Bread Rolls with Cheese, Rosemary and Garlic
Bread Rolls with Cheese, Rosemary and Garlic
Steve Lister
Freshly made bread rolls are delicious and they are easy to make.
Makes 8 large rolls.
Ingredients
Dry Ingredients:
4 coffee mugs (approximately 650-700 gm.) of strong bread flour
3 x 7 gm. sachets (21 gm.) of fast acting yeast
2 tsp. sugar
1 tsp. salt
1 tsp sea salt for topping
1 tsp. black pepper
75 gm. Parmesan cheese finely grated
2 cloves of garlic grated
2 cloves of garlic sliced very finely for topping
5 sprigs fresh rosemary pulled from stem and chopped
100 ml. extra virgin olive oil
Other ingredients:
1/2 coffee mug hot water mixed with 1 1/2 coffee mugs cold water. Use as much as required to make a soft dough.
A little olive oil and flour, for greasing and flouring the baking tray and for brushing over the rolls.
2 sprigs fresh rosemary pulled from stem but left whole for topping
1 tsp. dried thyme (finely ground)
Instructions
Mix all the dry ingredients including the cheese, grated garlic and chopped rosemary
in a mixer with dough hooks or by hand.
Add and mix in the olive oil.
Then add the water and knead, creating a soft dough. If it becomes a little too soft and sticky, just give it an extra dusting of flour. It actually makes better bread, if you make the dough wetter/softer. If you do not have a dough hook, you can make dough by hand too.
Tip it out on to the floured board and knead for 2-3 minutes.
Break off into approximately 8-9 portions. Roll each into a long sausage shape, of a size you want to eat.
Place spaced out on an oiled and floured baking tray.
Brush top of each roll with olive oil, spread slithers of garlic and rosemary on top and press in gently.
Sprinkle with sea salt.
Leave to rise, in a warm place for about an hour. They should double in size and should be springy to touch.
Bake in a pre-heated oven at about 200?C or 400?F or Gas mark 6, for 10-20 minutes. You might have to turn the tray around so they cook evenly on all sides.
Take out and leave to cool before slicing!
