The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gorgonzola Rolls

cfraenkel's picture
cfraenkel

Gorgonzola Rolls

My DH bought a giant brick of Gorgonzola. (without telling me) and now has told me "we need to use that up!"  Last night I stuffed Gorgonzola in hamburgers (delicious!) but it got me thinking about our youth.  Back many years ago we used to go to a tiny little Italian restaurant near Boulder, CO where they made these amazing Gorgonzola rolls.  All I remember is that they were light and fluffy, and tasted blissfully of Gorgonzola and Olive oil. 

Now I have decided to re-create these rolls, (with the brick) and am wondering if anyone has some advice.  The texture as I recall was similar to Brioche, can you do that with Olive oil?  Or part Olive oil?

Any advice is welcome, I have starter, yeast and many flours ready for the adventure! 

Thanks!

cfraenkel's picture
cfraenkel

My DH reminded me that the place was in Nederland. 

Abe's picture
Abe

For bread rolls traditional to the Netherlands, including Gorgonzola into the search, the results were jumbled and didn't come up with the exact parameters.

I think the Gorgonzola was a local addition to a traditional Dutch bread roll something like this. The KA recipe has everything you would find in a Brioche.

As far as olive oil goes I would think reducing by 25% (and perhaps making up the loss with extra hydration) would be the way to go.

IPlayWithFood's picture
IPlayWithFood

Not gorgonzola rolls, but if you want to use up gorgonzola cheese fresh pasta goes beautifully with it:

1 egg (or 2 yolks if you want to do it exactingly) to about 90-100g of flour thereabouts, knead then leave to sit for 15min before rolling out (which can be done, and cut, by hand, dusting with a bit of rice flour to prevent sticking if necessary)

For the sauce saute garlic and shallots in some butter, then add gorgonzola to taste and finish off with about 1.5tbsp of cream (though I substituted greek yoghurt to no ill effect because that is what I had in my fridge) per person. Add-ins include broccoli (boil it long enough that it can be mashed into the sauce), bacon, leeks, walnuts or (as they do in Sicily) pistachio nuts. Toss the cooked pasta with the sauce in the pan to ensure all of the pasta is evenly coated, and add some (starchy) pasta water if the sauce is a bit too dry!

cfraenkel's picture
cfraenkel

I have gorgonzola rolls on the brain now so will give them a shot.  I'll document and let you know how they come out.  I'm going to start with the recipe above and modify from there. 

dabrownman's picture
dabrownman

Add Gorgonzola  and your done:-)

cfraenkel's picture
cfraenkel

I added 110g of gorgonzola and done It is a little sweeter than I like and the crust isn't crunchy enough, but the flavour is great .

cfraenkel's picture
cfraenkel

I added 110g of gorgonzola and done It is a little sweeter than I like and the crust isn't crunchy enough, but the flavour is great .