Sunday, June 5, 2011

Celebration Rolls

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

BTW...if anyone collects Dedham Pottery and wants a really good deal on some, visit the Blog Tech's store by clicking on his pic on my sidebar. He is putting a bunch of it up today.

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


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.