Here is a good one. There are a couple different recipes but they all kinda build on each other
Magic Rolls
3⁄4 cup cold water plus 2 tablespoons (this is important)
6 tablespoons butter (3⁄4stick)
3⁄4 cup vital wheat gluten flour
1⁄3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs
1 egg white
Preheat oven to 425˚F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mix-ture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium mixing bowl. As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows.
Cook for about 10 seconds longer and remove from heat. Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depend- ing on the size of the eggs, the dough may be sufficiently soft even
before you add the final egg white. In that case, omit the egg white or add it by the tablespoon. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls. If you like, use your electric mixer to work in the eggs. Simply tansfer the hot dough from the saucepan to the mixer bowl and beat in he eggs, one at a time. Do not overbeat because if you do, the rolls ay develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you perefer. Use large teaspoons or even soup spoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350˚F (no need to preheat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Mini-Magic Rolls for Canapés
Follow the recipe for Magic Rolls. You get about 50 (plum-size) mini-rolls from one recipe. (If you do not need that many, bake them and freeze the surplus. They keep for months.)
When you bake the Mini-Magic Rolls, drop the dough in the size of large grapes on the cookie sheet. You need to fit about 50 on there, so it’s okay to crowd them together a bit. Bake rolls for 12 to 15 minutes in a 350˚F oven or until done. Cut the rolls in half or slice off the ends before cutting them in two (that way they will have flat bottoms).
Chive Spread
Combine 4 ounces soft cream cheese with 4 tablespoons soft butter in a blender or food
processor.
Add 1⁄2 cup chopped chives
Add 1 teaspoon Worcestershire sauce
and salt and freshly ground black pepper to taste.
TOTAL YIELD: 18 tablespoons.
Chive Spread with Smoked Salmon
Follow the recipe for Chive Spread (above). Cover canapés generously with the spread and with slivers of smoked salmon, lox, or nova.
Chive Spread with Prosciutto
Follow the recipe for Chive Spread (above). Cover canapés generously with the spread and slivers of prosciutto.
Chive Spread with Crabmeat
Follow the recipe for Chive Spread (above), but reduce chives to 1⁄4 cup Add 1 tablespoon lemon juice, add 1 cup cooked, well-cleaned crabmeat. Mash together
Sardine Spread
Even if you are not a sardine fan, here is a way to eat this marvelous and good-for-you food that may make you wonder why you never could warm up to it. Use a 33⁄4-ounce can of boneless and very small sardines packed in olive oil Drain on paper towels and gently pat dry. Put the sardines in a small bowl and mash them with a fork. Add 1 ounce soft butter, 1 ounce soft cream cheese, 2 tablespoons lemon juice 3 drops Tabasco sauce, salt and freshly ground
pepper to taste. When you put the spread on the canapés, sprinkle them with a few snippets of parsley.
Chive Dip
Follow the recipe for Chive Spread on page 71. Mix in about 1⁄2 cup light cream (or the amount needed to make it the desired consistency).
Smoked Salmon Dip
Mix together 4 ounces smoked salmon, lox, or nova, 1⁄4 cup sour cream , 1⁄4 cup heavy cream, 1 tablespoon minced chives, 2 teaspoons lemon juice, and 2 drops Tabasco sauce. Add salt and freshly ground pepper to taste. Serve the dip at room temperature.
