Ralphs Six Rivers Tuna With Honey Grain Rolls Recipes
RALPH'S SIX RIVERS TUNA WITH HONEY GRAIN ROLLS
I first tasted Ralph Watterson's Six Rivers Tuna last year when he and his group of bicycling buddies passed through Frederickburgs on a four-day cycling trip. His tuna provides hearty lunches for the group as they cover 300 miles and cross six rivers on their annual spring cycling trip. I asked for the recipe, which he described as his mother's version, plus a few embellishments of his own. I made it, tried it out at the bakery, and our tuna sandwich sales skyrocketed. Ralph's Six Rivers Tuna is now a part of our regular menu. Given its proven track record as a recipe that travels, I figured it would be great for an outdoor picnic or a potluck. On bike trips, Ralph says he often serves it with crackers. I wanted something more substantial and created a soft, honey-kissed roll that when split and filled with tuna makes a memorable and satisfying sandwich that travels with ease.
Yield makes about 5 cups
Number Of Ingredients 28
Steps:
- In a large bowl, break up the tuna with a fork. Stir in the eggs, apple, pickle, onion, mayonnaise, mustard, lemon juice, pepper, cranberries, and sunflower seeds. Cover and refrigerate until ready to serve.
- To serve, spoon into a bowl and let guests help themselves.
- TO MAKE THE SPONGE: In a large bowl, whisk together the yeast, water, honey, 1 cup whole wheat flour, and 1 cup all-purpose flour. Set aside in a warm draft-free spot until it foams and increases in volume, about 30 minutes.
- TO MAKE THE ROLLS: Grease 2 half-sheet (13 by 18-inch) pans with butter or cooking spray. Stir the 3 beaten eggs, oats, wheat germ, melted butter, cracked wheat, and salt into the sponge. Add the flour, 1/2 cup at a time, and work the dough with your hands until it becomes less sticky. Sprinkle a work surface with a few tablespoons of flour. Transfer the dough to the work surface and knead until it becomes smooth and elastic, about 5 minutes. (Or knead in a heavy-duty electric mixer fitted with a dough hook on medium speed, 2 to 3 minutes.)
- Lightly grease a large bowl with butter or cooking spray and place the dough in the prepared bowl. Cover it with a tea towel and let it rise in a warm, draft-free spot until it doubles in bulk, about 1 1/2 hours. Punch down to deflate. Shape into 3-ounce rounds, about the size of golf balls, and place on the prepared pans. Set in a warm, draft-free spot until they rise and resemble marshmallows in texture, 30 to 40 minutes.
- Preheat the oven to 375°F. In a small bowl, lightly beat the 2 remaining eggs and 2 tablespoons water. Just before baking, with a pastry brush, lightly coat the tops of the rolls with the egg wash. Sprinkle with a pinch of oatmeal or wheat germ. Bake until the rolls are golden brown on the top and bottom, 40 to 50 minutes. Serve warm or at room temperature.
- The tuna can be made in advance and refrigerated for up to 3 days. The dough for the rolls can be made through the first rising, covered, and refrigerated for up to 3 days. On baking day, remove the dough from the fridge, divide it into 3-ounce balls, let it rise a final time, and bake according to recipe directions.
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