We served this for an impromptu Sunday brunch with family and friends and added scrambled eggs, avocado slices and fresh mango. Yum!
Here's my spin on this old classic.
Savory Brunch Rolls
by Lori
adapted from Betty Crocker's Old Fashioned Cinnamon Rolls
Dough:
1 cup water (100° to 115°F)
2 1/4 teaspoons active dry yeast
2 teaspoons brown sugar
1 cup King Arthur whole wheat flour
1 cup King Arthur Bread Flour
2 Tablespoons Sciabica's Rosemary Extra Virgin Olive Oil
1/4 to 2/3 cup additional whole wheat flour - for kneading
Filling:
6 ounces Neufchatel Organic Valley Cream Cheese
1 cup organic sun-dried tomatoes in olive oil, drained and chopped
2 cups spinach - finely chopped (tightly packed and sautéed in a dry cast iron skillet to remove moisture)
2 Tablespoons green olives with pimentos, diced
3 cloves garlic, pressed
1/2 teaspoon No Salt Seasoning - Costco
1/2 teaspoon ground pepper
Smoked Alder Sea Salt, to taste
4 or 5 thick slices cooked bacon, finely chopped (makes it easier to slice rolls before baking)
1/2 cup Irish cheddar, grated
2 Tablespoons butter, melted for brushing after baking
Equipment used:
Good Cook Flexible Chopping Mats - Perfect for chopping, dicing and grating. They are easy to work with and even easier to clean.
Here's my spin on this old classic.
Savory Brunch Rolls
by Lori
adapted from Betty Crocker's Old Fashioned Cinnamon Rolls
Dough:
1 cup water (100° to 115°F)
2 1/4 teaspoons active dry yeast
2 teaspoons brown sugar
1 cup King Arthur whole wheat flour
1 cup King Arthur Bread Flour
2 Tablespoons Sciabica's Rosemary Extra Virgin Olive Oil
1/4 to 2/3 cup additional whole wheat flour - for kneading
Filling:
6 ounces Neufchatel Organic Valley Cream Cheese
1 cup organic sun-dried tomatoes in olive oil, drained and chopped
2 cups spinach - finely chopped (tightly packed and sautéed in a dry cast iron skillet to remove moisture)
2 Tablespoons green olives with pimentos, diced
3 cloves garlic, pressed
1/2 teaspoon No Salt Seasoning - Costco
1/2 teaspoon ground pepper
Smoked Alder Sea Salt, to taste
4 or 5 thick slices cooked bacon, finely chopped (makes it easier to slice rolls before baking)
1/2 cup Irish cheddar, grated
2 Tablespoons butter, melted for brushing after baking
Equipment used:
Good Cook Flexible Chopping Mats - Perfect for chopping, dicing and grating. They are easy to work with and even easier to clean.
Good Cook Mixing Bowl - Light weight and easy to use (no link available) - Awesome, light-weight and easy to use.
Good Cook 13 x 9 Nonstick Covered Cake Pan - A perfect pan for so many recipes. I would say having two is not too many.
Allow cream cheese to come to room temperature. Then begin by proofing the yeast. Add yeast and sugar to water in a 2-cup measuring cup. Mix thoroughly and set aside for approximately 10 minutes or until you see a nice thick (1 to 2-inch) foam cap on top. This tells you that your yeast is fresh and you are ready to move on to your next step.
In a mixing bowl add both flours, olive oil and the yeast mixture. Mix gently until it comes together. Turn out on a floured surface and knead for approximately 10 minutes (or until dough slightly springs back) while slowly adding your additional flour. I like to use a pastry cutter when I first begin kneading until I move past the sticky phase.
Place dough in a well-oiled glass bowl and gently turn to coat with remaining oil. Cover bowl with plastic wrap and wait until it has doubled in size.
Allow to rise in a warm oven with a steam rise by adding a bowl of boiling water from your tea pot to the bottom of your oven.
Coarse chop sun-dried tomatoes, cook spinach in a dry cast iron skillet to remove moisture and then coarse chop. Fine chop olives and press garlic.
Make your filling by adding cream cheese, spinach, sun-dried tomatoes, olives, garlic, no-salt seasoning, black pepper and smoked alder salt to taste.
Cook bacon slices, finely chop and set aside. Grate cheese and set aside.
When dough has reached double in size, roll out to a 15 x 10-inch rectangle and spread filling to within a 1/4 inch of the edges of the dough. Sprinkle with bacon and cheese. Roll up, making sure to gently pinch and seal outer edge before cutting. Check to make sure your roll is still 15 inches.
Cut into 12 equal pieces and add to buttered 13 x 9-inch pan. Make sure they are evenly spaced by a 1/4 to a 1/2 inch on all sides. Let rise for 30 minutes.
Bake at 350°F for 30 minutes. At the end of 30 minutes, cover with parchment paper and bake for an additional 15 minutes. Remove from oven. Using a basting brush, lightly brush with melted butter.
Let cool and serve with scrambled eggs, avocado slices and fresh mango.
Enjoy!
Good Cook 13 x 9 Nonstick Covered Cake Pan - A perfect pan for so many recipes. I would say having two is not too many.
Allow cream cheese to come to room temperature. Then begin by proofing the yeast. Add yeast and sugar to water in a 2-cup measuring cup. Mix thoroughly and set aside for approximately 10 minutes or until you see a nice thick (1 to 2-inch) foam cap on top. This tells you that your yeast is fresh and you are ready to move on to your next step.
In a mixing bowl add both flours, olive oil and the yeast mixture. Mix gently until it comes together. Turn out on a floured surface and knead for approximately 10 minutes (or until dough slightly springs back) while slowly adding your additional flour. I like to use a pastry cutter when I first begin kneading until I move past the sticky phase.
Place dough in a well-oiled glass bowl and gently turn to coat with remaining oil. Cover bowl with plastic wrap and wait until it has doubled in size.
Allow to rise in a warm oven with a steam rise by adding a bowl of boiling water from your tea pot to the bottom of your oven.
Coarse chop sun-dried tomatoes, cook spinach in a dry cast iron skillet to remove moisture and then coarse chop. Fine chop olives and press garlic.
Make your filling by adding cream cheese, spinach, sun-dried tomatoes, olives, garlic, no-salt seasoning, black pepper and smoked alder salt to taste.
Cook bacon slices, finely chop and set aside. Grate cheese and set aside.
When dough has reached double in size, roll out to a 15 x 10-inch rectangle and spread filling to within a 1/4 inch of the edges of the dough. Sprinkle with bacon and cheese. Roll up, making sure to gently pinch and seal outer edge before cutting. Check to make sure your roll is still 15 inches.
Cut into 12 equal pieces and add to buttered 13 x 9-inch pan. Make sure they are evenly spaced by a 1/4 to a 1/2 inch on all sides. Let rise for 30 minutes.
Bake at 350°F for 30 minutes. At the end of 30 minutes, cover with parchment paper and bake for an additional 15 minutes. Remove from oven. Using a basting brush, lightly brush with melted butter.
Let cool and serve with scrambled eggs, avocado slices and fresh mango.
Enjoy!
No comments:
Post a Comment