Geppetto’s Garlic Parmesan Rolls |
|
 |
Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 4 |
|
The peeled garlic found in a jar is a huge time-saver in this recipe. This is from Relish Mag - they sound so good - haven't made them yet but keeping them here for future baking. These will need to sit in the fridge overnight. Ingredients:
1 1/2 tablespoons active dry yeast |
1 tablespoon sugar |
2 cups warm water (105f to 115f) |
3 cups bread flour, divided |
1 tablespoon salt |
3 cups all-purpose flour |
2/3 cup pure olive oil |
2 1/2 cups shredded parmesan cheese |
1/2 cup diced garlic |
1/2 teaspoon oregano |
Directions:
1. Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.
2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
6. Preheat oven to 400°F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
7. Bake 20 to 25 minutes, until golden brown.
|
|