Parmesan Pull-Aparts

Nice fluffy and light rolls!

So this is my third entry into what was suppose to be a 4 part series throughout the month of February (and yes, I am sadly aware that it is March already, but only just!!!). This is all part of our Gourmet bread challenge and BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker’s Bench. You could say that I was one batch behind. I keep threatening to catch up but that just may not be in the cards...


For my third and final entry I had to try the Parmesan Pull-Aparts. They looked and sounded like ones that we get at a small local restaurant here and I couldn't wait to try them. Gourmet Magazine describes them as brioche like in texture without all of the extra work! Sign me up.

When you are done here please be sure to head over to my baking buddies sites... Andrea of Andrea's Recipes; Claire of The Barefoot Kitchen (who also designed our cool badge!); Kelly of Sass & Veracity; Courtney of Coco Cooks; and Sandy of At the Baker's Bench ~ I'm sure they'll have something wonderful going on in their ovens too.

My 9 inch pan turned out to be only 8 inches hence the overflowing appearance...

Parmesan Pull-Aparts

Ingredients:

• 2 teaspoons instant yeast granules
• 
  
• 1 tsp mild honey or sugar
  

• 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons for sprinkling


• 1 1/4 cups grated Parmigiano-Reggiano cheese


• 1 teaspoon salt


• 2/3 cup milk, warmed to 105-115 degrees F (I used 1% )


• 3 large eggs, divided


• 5 tablespoons butter, softened, cut into tablespoon-size pieces


• 1 tablespoon water

Directions:

1. In the mixing bowl of a stand mixer, combine yeast, sugar, flour, salt, and cheese; whisk together. Add milk and beat at low speed with the paddle attachment until dry ingredients are moistened.


2. Increase speed to medium and beat in the first egg. Add second egg and beat well. Stop mixer and scrape down sides of bowl and paddle occasionally. Continue to beat until a soft, sticky dough forms, about 2 to 3 minutes.



3. Start beating in butter, 1 tablespoon at a time, until dough is elastic ~ about 2 more minutes. The dough will still be very sticky at this point.


4. Scrape dough into center of bowl, sprinkle with remaining 2 tablespoons of flour.



5. Cover with a sheet of plastic wrap and a kitchen towel. Let sit at warm room temperature for about 2 hours, or until dough has doubled in size.



6. Gently punch dough down but don't knead it. Turn it out onto a floured surface. Don't worry ~ the dough will be very gassy and light, but it won't be all that sticky. The flour you dusted it with before will keep it from sticking to the bowl; it should come out fairly neatly.




7. Gently form the dough into a rectangular shape. Go easy here ~ you don't want to press the gas out of the dough, you just want it to form a rough rectangle so it's easier to cut into equal pieces.



8. Cut the rectangle in half lengthwise, and then into 12 equal parts.




9. Roll each part into a ball and place in a greased 9" x 2" cake pan, leaving space between the balls.



10. Cover with a tea towel and let rise in a warm, draft-free place for about 1 to 1 1/2 hours, till rolls have puffed and fill the pan.



11. Preheat oven to 375 degrees F. Mix remaining egg with 1 tablespoon water and brush over tops of raised rolls in pan. Bake until golden brown, about 20 to 25 minutes.



12. Remove pan from oven and run a thin-bladed knife around the edge of the pan to loosen rolls. Invert onto a large spatula or a small rack and then invert again onto a cooling rack. Cool at least 20 minutes before pulling apart and eating.

Makes 12 rolls

Made even better reheated with some garlic butter and more Parmesan! How could that not be good???

Will I make these again? I loved these rolls. Out of all the rolls (yep all 3 of them) these were my favorite. They were simple, elegant looking and fast. All things that are incredibly important to me.

Despite me being late and being short one recipe I loved doing this challenge with my fellow bakers! I think the main thing that it did was remind me how incredibly much I like getting my hands into some yeast breads and kneading with my hands. Don't get me wrong I love the recipes where I could use my KitchenAid but I really LOVED the ones I created with my hands. I have promised myself that I am going to start making some of my weekly bread using the old fashioned hand kneading method!!!


I am submitting this to Sandy of At the Baker’s Bench for her BYOB event as well!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Rye Walnut Rolls

So this is my second entry into what was suppose to be a 4 part series throughout the month of February. This is all part of our Gourmet bread challenge and BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker’s Bench. You could say that I was one batch behind. I keep threatening to catch up but that just may not be in the cards...


So this week I decided I just had to try the Rye Walnut Rolls. And why was that you ask? I had all the ingredients and did not have to leave the house to get anything!!!

Am I pleased with how these turned out? Somewhat. I may have messed up a bit. I DID NOT want 24 rolls so I halved the recipe. Now have more than a little experience with baking bread so this should not have been too bad but I was very distracted and even when I turned it onto my board to start kneading it was way too dry and I should have added some more liquid right then. Oh well. I eventually got the texture right but it was still a really tough dough to work with. I did not get the elasticity that I like when I am kneading bread. Also my timing was bad and I had an errand to run after I picked the girls up so I think they started to deflate from too long of a rise. Despite all of my errors these rolls turned out great. Nice sweet flavor from the onions in a nicely textured dough. T had one of these with roasted chicken, tomato and lettuce. Held up great to that!!!

When you are done here please be sure to head over to my baking buddies sites... Andrea of Andrea's Recipes; Claire of The Barefoot Kitchen (who also designed our cool badge!); Kelly of Sass & Veracity; Courtney of Coco Cooks; and Sandy of At the Baker's Bench ~ I'm sure they'll have something wonderful going on in their ovens too

Rye Walnut Rolls (Gourmet Magazine February 2009)

Makes 24 rolls.

Equipment

8 to 10-inch saute pan
sieve
medium bowl
stand mixer with hook attachment
2 baking sheets, lined with parchment or lightly greased
large mixing bowl

Ingredients

1 medium onion, chopped (1 cup)
1 tablespoon salt, divided
1/2 cup (120 ml) olive oil
2 cups (480 ml) whole milk
1-3/4 teaspoons instant yeast (or 2 teaspoons active dry yeast)
1/4 cup (60 ml) warm water (105-115° F/41-46° C)
1 tablespoon honey or sugar
5-1/2 cups (660 g) unbleached all purpose flour, plus extra for dusting
1 cup (128 g) rye flour
1/2 teaspoon black pepper
3/4 cup (56 g) walnuts, toasted, cooled, and coarsely chopped
egg wash (1 large egg beaten with 1 tablespoon water)
1/4 cup (34 g) poppy seeds or nigella seeds

Preparation

1. Heat the saute pan and cook the onion in the olive oil with 1/4 teaspoon of the salt until it’s soft, about 4 to 5 minutes. Drain the onions in the sieve over the medium bowl. Add the milk and stir.

2. In the bowl of the stand mixer, mix the all-purpose flour, rye flour, pepper, yeast, and the rest of the salt. (If using active dry yeast, stir together yeast, warm water, and honey in large bowl and let stand until foamy, about 5 minutes. If mixture doesn’t foam, start over with new yeast. Add flours and remaining salt to yeast mixture.)

3. Add the warm water and honey to the milk mixture, then pour into the dry ingredients. Mix on low until a soft dough forms. Turn the speed up to 2 and mix until the dough is smooth and elastic, up to 6 minutes. (To mix by hand, add the ingredients in order described to large mixing bowl. Stir with wood spoon until a soft dough forms. Turn the dough out onto a wooden surface that is lightly dusted with flour. Knead by hand until the dough is elastic and smooth, about 6 minutes.)

4. Add the onion and the chopped roasted walnuts, then mix again on low until everything is evenly distributed. (By hand: Pat the dough into a 9-inch square and sprinkle on the onions and walnuts. Fold the dough over to enclose the filling and pinch the edges to seal. Knead the dough to distribute the onions and walnuts throughout, about 2 minutes.) The dough will be lumpy. Push back in any pieces of onions or nuts that pop out, though this might be easier said than done.

5. Put the dough into a lightly oiled large mixing bowl and turn to coat. Cover the bowl with plastic wrap and a kitchen towel. Allow to rise in a draft-free spot at warm room temperature until doubled, about 1-1/2 to 2 hours.

6. Dust a work surface with flour. Punch down the dough, but do not knead. Divide in half and cover one half with plastic wrap. Roll the other half into a 12-inch (30.5 cm) log. Cut the log into 12 equal pieces and roll each piece into a ball. Place the rolls 2 inches (5 cm) apart on the prepared baking sheet. Cover with a tea towel. Make the rest of the rolls, place on the other baking sheet, and cover.

7. Allow to rise covered at warm room temperature until doubled, up to 90 minutes.

8. Place oven racks in the upper and lower thirds of the oven. Preheat to 375° F/190° C.

9. Brush the rolls with the egg wash and sprinkle with the poppy seeds. Bake for about 12 minutes, then rotate and switch the pans and bake for another 8 to 12 minutes, until golden brown.

10. Remove from the oven and allow to cool for 20 minutes on a wire rack, then serve.

I am submitting this to Sandy of At the Baker’s Bench for her BYOB event as well!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Orange Pumpkin Cloverleafs

Once again I was lucky enough to be included in a baking event based around the recipes in Gourmet Magazine (remember the 12 days of Cookies?). Unfortunately with my crazy schedule and all of the things I have committed myself to life got in the way and these were suppose to be made and posted last week!!! Thank goodness my baking buddies are a pretty forgiving bunch...

This is all part of our Gourmet bread challenge and BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker’s Bench. The plan was that out of the month of February we were to choose 4 recipes for rolls from 6 recipes that Gourmet Magazine and post one a week. I failed the first week but I will not them down again!!!

When you are done here please be sure to head over to my baking buddies sites... Andrea of Andrea's Recipes; Claire of The Barefoot Kitchen (who also designed our cool badge!); Kelly of Sass & Veracity; Courtney of Coco Cooks; and Sandy of At the Baker's Bench ~ I'm sure they'll have something wonderful going on in their ovens too.

For my first roll recipe I chose to make the Orange Pumpkin Cloverleafs. They turned out to be a real simple roll but I don't find much flavor in them. Could just be me though...I did have to use Clementine's instead of oranges and homemade roasted and pureed pumpkin instead of canned pumpkin. That may have made a difference!

Orange Pumpkin Cloverleafs (Gourmet Magazine)
Makes 1 dozen rolls
Active time: 40 mins Start to Finish: 4-3/4 Hr (includes rising)

3/4 stick unsalted butter, melted, divided
2 tsp active dry yeast (from a 1/4 -oz package)
1/4 cup warm milk (105-115 degrees)
1 Tbsp mild honey or sugar
2-3/4 cups all purpose flour plus more for kneading and dusting
1 -1/2 tsp salt
1/3 cup canned pure pumpkin (I used roasted and pureed pumpkin I had frozen)
2 large eggs, divided, plus one yolk (never figured out what to do with it all so only used 2 eggs)
1/2 tsp grated orange zest (I used Clementine's :))
2 Tbs fresh orange juice (I used Clementine's-seeing a trend here?)
1 Tbsp water

Equipment: 12 holed muffin tin

• Butter muffin cups with 1 Tbsp melted butter.
• Stir together yeast, warm milk, and honey or sugar in a large bowl and let stand until foamy, about 5 minutes (if mixture doesn't foam, start over with new yeast)
• Mix flour, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 Tbsp butter into yeast mixture with a wooden spoon or spatula until soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep the dough from sticking, until dough is elastic and smooth, 6-8 minutes. Form dough into a ball.
• Put dough in an oiled large bowl and turn to coat. Cover bowl with some plastic wrap and a kitchen towel and let rise in a draft free place at warm room temperature until doubled about 1-1/2 - 2 hrs.
• Punch down dough (do not knead) then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12 inch long log (keep remaining half covered in plastic.)
• Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1 inch ball by cupping your hand and pushing dough against work surface as you roll in circular motion. Put 3 balls side by side in each of 6 muffin cups.
• Make more rolls with the remaining dough in the same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above the rim of the muffin cups, 1 to 1-1/2 hrs.
• Preheat oven to 375 degrees with rack in the middle.
  
• Whisk together the remaining egg and water and brush on top of rolls. (You will have leftover egg wash).
• Bake until golden brown, about 20 minutes. Transfer to a rack and cool at least 20 minutes.
• Cooks note: Rolls are best the day they are made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350 degree oven until warmed through, 5-10 minutes.

I am submitting this to Sandy of At the Baker’s Bench for her BYOB event as well!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Dinner Rolls

This recipe is one that I made for Thanksgiving and didn't get a chance to post because I was deep in the heart of the 12 Days of Cookies right after Thanksgiving. I thought with Christmas Day being just 2 days away I had better get the recipes that I am going to be using in one place.

I made these to go with the Pumpkin Sage Dinner Rolls that I was going to be serving. I wanted something that would be a bit more child friendly and these definitely fit the bill. The kids were snacking on these before dinner while we were eating the Brie with Fig Preserve Appetizer!

This is a simple straight forward recipe that made some delicious little rolls.

Dinner Rolls (Better Homes and Gardens New Cook Book)

Ingredients:

• 4-1/4 to 4-3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter, margarine, or shortening
• 3/4 teaspoon salt
• 2 beaten eggs

Directions:

1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.

4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.

Rosettes: Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.

Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.

Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up.

Make-Ahead Tip: Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.

I made these into butterhorns and it seems I need a bit more practice with this. LOL!!!

They were a nice, light, fluffy dinner roll that went well with everything!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Pumpkin Sage Dinner Rolls

I have a lot of roasted pumpkin puree. Just stands to reason that I am going to be making a lot of pumpkin recipes. Somehow T. missed that memo...

I decided the other day to test some pumpkin rolls that I had seen in this months Family Fun magazine. They turned out incredibly well and would have even been better had I followed ALL of the directions. I usually have so many things that I am working on at one time that I mess up. I am going to make these for Thanksgiving as even with the mess up they were that good.

Be sure to follow ALL of the direction and make that last split in the dough. Mine only made it halfway through the division. I realized after about the third muffin cup that I had messed up but I couldn't fix it all. I ended up with 8 HUGE rolls when I should have had 12!!! Oh well. At least it's been tested...

See the error of my ways??? HUGE ROLLS!

Pumpkin Cloverleaf Rolls (Family Fun Magazine)

Ingredients:

3-3/4 cups flour, plus more for sprinkling
1 pkg or 2-1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen and thawed pureed pumpkin or squash
1 lg egg
1/2 cup water
8 fresh sage leaves, slivered (or 1-1/3 teaspoon dried leaves)
1/2 cup butter

Directions:

1. In a large bowl, mix together the flour, yeast, and salt, and set it aside.

2. Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (The liquid mixture should be less than 110°; anything hotter might kill the yeast.)

3. With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.

4. Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled. (very important step unless you want really HUGE rolls!)

5. Drizzle or brush each roll with 1/2 teaspoon of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot (at least 70°) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.

6. Heat the oven to 350°. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozen.

These were really a delicious change from just the regular yeasty rolls that are normally on my table! I can't wait to serve these!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com