Fried Green Tomato BLTs

My mom came to visit this weekend, and I wanted to make something that I knew she would like. I found a recipe for BLT sliders, but I wanted to twist the recipe a bit since we had some green tomatoes. We made fried green tomatoes to go on top of a turkey bacon and green leaf lettuce on a roll. We also had some fresh red tomatoes. They were so good, and the rolls turned out perfectly. I'll probably use this roll recipe for dinner rolls, too! We're even having these sliders for lunch today.

Ingredients:
BLT Sliders
Kitchenaid 60-Minute Dinner Rolls (recipe below)
Red or fried green tomatoes
Green Leaf lettuce
Crispy Bacon
Hellmann's Canola mayonnaise
Salt & freshly ground black pepper, to taste

Directions:
Fried Green Tomatoes
In a ziplock bag, mix up white corn meal with salt and pepper. Peel the green tomatoes, and place them in the ziplock bag to cover the tomatoes. Fry for a few minutes on each side in oil.

BLT Assembly
Put mayo on both sides of the roll. Layer lettuce, 1 piece of bacon (cut in half), and tomato in the roll.


Kitchenaid 60-Minute Dinner Rolls
makes 24 rolls

Ingredients:
1/2 cup fat-free skim milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
7 teaspoons instant yeast (roughly 3 packages of dry active yeast)
1 1/2 cups warm water
6 cups all-purpose flour

Directions:
In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Dissolve yeast and a pinch of sugar in warm water in a warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. If needed, knead by hand for an additional minute to make sure all ingredients are well combined and do is smooth and elastic.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in two greased 9x13 pans. (I'm sure you could also bake these on a greased or parchment lined baking sheet as well.) Cover the pans with dish towels, and let the dough rise for about 15 minutes.

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from the oven and brush the tops with melted butter (2 tablespoons is perfect for 24 rolls), then return them to the oven for an additional minute. Remove the rolls from pans immediately, and cool on wire racks.

Once completely cool, store in an air-tight container. You can also freeze the rolls, if desired. Place them on baking sheets in the freezer until hard, then place them in a zip lock bag and return to the freezer for up to a month (trust me, they won't last that long). These can be quickly and deliciously reheated straight from the freezer by heating in the microwave on high for 20 seconds-30 seconds.

Recipe adapted from That Winsome Girl