Hi blog world!
Central Ohio is supposed to have freezing rain and sleet today How depressing after the 60 degree sunny Friday we had!!
We had an amazing dinner last night — calamari, Caesar salad, and shrimp & cheesy grits. Divine! My mom and I got the same entree and Mr. P ordered the chicken ravioli and my dad ordered fillet medallions with a balsamic reduction, Gorgonzola mashed potatoes, and asparagus. YUM! I think I’ll have to try making Gorgonzola mashed potatoes…they sound out of this world!
But, today I’ll start sharing the recipes from the homemade Italian meal we enjoyed on Friday night. I am into homemade breads as of late and so while I was cleaning the house like a mad woman on Friday, I took the time to make these rolls. There’s nothing difficult about making homemade breads and rolls, but you have to be around and conscious of the timing of each proof…so they’re perfect for lazy (or busy!) days around the house.
I, personally, am not a HUGE bread person. At a restaurant or event, I will usually bypass the bread basket unless there’s something that really catches my eye. Or, that is unique like rosemary rolls. Mmmm! Similarly, our dinner last night was served with a French loaf with a finely grated cheese and herb sprinkled over the top. Caught my eye I like fancier (higher-calorie – oops!) breads, I guess!
Olive Oil & Rosemary Rolls from Recipe Girl
1/4 cup extra-virgin olive oil 1 Tbsp fresh rosemary, chopped 2 1/4 tsp (1 packet) active dry yeast 1 cup warm water 3 1/4 cups bread flour, plus more for dusting 1 3/4 tsp sea salt or kosher salt nonstick spray
In a small bowl, combine olive oil and rosemary; let marinate for at least 30 minutes.
Pour yeast into 1 cup of warm water (about 105 to 110 degrees, no warmer). Stir to dissolve the yeast and let stand for 5 to 10 minutes. Mixture should foam and bubble.
Insert paddle attachment into your stand mixer. Pour water/yeast mixture into the mixing bowl. Add 1/2 cup of flour and the salt and mix on low speed until incorporated. Keep adding 1/2 cups of flour until all flour is used up and incorporated. Remove the paddle attachment and replace it with a dough hook. Knead on low and slowly pour in the olive oil/rosemary. Increase to speed 3 and let the machine knead for about 2 minutes.
Remove the dough and shape quickly into a ball. Dust lightly with flour and place in a zip bag, pressing out air and sealing. Place on a cutting board and let rise in a warm, draft-free place until doubled in size (about 1 hour). Punch down inside the bag and let rise again for an additional hour.
Punch the dough to deflate and let rest 10 minutes. Lightly spray a baking sheet with cooking spray. Divide dough into 12 equal-sized pieces. Shape each piece of dough into a ball and transfer to the prepared baking pan. Cover with plastic wrap, and let rise at room temperature for about 1 hour (until almost doubled).
Preheat oven to 450 degrees F. Remove plastic wrap and lightly brush each roll with melted butter. Bake at 450 for 10 minutes. Reduce heat to 375 and bake an additional 10 to 15 minutes, until browned and hollow sounding when tapped. Remove to wire rack to cool. Yield: 12
Nutrition Information (per roll): 176 calories; 6.3 g. fat; 0 mg. cholesterol; 335 mg. sodium; 23.9 g. carbohydrate; 0 g. fiber; 4.3 g. protein
Result: These had wonderful flavor, but they were a little dense and dry. My yeast/water mixture wasn’t really bubbly and foamy…I’m wondering if maybe my yeast weren’t good?? I would try these again though, I just love that rich rosemary flavor! Enjoy!
Mom and dad are working out now and I think we’re just bumming around the house today. We had cappuccino and homemade baked glazed doughnuts for breakfast. I have to prep for class tomorrow and we are having “Chipotle Burrito Bowls” with Sweet Barbacoa before heading off to my hockey game tonight! I love when my parents get to see me play, even if I haven’t gotten any better in the past few years
Question: Are you a bread-lover, or do you often pass it up when offered?
Have a great day!