Remember those baking bootcamp challenges I told you about? The ones Joy the Baker partnered up with King Arthur Flour to give us all a lesson in flour-y goodness? Well, this is the third of four challenges they have dreamed up for us and I’m excited to share it with you all!
So far we’ve been challenged to work with all-purpose flour to make a triple-berry cinnamon swirl bread and self-rising flour to make apple pie biscuits.
This challenge has us using bread flour to make some killer gruyere & green olive rolls. You should check out Joy’s blog just for the pictures from this challenge. They are beautiful step-by-step shots and I want to steal her shirt. No shame.
Is there anything more therapeutic than kneading dough by hand?
I don’t think so.
It’s seriously the best stress reliever. Getting shaggy dough to form a beautiful soft ball is my favourite form of therapy.
These rolls are so, so, so good! Laden down with cheese {basically the key to my heart} with a few olives sprinkled in for good measure. Only good things can come from these rolls.
As well as being out-of-this-world delicious, these rolls are so easy to make. Don’t freak out at salt being in the starter, it totally works for this recipe because the starter is left to do it’s thing overnight. Other than that, you basically combine all the dough ingredients in a bowl, dump it out onto your countertop and knead it out. Easy.
Do this challenge. Show the bread flour who’s boss. {It’s you}. Marvel in your crazy bread-making skills. Make your friends jealous. Or share with them; that’s what nice people do.
Gruyere & Green Olive Rolls:
Ingredients:
For the starter:
- 1 1/4 cups unbleached bread flour
- 1 tsp. salt
- 1/2 tsp. instant yeast
- 1/2 cup warm water
For the dough:
- all of the starter
- 1 1/4 cups lukewarm water
- 1 tsp. salt
- 3 1/2 cups unbleached bread flour
- 1/2 tsp. instant yeast
For the filling:
- 2 1/2 cups grated Gruyere cheese
- 1 cup sliced green olives
- 1 tsp. black pepper
Directions:
- To make the starter, mix the 1 1/4 cups bread flour, salt, yeast and 1/2 cup warm water in a large measuring cup or small bowl. Mix until well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it’ll become bubbly.
- To make the dough, combine the risen starter with the water, salt, flour and yeast. Stir until thick and well combined in a bowl then dump onto a well floured surface to knead by hand until soft and smooth, about 8-10 minutes.
- Place the dough in a lightly greased bowl, cover, and let it rise 1 1/2 – 2 hours, until doubled in size.
- Gently deflate the dough and pat and stretch it into a 3/4″ thick rectangle, about 9″ x 12″. Use fingertips or hands to stretch out dough. Sprinkle with the grated cheese, olives and black pepper.
- Starting with the long side of the dough, roll into a log, pinching the seam to seal. Place the log, seam side down, on a lightly floured surface.
- Gently cut the log into 4 slices for mini breads, or in half for two normal sized loaves. Place on a lightly greased 9 x 13″ baking pan, cut side up. Use your fingers to press the rolls down and spread them open a bit to fully expose the cheese.
- Cover loosely with a clean kitchen towel and let it rise for 1 hour until it’s puffy but not necessarily doubled in size. Towards the end of rising time, place a rack in the upper third of the oven and preheat oven to 425°F.
- Lightly brush loaves with egg wash.
- Place in the oven to bake.
- Bake for 20 minutes (mini loaves), or 25 minutes (full size loaves), or until the cheese is melted and the loaves are a deep golden brown. Remove from oven and cool on a rack.
- Slice into wedges and serve warm with mustard. Rolls will last, well wrapped at room temperature, for up to 4 days. They are best reheated gently in the oven or toasted before serving.
Bryony Cooks 