by lapadia
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lapadia's Notes:
ExpandDOUGH – WET INGREDIENTS Ask a question about this ingredient
In a 2 cup measure, stir to combine the following ingredients: Ask a question about this ingredient
1/3 cup dry powdered milk Ask a question about this ingredient
1 cup warm water Ask a question about this ingredient
2 tablespoons butter - melted Ask a question about this ingredient
1 egg – lightly beaten Ask a question about this ingredient
DOUGH – DRY INGREDIENTS Ask a question about this ingredient
In the work bowl of a mixer fitted with a dough hook, combine: Ask a question about this ingredient
2-3/4 cups bread flour Ask a question about this ingredient
1 packet Rapid Rise yeast Ask a question about this ingredient
1 teaspoon sugar or (optional) 1 teaspoon Diastatic Malt Powder - I order mine from King Arthur Ask a question about this ingredient
1 tablespoon finely minced fresh rosemary (preferred) Ask a question about this ingredient
OR 1 teaspoon dry rosemary and the salt (below), crushed together in a mortar and pestle Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
FILLING INGREDIENTS Ask a question about this ingredient
Prepare the filling ingredients and set aside until ready to assemble the roll Ask a question about this ingredient
1/2 pound thinly sliced Black Forest Ham. Note: enough to cover a 9x12 raw dough rectangle Ask a question about this ingredient
Combine the following cheese: Ask a question about this ingredient
1/4 cup micro-plane grated hard cheese such as Parmesan Ask a question about this ingredient
3 cups grated mozzarella, Jarlsberg and a cheddar mixture Ask a question about this ingredient
Combine the following 2 ingredients: Ask a question about this ingredient
1/3 cup chopped red pepper Ask a question about this ingredient
1/3 cup chopped green onion Ask a question about this ingredient
Turn the mixer on low and slowly add the wet ingredients to the dry. When a dough forms and starts to come together, increase the speed to medium.
Ask a question about this stepStop the machine periodically to scrape the dough off the hook, if needed. Mix until the dough is pulling away from the sides of the bowl, add more flour if needed, but keep in mind that this dough should be soft; on the wet side.
Ask a question about this stepTurn out onto a lightly floured work surface and knead until smooth and soft, adding a sprinkling of extra flour if needed to keep from sticking to your hands.
Ask a question about this stepForm the dough into a round and place into a lightly greased bowl, cover with plastic wrap and let rise until doubled in size – about an hour.
Ask a question about this stepPunch down and knead the dough. Cover and let rest for 15 minutes to 1/2 hour.
Ask a question about this stepMeanwhile, melt the butter. In a 9x13 baking dish brush with 2 tablespoons of the melted butter, sprinkle in 1/3 cup of the pepper/onion mixture and 1 cup of the cheese mixture. Set aside until needed.
Ask a question about this stepOn a lightly floured counter; press the dough into a 9x12-inch rectangle. Brush with the last tablespoon of butter.
Ask a question about this stepLayer the dough with filling ingredients, starting with the ham, then cheese and red pepper/onion.
Ask a question about this stepStarting with the longest end of the rectangle, roll up and pinch the seam together.
Ask a question about this stepFor 6 large rolls, cut the dough roll every 2 inches and assemble them into the baking dish. Note: cut into 1 inch slices for 12 smaller rolls.
Ask a question about this stepCover buns with plastic wrap and rise for an hour or until doubled. Preheat oven to 325 degrees.
Ask a question about this stepBake for 35-40 minutes.
Ask a question about this stepLet buns sit in the baking dish for 10 minutes; take a spatula around the edges to loosen (if needed).
Ask a question about this stepLet buns sit 10 more minutes and then invert the baking dish onto a platter, let sit 5 minutes and then pull the buns apart.
Ask a question about this stepNOTE: These rolls were referenced here on Food52 at:
Ask a question about this stephttp://www.food52.com/recipes/10816_april_foolin_in_the_oven
Ask a question about this stepMorning! You know, this is the savory version of my Cherry Almond Cinnamon Rolls..very easy to make if you like working with yeast dough. :)
I love yeast dough, thats great to know. My grand daughters are exact opposites one likes sweets the other doesn't I could do half the dough with the savory recipe and the other half the sweet rolls. Brilliant!
Where the actual yeast dough ingredients vary a little between the two is: For the SWEET version the wet ingredients have some honey. For the SAVORY version (no honey in wet ingredients) but the dry ingredients include rosemary and a teaspoon of granulated sugar or malt powder.
I made these for breakfast this morning and they were so good! I didn't have ham, so I used diced kielbasa instead. Will definetly be making these again!
HI VanessaS! Love hearing back from you, thanks, so glad you liked them. Yum your kielbasa idea sounds delicious!
Great recipe L - can I use something other than powdered milk? Don't want to go to the store.
Hi, SKK! Well in that case I would use 1 cup of milk 1% or 2 in place of the water.
The "madness" in my mind made me HAVE to try and type in a reply under mrslarkin's comment...I am hitting the ADD button, now, to see if it worked. Have a nice day everybody!!!!
Hmmm, hey mrslarkin, I actually added my comment in the proper box, like in below your comment :) Glitch, Glitch!
whoa, i just hit the reply to your comment and now i'm typing over your face. there should be a special OXO prize for the person who can find the most bugs. hehe.
Nothing ridiculous about these yummy rolls, lapadia you are a genius!
Wow, lapadia! My tummy is rumbling looking at this recipe.
Lapadia - I want these now!!!
good Lord, you're like a brilliantly-mad scientist! These look ridonkuliciously good, lapadia.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
oh. my. yum.