TVP Rolls

This recipe is actually two recipes in one.  First you make the dough.  Then you make the filling.  Then the filling gets rolled into the dough.

Dough Ingredients

• 2 1/4 cups soymilk (warmed)
• 1/4 cup oil
• 1/4 cup sugar
• 2 TBS. yeast
• 2 cups whole wheat flour
• 4 cups white flour
• 1 tsp. salt

Filling Ingredients

• 2 cups TVP (textured vegetable protein)
• 1 tsp. salt
• 1 quart canned tomatoes (from your garden -- canning is fun),
  • OR (if you don't have home-canned tomatoes)
  • 3 cups water
  • 1 cup tomato sauce
  • 1 small can of tomato paste

• 2 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. basil
• 1/4 cup sugar
• 1 tsp. vinegar
• 1/2 tsp. cumin

Directions for Dough

1. Using a whisk, mix together:
   • warmed soymilk (2 1/4 cups)
   • oil (1/4 cup)
   • sugar(1/4 cup)
   • yeast((2 TBS.) 
2. Whisk in the whole wheat flour (2 cups).
3. This is a "sponge".  Let it rest for 15 minutes (or so).
4. Add the salt (1 tsp.) with a whisk.
5. Add the white flour (4 cups) with a wooden spoon.
6. Knead the dough for 5-10 minutes.
7. Place in an oiled (sprayed) bowl and let rise for about 45 minutes.

Directions for Filling and Finishing

1. Blend the quart of canned tomatoes (we want no lumps). Use the juice too (we want no waste either).

Put in a sauce pan the blended tomatoes. (Or, if you didn't have the quart of canned tomatoes,  the

• 3 cups water
• 1 cup tomato sauce
• 1 small can of tomato paste.)

• Place the pan on a burner on medium heat.
• While this is warming, add the remaining ingredients, except TVP, and whisk until well mixed.
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. basil
  • 1/4 cup sugar
  • 1 tsp. vinegar
  • 1/2 tsp. cumin
  • 1 tsp. salt
• When you get a simmer going, turn the burner off and add the 2 cups of TVP and mix.
• Allow the TVP to absorb moisture for about 10 minutes.  If it water is pooling, add more TVP.  If it seems too dry, add some water.
• Divide the dough in half
• Roll out one of the dough halves.  Our rolling marble is about 18" x 24" and we roll to the edges.
• Slice the rolled dough, right down the middle, in the longer direction.
• Scoop out 1/4 of the filling and place it along the center of one of the flattened dough strips.
  • 
• Do the same for the other flattened strip.
• Fold over each side (long sides) of each strip to cover (encase) the filling in the middle and pinch closed (see picture).
  • 
• Cut each of the two logs into 5 or 6 relatively equal sections.
  • 
• Place the sections on an oiled baking sheet, leaving each a little elbow room (they will get bigger).
• Now repeat steps 8-14 with the other half of dough, and other half of the filling.
• Let these rise for 20-30 minutes.
• Heat oven to 350^o.
• Bake for 12-15 minutes (until golden brown).
• Remove from oven and transfer to cooling racks.
• Refrigerate leftovers.