Friday, October 19, 2012

Mozzarella Herbed Rolls

I just made these up to use the rest of the mozzarella from the veggie lasagna and because I bought too much milk again.  They were really good, so here's the recipe.  I bet they'd also make good sandwich rolls if you portion them larger.

2-3 C flour
*1 C 100º milk
1 tsp yeast
2 tsp sugar
*1 Tb Italian Seasoning
1/2 tsp salt
*1 C shredded mozzarella
olive oil

1.  Dissolve yeast and sugar in warm milk and let sit until foamy, about 5 minutes.

2.  In stand mixer with paddle, stir together 1 C flour and the Italian seasoning.  Add milk mixture and beat on medium until a batter forms.  Add salt, cheese, and another cup of flour and beat into a soft dough, about 2 minutes.

3.  Turn out onto a well-floured board and knead until smooth, about 5 minutes.  Round dough and place in a lightly oiled bowl.  Set in a warm place to rise until doubled, about 1 hr.  Punch down and let rest 10 minutes.

4.  Grease a cookie sheet or line with a Silpat.  Portion into 2 oz pieces (about 12).  Round each piece, flatten slightly, and arrange on cookie sheet.  Allow to rise 45 minutes.

5.  Preheat oven to 350º.  Bake rolls for 15-20 minutes, until golden, turning cookie sheet once.  Cool on wire racks and serve.

Makes about a dozen

Difficulty rating :-0

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