The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mediterranean Rolls

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midwest baker's picture
midwest baker

Mediterranean Rolls

http://www.evatoneva.com/index.php?option=com_content&view=article&id=234:mediterraneanbreads&catid=6:pitki&Itemid=8


This recipe for Mediterrainean Rolls looks really good. I haven't made them yet but I finally have what I think is a good translation to English.The original recipe is at the above link. The amount of yeast looks high so I'd cut that down. The salt looks low but parmesan is salty so it's probably okay. Thought you might want to have the translation.


 



Mediterrainean Rolls


400-450 g flour
300 g  water
100 g Parmigiano Reggiano Cheese
7 g instant yeast
2 tsp honey
1 tsp salt
1/2 tsp rosemary
50 g olive oil (about 4 T)

Dissolve yeast and honey in 150 ml of warm water, cover and leave in a warm place to rise for 10-15 minutes.
In a bowl sift flour and salt, add the finely grated cheese, stir.
Make a well and pour the yeast and remaining water, Knead to a soft dough.
Shape it into balls and place in a greased bowl, cover it with cloth and leave in a warm place to rise until doubled in volume.
Pour the risen dough on work surface, cut it to 8 equal parts.
Shape rolls, place them in greased or parchment paper covered baking tray.
Allow rolls to rise for 20-30 minutes.
Brush them with olive oil, sprinkle with rosemary.
Bake them 20-30 minutes in preheated oven to 350 degrees F.


Mary


www.midwestbaker.blogspot.com

BellesAZ's picture
BellesAZ

They look beautiful - seriously.  I wonder why there would need to be a yeast activation if you're using instant?  Is that what the original recipe called for?  Interesting because normally I never soften if using instant.  The language from the link looks to be Greek.. do you know?  This person has some nice skills with a camera and food!

midwest baker's picture
midwest baker

I'll make them today. The language is Bulgarian, right next to Greece. It initially called for 20 grams of fresh yeast, I did the conversion for instant. I plan to just throw the yeast in with the flour. Some people always proof the yeast, so I left the instructions that way. I'll post a picture, although it won't be the quality of this one!

Mini Oven's picture
Mini Oven

Made mine half bread flour and half spelt flour and because of spelt's sweetness skipped the honey.  Used 21g of instant into the flour and mixed herbs so as soon as the dough sits 20 minutes, into the fridge for an overnight.  Rolls for morning.  Will go good with leftover lamb cold cuts.  


Mini

midwest baker's picture
midwest baker

I made the dough following the directions. It doubled nicely in 1 1/2 hours. I folded it and am going to let it rise again and then make the rolls. That's a lot of oil for the top. I think I'll just brush the tops with a tablespoon or so of olive oil. That should be plenty. I can't wait to taste them with all that cheese! Yum!


Mary

Mini Oven's picture
Mini Oven

That's what I get for baking with a head cold.  Just can't read right...  I folded my cold dough and back it went into the fridge. 

mrfrost's picture
mrfrost

And did you really use "21g instant" ??

Mini Oven's picture
Mini Oven

My little 21g package says to use for 500g flour, I used 450g flour and I was going to stick it overnight in the fridge which the yeasts aren't too keen about.   I suppose I could have used a lot less and left it out all night.   Either way I got the long ferment.  (Update: However after baking they were quite pale, so less yeast would be the way to go or to include the honey.  Live and re-learn.)


I pulled out the dough to warm up as I sipped my coffee and cleared my head.  I would say it was just about double.  It's a cold fridge.  Yesterday I did have to add a little water (figured that with the absorbant bread flour) and the cheese was sticky at first but after that first fold (and only one) the texture improoved greatly.  Now all I have to do is divide, shape, rise, decorate and bake.   I'm hoping the spelt will soften up the stronger bread flour. 


I'm trying to decide what pan to put them into.  Regular loaf pan or a spring form or something else...  and what end shape do I want for my sandwiches...  uneven toast look, or fluffy bun, or ...  I suppose if I want crust by every bite, then I should have more surface area.  Hmmm...  The dough is stiff enough to braid too.  Maybe ropes and knots.  ...or figure 8's  (norm)  or twists.   (Come on baby! let's do the twist!...)  exposing the cut edge might also look good...  


Update:  Ended up with the ropes and figure 8's.


The baking smell is intoxicating, can't miss the cheese.  I am informed that the cheese tastes is not too dominant and that I could have added more.   So far taste and texture are what I wanted.  One is gone already filled with egg salad.  I didn't find any problems with the oil is mixed into the dough.


Mini 


 

midwest baker's picture
midwest baker

I put the oil in the dough too but realized it right away and tossed it. I quickly stirred up another batch. Good thing I didn't have the cheese in yet! That's what I get for cooking by only looking at the ingredients.

midwest baker's picture
midwest baker

Here they are. Didn't put rosemary on them. My daughter doesn't like it. Brushed with olive oil both before and after baking. Didn't use anywhere near 4 T. oil. Otherwise I followed the recipe. Baked 30 min. I used good parmesan, not the stuff in the green jar. Wonderful flavor!


 


jyslouey's picture
jyslouey

This looks really good and using very basic ingredients and a simple procedure .  If I can't get this right I think I may as well give up bread making for good...clearly I don't have the makings of a good baker.