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Tuesday, October 21, 2014

Parmesan Slider Rolls

These were really good, as soon as my daughter took a bite she declared "these are delicious mommy".  Everyone in our family loved them and hubby and I decided these would go well with tomato basil soup, here are two of my favorite soup recipes. (http://raeganmirickfoodblog.blogspot.com/2014/03/easy-tomato-soup-and-grilled-cheese.html) (http://raeganmirickfoodblog.blogspot.com/2013/08/asiago-tomato-basil-soup.html).  Like I said these were really good but next time I think I might add some garlic and onion powder to the dough...

Make sure to read my notes in ( ).

3 3/4 cups unbleached bread flour, plus more as needed
1 pkg active dry yeast
2 tsp salt
1 1/3 cups warm water
1/2 cup freshly grated Parmigiano-Reggiano cheese
Olive oil, for brushing
1 egg yolk
 
In the bowl of a heavy-duty stand mixer, add the warm water and sprinkle yeast over it.
Let sit for 10 minutes.
Add the flour and salt and mix on low.
Sprinkle 1/4 cup of the cheese over the dough.
Knead on low until the mixture pulls away from the sides of the bowl and then increase the mixer speed to medium and continue to knead until the dough is smooth and elastic, 12 to 15 minutes, adding more flour if the dough is too sticky.
Transfer the dough to a floured work surface and knead by hand for 1 to 2 minutes.
Form the dough into a ball, brush it with a little olive oil and return it to the bowl.
Cover with a towel and let rest in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
Use a greased/silpat-lined baking sheet (I needed two).
Place the remaining 1/4 cup cheese on a plate.
Punch down the dough.
Return it to the floured work surface and knead a few times.
Then, using your palms, roll the dough to form a log about 12 inches long.
Cut the log in half crosswise, then cut each half into 6 pieces.
Fold the dough under into into a ball, roll it in the cheese to coat lightly and evenly, shaking off any excess. (For me it was easier to flatten them THEN roll in the cheese).
As each ball is coated, place it in the pan/cookie sheet and press down slightly to form a 2-inch disk.
Cover loosely with plastic wrap and let rise again in a warm place until doubled in bulk, 30 to 40 minutes.
Position a rack in the lower third of an oven and preheat to 425.
Beat the egg yolk with a tablespoon of water and brush the tops of the rolls.
Sprinkle the top with the cheese remaining on the plate.
Using a razor blade or sharp knife, cut a shallow slash in the top of each ball.
Bake for 5 minutes.
Reduce the oven temperature to 375 and continue baking until brown and crusty, 10 minutes more.
Transfer the pan to a wire rack and let the rolls rest in the pan for 1 to 2 minutes, then remove them from the pan.

Raegan Mirick's photo.


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