Thursday, May 26, 2016

Celebration Rolls

My daughter requested these to take to work today.  They are some of the best rolls I make.                                                         
 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 flour. Knead until you have a nice smooth dough. Cover and allow to rise until doubled in bulk.

Roll the dough out on a lightly floured surface into a large rectangle about 1/4 inch thick.  Brush it with melted butter.

I missed a pic but sprinkle the rectangle with grated cheese.  I used Provolone, Fontina and Paranno.  Use whatever you like.  I also added a layer of Jambon Serrano.  You don't have to add meat but if you do, use what you like.  These are very good made with chicken and cheddar.  Roll the rectangle into a log.

Slice the log into 12 pieces and place them on a parchment covered cookie sheet.  Spread the tops open a bit and brush them with melted butter.


Bake them at 425 degrees for about 25 minutes until they turn golden.

Cool them on a rack.

This is my daughters favorite part.  I bake them on a slice of sandwich sized pepperoni.