The Fresh Loaf

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Parmesan Scallion Rolls

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isand66's picture
isand66

Parmesan Scallion Rolls

I just returned from my latest trip to China for work and was itching to have some decent bread to eat.  China is not known for their bread so I was starting to suffer bread withdrawal.

My starter is in serious need of some tender loving care after sleeping in the refrigerator for a couple of weeks so I had no choice but to make a yeasted dough.

I used a good portion of First Clear flour along with durum, white whole wheat (to get a little healthy grains in there), bread flour and some potato flour.

I used some dried scallions, fresh grated parmesan cheese, olive oil and milk for the liquid.

The final rolls came out nice and tasty with a nice soft crumb.  These are perfect for sandwiches or burgers or just with a smear of cream cheese.

IndividualFinal

ParmesanScallion-Rolls

Directions

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 5 minutes at speed number 2.  Note:  make sure to leave about 50 grams of milk aside and add only if necessary.  The dough should form a ball and clean the side of the mixing bowl.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 hour.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.  I used poppy seeds and some more grated parmesan cheese.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumbshot

Comments

dabrownman's picture
dabrownman

Well risen and brown - they have to be tasty with the onions and parmesan. Where's the beef ....burger?  Glad you got home safe and sound and that you could right back to baking.   How much white whole wheat did you put in there.

isand66's picture
isand66

Thanks DA.

I messed up the chart.  I knew I missed something.  Will have to fix later.  It was only a small amount just to sneak some whole wheat flour in there.

A burger does sound good right about now.

Regards,
Ian

annie the chef's picture
annie the chef

I thought you can have whatever in China these day. :)

Hope you are feeling better after having those bread roll.  Poor Ian!  May be you should bring your starter with you next time on your business trip.  I hope there are plenty of flour in China.

Annie

isand66's picture
isand66

Thank you Annie.

I wish I could bring my starter and bake while I was in China, but I don't think that will ever happen.  Once in a while one of the hotels I stay at has some decent bread, but most of the time it is pretty bland and tasteless.

Regards,
Ian

trailrunner's picture
trailrunner

Those look great...ham and cheese would be great on one too !  Have you tried making your starter into a very stiff kneadable dough before you leave it for lengthy periods ? It works very well. I have done it for as long as 3 months. All you do it remove a ball of the stiff dough and cover with water...leave on counter...it starts to bubble again and voila ....starter ready. Just a thought. Glad you got home safe and sound. My nephew and his wife and 2 children live in Tsingtao ( Qingdao) . c

isand66's picture
isand66

Thanks Trailrunner.

Actually my starter does quite well sitting in the refrigerator fora couple of weeks. I just refreshed it as usual and it came right back to life.

I will have to look up where your nephews family lives and see if I, in the neighborhood.

 

dabrownman's picture
dabrownman

Tsingtao but they do have some decent beer.  Cheap there too but not here so better to drink it there:- and cry in your beer for not finding any bread to eat.

SCruz's picture
SCruz

When I travel the first thing I too want to do after greeting my family is refresh the starter and bake bread. What a wonderful pastime we indulge. Beautiful rolls.

Jerry

 

isand66's picture
isand66

Thanks Jerry.

I know what you mean.  We came home from being out all day yesterday and the first thing I did when coming home was photograph the rolls before it was too dark..My cats had to wait for dinner :)

Floydm's picture
Floydm

Those look great, Ian.  Welcome home!

isand66's picture
isand66

ThanksThanks Floyd.

It's nice to be home.

Ian

hanseata's picture
hanseata

looking rolls, Ian, and scallions and parmesan are a great combination.

Karin

 

isand66's picture
isand66

Thanks Karin.   I bet a little pumpkin would have tasted well to :)

Wingnut's picture
Wingnut

Tasty looking rolls mate. I just made some more Pita with Scallions in them, great onion-y flavor.

Cheers,

Wingnut

isand66's picture
isand66

Thanks Wingnut.

I ate some great Naan with scallions in China last week and it was terrific so I'm sure your pita was just as tasty

Regards

Ian.  

Skibum's picture
Skibum

Potato flour is an interesting addition and parmesan and scallion are two of my favourite flavours.  I will have to add this to my increasingly lengthy 'to bake' list . . .

Regards, Brian

isand66's picture
isand66

Thanks Brian.  You can sub real potatoes if you don't have any potato flour.  Let me know how they come out if you try them.  Make sure to rehydrate the scallions in the milk.

Cheers

Ian

varda's picture
varda

Those rolls look wonderful.   A quick antidote to bread withdrawal.   I must try these or one of your other many cool roll recipes.  -Varda

isand66's picture
isand66

Appreciate your kind words Varda.

I hope you get a chance to try them one dart.

Hope your market sales are going well.

Regards

Ian

Mebake's picture
Mebake

Those are fine looking rolls, Ian!

Yesterday i had no decent bread either, not a scrap! I know what bread withdrawal symptoms are.

Welcome home my friend.

-Khalid

isand66's picture
isand66

Thank you Khalid.

It's nice to be home.

I'm working on another bread now...rolls are good but I must have some hearty bread as well and soon :).

Regards,
Ian

dabrownman's picture
dabrownman

but you have been wanting to do a nice multigrain majoriity rye bread in cocktail size - possibly low and slow cooked . Hanseata's challenge to do one is right up your alley.

I couldn't find the chestnut flour so Lucy came to the rescue and ground up some almonds, pecans, Brasil nuts, pistachios and walnuts to make a 'better than chestnut; flour. 

Happy baking Ian

isand66's picture
isand66

Yes I saw that but not sure I have the time this week as my father in law is visiting.  I was going to bake something by now but I had to refresh my starter again as it was not lively enough so now I may have to wait a few days more.