Celebration Rolls

I haven't made these in almost a year and I don't know why. These are fantastic rolls.

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The day before you make the rolls, make the starter.

Combine:

1 1/4 cups of bread flour
1 tsp. salt
1/2 tsp. rapid rise yeast
1/2 cup of cool water

Mix this together. It will be stiff. Cover it with plastic wrap and let it sit in a warm place for 24 hours.


To make the rolls:

Pour 1 cup of water into your mixer bowl and add 1/2 teaspoon of rapid rise yeast.


Add all of the starter. Mix in 1 teaspoon of salt and 3 1/2 cups of water. Knead until you have a nice smooth dough. Cover and allow to rise until doubled in bulk.




Saute' some onions and set them aside to cool.


When the dough has risen, roll it out into a thin rectangle.


Spread it with soft butter.


Sprinkle it with granulated garlic and grated Gruyere cheese.


Place them on parchment covered cookie sheets.


I always double the recipe when I make these. The second batch was filled with the sauteed onions and Fontina cheese.


Slice them into 1 1/4 inch pieces.


Let them rise until they puff a bit.


Cool them on wire racks.

You can use all kinds of cheese and fresh herbs from your garden in these.