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.
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.