TACO DINNER ROLL-UPS September 28, 2017 16:16


2 Lbs Ground Beef

10oz Cream Cheese

1 Cup Salsa

2 tsp  Allison’s Chile Spice Blend

1 Tbsp Salt

6oz Can Olives, drained and sliced

Shredded Cheddar Cheese

Brown ground beef in sauté pan over medium heat, once cooked through add cream cheese, salsa, chile spice blend, and salt. Set aside and allow to cool. (The olives and cheese will be sprinkled on top of the meat)


2 Cups Diced Onion

2 Tbsp Butter

2 Tbsp Allison’s Chile Spice Blend

4 Cups Warm Buttermilk (Approx. 115°)

½ Cup Honey

½ Cup Grapeseed Oil

3 Cups Fresh Ground Whole Wheat Flour

¼ Cup Potato Flour

2 Cups High Gluten Flour or 1/3 Cup Vital Wheat Gluten

3 Tbsp. Yeast

3 Tbsp. Dough Enhancer

2 Eggs, Slightly Beaten

1 Tbsp Salt

Fresh Ground Whole Wheat Flour

Sauté onions in butter over medium heat until translucent, stir in Allison Chile Spice Blend. Set aside.

In the Bosch with the dough hook, add warm buttermilk, honey, oil, flours, yeast, and dough enhancer. Mix for 2-3 minutes cover and sponge/set until the dough doubles in size. Then add eggs, salt, sauteed onions, and fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom.  This dough will be sticky.  Knead on speed 2 for 6-7 minutes or until the gluten develops.

Roll out the dough into a rectangle, spread with taco roll up filling, sprinkle with sliced olives and cheese. Roll-up jelly roll style starting from the long side, cut 1 ½ to 2” rolls. Place on parchment lined cookie sheet, let rise until double. Bake at 350° 20 minutes.