Wooo. I’m making pasta again for supper tonight (nothing special, just store-bought pesto sauce with some chicken breast), so I thought it was time again to make these rolls, which I’d made for a big family dinner quite a while ago. I have a strange obsession with tiny servings of recipes, though (mainly because I never cook for more than two or three people), so I figured I’d scale this down, and make only two for Papa and Dad tonight.
- rounded 1/2 tsp active dry yeast *
- 2 tbsp all purpose flour
- 1/8 tsp white sugar
- 1/4 cup warm water (100-110 F)
- 1/4 tsp salt
- 3/4 tsp olive oil
- 1/4 egg **
- 1/4 cup and 3 tbsp all purpose flour
- 1 tsp melted butter or margarine
- 1 clove garlic, finely minced
- 3 tbsp freshly grated parmesan cheese, or more to taste, divided
- 2 tsp freshly chopped parsley
- olive oil for brushing (or a little extra melted butter or margarine)
*Yeast comes in packages of 0.25 oz, or 2 1/4 tsp. For this recipe you need a 1/4 of a package, which is just barely over 1/2 a tsp. Go for a rounded teaspoon, but because yeast runs away, you’ll get the amount you need 🙂
**A single egg has about 4 tablespoons worth of egg in there, once well beaten, so beat it, then scoop a tablespoon. Sometimes I find egg hard to scoop, so it’s easiest to beat it in a liquid measuring cup with an easy pour spout, and pour it into the tablespoon.
Whenever I describe these to people, I call them cinnamon rolls which have grown up, and become cheese filled, and savoury 😛
First, you need to make a sponge, which is kind of giving the yeast a little head start at rising. Mix the yeast, sugar, 2 tablespoons of flour, and warm water in a bowl, and cover. Let is rest for 15 to 20 minutes, until it becomes bubbly and foamy.
After that, you’re going to stir in the salt, olive oil, and the quarter of beaten egg. Stir, stir, stir. Next, you’re going to add the rest of your flour. This dough is super sticky, so don’t be tempted to add more, unless it really, really needs it. It should be able to just pull away from the sides of your bowl.
When you’ve completed that, cover with a damp towel, and let it rise in a warm place until it doubles in size, which should take about an hour, to an hour and a half.
Once finished rising, scrape the dough onto a generously floured surface, and then generously flour the top of it. This is a no knead dough, so pat it gently into a small rectangle, then use a floured rolling pin to roll it into a 6×3 inch rectangle, about a half inch thick. Mine was about 6×4, but 6×3 is ideal.
Take your finger, and flatten about an inch on one of the shorter sides, then go to town with your filling, avoiding the flattened bit. I brushed a generous amount of melted butter inside, then evenly sprinkled the minced garlic, chopped parsley, and about 2 tbsp of fresh parmesan cheese.
Now, sprinkle some water on the flat bit, to ensure sticking, then, going from the other short end, roll your dough into a teeny log, and cut it in half.
Then place them on your baking sheet (I used a square cake pan, instead of a massive sheet), cut side up, and cut an X on top so that your filling will be more exposed. Brush with olive oil, or extra melted butter or margarine, and then sprinkle with a little more parmesan cheese. Cover and allow to rise for another 20 to 30 minutes.
Preheat your oven to 400 F. Bake the rolls for about 20 minutes, until the tops turn golden brown. Freshly grated parmesan is ideal, but I only had slivered, so they didn’t turn out exactly as pretty as the first time, but they were enjoyed just as much!