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Tuesday, January 27, 2009


parmesan rolls to beat the band.

as mentioned yesterday, we feasted this past weekend on soup and bread. food for the coldest of winter days. it was a no-brainer that soup be on the menu. but it wasn't until i got the new issue of Gourmet that i realized i had to bake some bread. the cover displays an awesome sampling of delicious breads. i was immediately struck by the image and hunger pangs were felt.

homemade bread is just one of the world's wonders in my book. i am definitely a newbie at the bread
baking, but i love it. i love that it takes a long time. i love that i have to work with my hands. i love that it feels so real. and so tasty. so warm.

i highly recommend this recipe from Gourmet. though there are a few steps, it was relatively easy. and it yielded such delicousness that i would have easily spent twice the time on then.

Gourmet :: February 2009

Makes 1 dozen rolls
  • Active time:35 min
  • Start to finish:4 3/4 hr (includes rising)
These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust. However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano. We guarantee they’ll fly out of the bread basket.

  • 2 teaspoons active dry yeast (from a 1/4-oz package)
  • 1 teaspoon mild honey or sugar
  • 2/3 cup warm milk (105–115°F), divided
  • 2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling
  • 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz)
  • 1 teaspoon salt
  • 3 large eggs
  • 5 tablespoons unsalted butter, cut into Tbsp pieces and softened
  • 1 tablespoon water
  • Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes.
  • (If mixture doesn't foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
  • Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
  • Preheat oven to 375°F with rack in middle.
  • Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.
Cooks’ note: Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

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Blogger Ziho said...

It looks so delicious!

Specially to eat with a warm soup!!! Yummy!

July 16, 2009 at 10:53 AM  

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