ROLY POLY FRENCHMAN (SALLYE)
Try it, you'll like it.
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- 1 c
- lukewarm milk (105º to 110º)
- 1 pkg
- active dry yeast
- 2 Tbsp
- olive oil
- 3-1/2 c
- bread flour
- 1 tsp
- 1 large
- yellow onion
- 4 oz
- sliced mushhrooms (your choice)
- 1 clove
- 1-1/2 lb
- lean ground beef or lamb
- 2 tsp
- 1 tsp
- each of salt and pepper
- 1/2 c
- beef broth
- 1/8 c
- burgundy wine
- 2 Tbsp
- seasoned bread crumbs
- 2 large
Combine the milk and butter in a bowl, add the yeast and stir until dissolved.
Place in greased bowl, cover and set aside in warm place for 30 minutes (to rise)
Peel and cut the onion into quarters; place in food processor.
Peel the garlic clove and add to food processor.
Clean mushrooms with barely damp paper towel, slice and add to food processor.
Pulse until finely diced, turn off and set aside.
Place heavy skillet over medium high heat and add oil.
When oil is heated, add onion mixture to skillet and cook for about 3 minutes, stirring often.
Add ground beef to skillet, add salt, pepper and paprika and continue cooking until meat is "grey" but not brown. Stir often to keep from burning.
Remove from heat and allow to cool (leave meat mixture in skillet).
Add bread crumbs to meat mixture.
Stir until well blended.
Add beef broth and wine to the meat mixture and cook until most of liquid is reduced.
Remove from heat and set aside.
Turn the dough which should have risen to about twice its original size out onto a floured cutting board or clean flat surface.
Divide into 4 to 6 separate balls (depending on how roly poly you want your frenchman)
Repeat the process until all 6 balls are rolled into rectangles.
Roll the stuffing filled dough "jelly roll" fashion into 6 separate roly poly frenchmen.
Brush with any remaining egg wash.