At this point dough can be covered and refrigerated for several hours or several days and brought out of refrigerator and allowed to come to room temperature for 1-1/2 hours prior to proceeding to form the dough into rolls.

Portioning Rolls: Punch risen dough down and turn out onto floured surface. Press dough with hands to form an even square of dough approximately 12" x 12". With a bowl scraper, divide dough into four equal rectangles. Briefly roll each piece of dough back and forth lengthwise to form four rough coils or thick ropes. Divide each rope in half lengthwise and divide each half in three lengthwise so that each rope is nor six pieces of dough and in total you have 24 equal sized pieces of dough.

Forming Rolls: With a lightly floured hand, roll a piece of dough in a circular motion on counter top with the palm of your hand. A gentle constant pressure is required with thumb and fingers curved and resting slightly atop counter surface while making circular motion. Roll is complete and ready for oiled baking sheet when a round and very smooth ball of dough is formed. Allow to rise in warm spot until doubled.

Glazing and Baking Rolls: Before baking, glaze tops of whole wheat rolls with one whole egg whisked together with one tablespoon of water. Bake at 375°F for 18-20 minutes.

Yield: 24 Rolls.

Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy

I originally saw this recipe on the Rachael Ray Show and then found it here on Food Network.

Ingredients

* 6 slices marble rye bread
* 4 tablespoons softened butter, divided
* 2 1/2 pounds turkey breast cutlets
* Salt and pepper
* 3 teaspoons poultry seasoning, divided, plus 1 teaspoon
* 4 tablespoons extra-virgin olive oil, divided
* 2 tablespoons all-purpose flour
* 1 quart turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box
* 1 pound mushrooms, chopped
* 2 ribs celery, from the heart, chopped with leafy green tops
* 1 cup water chestnuts, 1 small can, drained, chopped
* 3 scallions, chopped
* 2 tablespoons fresh parsley leaves, chopped

Directions

Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.

Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning – just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.

Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.