To me, one of life’s sweetest treasures is dear friends. You know, the ones who you can re-connect with in minutes – even when life takes you in different directions, casting you miles, even states apart from each other…………….
My friend Geeenie came to visit for the past week and we had such a sweet, special time together laughing (so many funny stories to share), talking (non-stop!), walking (not as much as we should have), cooking (a little more than we should have) and catching up with each other’s lives (never quite enough). She left this morning and that’s why I decided to sooth my sad spirit and do a bit of baking – it also made the mountain of ironing I was attacking today a bit more fun. 🙂
I had been wanting to try this interesting technique for yeast rolls ever since I saw the Almond Fans on one of my favorite blogs; Salad in a Jar by my friend, Paula. They looked beautiful, unique and not too difficult considering her spectacular results. While Paula’s rolls have a sweet cinnamon-sugar filling along with a cream cheese icing, I decided to make mine savory with some of my favorite flavors; Parmesan, garlic and rosemary.
I was quite delighted (almost forgetting to be sad that my friend, Geeenie was on a plane, winging her way home), when I peeked into the oven halfway through the baking time and saw them rising up ………. so pretty with swirls and layers of lovely herby-cheesey delightfulness! And the aroma, oh my, was incredible!
Paula makes her rolls in a bread machine which greatly simplifies the whole process. I use my stand mixer with the dough hook attached and, like Paula, let the machine do all the kneading work. After a rise of one hour or less, the dough is (literally) “ready to roll”, fill and bake. Yum, yum, yum! You’ll definitely want this recipe in your fall and holiday baking repertoire!
P.S. I know, I know, I did blog yesterday about eating healthier (but this was therapy :)) and I’m actually giving most of these wonderful rolls away (sniff, sniff – of course I did have a sample to make sure they were blog worthy!). Oh, and I did make a wonderful salad for dinner – Vietnamese Salad with Grilled Bahn Mi Burgers – deliciously fresh, vibrant and healthy! Check back next week for the recipe!
Parmesan, Garlic and Rosemary Dinner Roll Fans
½ cup warm water, 100-110˚
½ cup lowfat sour cream
2 tablespoons sugar
1 teaspoon salt
½ cup (1 stick) butter, softened
4 ½-5 cups all purpose flour
5 teaspoons active dry yeast
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup fine grated Parmesan cheese
1 large egg
1 tablespoon water
1. In large mixing bowl combine [active dry] yeast, water and sugar. Let stand 10 minutes, or until slightly bubbly. With dough hook attached miix in sour cream, salt, eggs and butter. Add 4 1/2 cups flour and knead for 8-10 minutes. While kneading dough should form into a ball and leave sides of bowl. Add a bit more flour if necessary. Put into a greased bowl, cover and let rise in a warm place until doubled in size, about 45 minutes. Punch down and let rise again until almost doubled, about 35 minutes.
2. While dough is rising, melt butter in a small sauté pan. Add olive oil and garlic and sauté for 2-3 minutes until garlic is softened and fragrant. Set aside to cool.
3. On a lightly floured board, divide dough into two portions. Roll each half to 12″ x 15″ rectangle.
4. Spread half of butter/oil/garlic mixture on one rectangle. Sprinkle with half of Parmesan cheese and half of rosemary. Begin rolling from long side and roll up tightly as possible. Flatten log slightly with palms and slice log into 6 pieces. Then using a sharp knife, make 3 cuts into each piece, cutting to within 1/2″ of the other side. Twist each slice slightly to make it lay somewhat flatter.
6. Combine egg and water and mix well. Brush rolls with egg wash and sprinkle with rosemary.