Tuesday, May 4, 2010
No-knead overnight parmesan and thyme rolls
Who doesn't love bread dough you can throw in a pan and not kneed it? I love that the dough can be made the day ahead. The drawback- you have to wait a day to enjoy the rolls, but it is so worth the effort.
I loved how these rolls made my house smell like a pizzeria while they baked. I can have my kitchen smelling like a pizzeria anytime of the day and week. Seriously. I could really live off of pizza. I know my kids wished we did.
These rolls also make really good sandwiches. If they cool before you can eat them, they can be reheated in the microwave for 8-12 seconds.
No-Knead Overnight Parmesan and Thyme Rolls
Adapted from Cooking Light April 2010
I used whole-wheat flour in place of the whole-wheat white flour. The dough is more like a thick batter so do not add more all-purpose flour than what is called or the rolls will come out dry.
1/2 teaspoon dry yeast
2 tablespoon warm water (100 to 110 degrees)
2 tablespoon extra-virgin olive oil, divided
1 teaspoon dried thyme
1/3 cup 2% reduced -fat milk
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1 tablespoon sugar
1/2 teaspoon kosher salt
1 large egg, lightly beaten
1.1 ounces whole-wheat white flour (about 1/4 cups)
5.6 ounces all-purpose flour (about 1 1/4 cups), divided
1/2 teaspoon cracked black pepper
1. Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly
2. Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
3. Weigh or lightly spoon whole-wheat white flout into a dry measuring cup; level with a knife, Using a wooden spoon, stir whole-wheat white flour into yeast mixture, Weigh or lightly spoon 4.5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth, but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and refrigerate overnight.
4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12x7-inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper.
Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until rolls have risen slightly.
5. Preheat oven to 400 degrees
6. Place pan in oven, and immediately reduce heat to 375 degrees. Bake rolls at 375 degrees for 12 minutes or until golden brown. Serve warm. Yield: 8 rolls