Food recipes
Geppettos Garlic Parmesan Rolls
Geppettos Garlic Parmesan Rolls Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flours, bread, unenriched salt, table wheat flour, white, all-purpose, unenric...
Geppettos Garlic Parmesan Rolls
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder
spices, oregano, dried
Directions:
Sprinkle yeast and sugar over water in a large bowl.
Stir until combined.
Let the stand until foamy, about 10 minutes.
Add 2 cups bread flour and salt.
Whisk vigorously until smooth, about 3 minutes.
Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon.
The dough will form a shaggy mass and clear sides of bowl.
Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient.
It should not be sticky.
Place in a greased bowl and turn once to grease top.
Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours.
(At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet.
(You can also shape the dough into three 16-ounce loaves if desired.)
Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
Preheat oven to 400F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended.
Remove plastic wrap from rolls.
Spoon topping over each roll.
Bake 20 to 25 minutes, until golden brown.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder
spices, oregano, dried
Directions:
Sprinkle yeast and sugar over water in a large bowl.
Stir until combined.
Let the stand until foamy, about 10 minutes.
Add 2 cups bread flour and salt.
Whisk vigorously until smooth, about 3 minutes.
Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon.
The dough will form a shaggy mass and clear sides of bowl.
Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient.
It should not be sticky.
Place in a greased bowl and turn once to grease top.
Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours.
(At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet.
(You can also shape the dough into three 16-ounce loaves if desired.)
Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
Preheat oven to 400F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended.
Remove plastic wrap from rolls.
Spoon topping over each roll.
Bake 20 to 25 minutes, until golden brown.