Sweet and savory rolls: superb on-the-go fuel for runners

These sweet and savory rolls are the ideal grab-and-go snack for runners of any distance, and the perfect portable fuel for athletes heading out for a long day on the trails.

When the authors of the cookbook Feed Zone Portables realized endurance athletes craved nutrient-packed homemade alternatives to gels or bars, they set out to create some simple, delicious and easily portable meals and snacks. Dr. Allen Lim and chef Bijou Thomas combined culinary magic and science to mix up these sweet and savory rolls.

You’ll want to double the recipes–you’re going to be hooked after the first bite.

Ingredients

Basic dough

1 cup warm tap water

1 Tbsp active dry yeast

½ tsp sugar

3 cups all-purpose flour, plus a bit more for rolling dough

2 Tbsp olive oil or butter

1 tsp coarse salt

Pizza rolls

½ batch basic dough

2 Tbsp pizza sauce

1 Tbsp shredded mozzarella

1 Tbsp chopped fresh basil

1 Tbsp chopped prosciutto

olive oil and coarse salt for topping

Cinnamon rolls

½ batch basic dough

4 Tbsp butter, melted

2 Tbsp brown sugar

1 tsp ground cinnamon

1 Tbsp dried currants

melted butter and sugar for topping

Directions

Basic dough

In a large bowl combine water, yeast, and sugar and gently mix. Set aside for about five minutes or until the mixture is foamy.

Stir in 2 1/2 cups flour, 1 tablespoon of the olive oil or butter, and salt. Dough will be sticky.

Transfer dough to a floured surface and knead while adding the remaining half-cup flour in small amounts until you get a consistent, non-sticky, elastic dough.

Coat another large bowl with the remaining olive oil. Place dough in bowl, turning to coat evenly with oil

Cover with a damp cloth and let rise in a warm place until dough has doubled in size, about one hour. If you are not prepping the dough right away, cover it with plastic wrap and store in the fridge.

Sweet and savory rolls

Heat oven to 375 F. Lightly coat a baking pan with nonstick cooking spray or line with parchment paper.

Using a rolling pin or wine bottle, roll out half of the dough into an oblong shape, approximately eight by 12 inches, and just under ¼” thick. Flip it once or twice, stretching the dough from the center outward.

Spread just enough pizza sauce (for pizza rolls) or melted butter (for cinnamon rolls) to lightly cover the dough. Too much gets messy. Top evenly with remaining ingredients.

Roll up the dough lengthwise and gently pinch the edge to seal. Transfer bread roll to the baking sheet. Repeat with the rest of the dough to make the second bread roll.

Lightly brush the top of the roll with melted butter or olive oil. Sprinkle with sugar or salt. Bake for 15 minutes or until the bread is golden.

Cut each roll into 12 small portions.

posted Wednesday October 12th
by Keeley Milne