Welcome to week three of this month long baking marathon. For this week my theme is breads. First in this series are flavorful bread rolls from Mireille’s blog. This is the second bake I baked for this marathon back in late December. The idea was to serve it with some soup on that cold winter day but I ended eating as it is.
These rolls can be served with soup or can be eaten as a snack. I made half the recipe and pretty much followed the recipe as given. I am not very happy the pictures and wanted to bake the rolls again but that has not happened yet with all the baking I am doing for the BM since I got back from India, last month.
The recipe looks long and tedious but do not let that deter you. It is a simple, flavorful bread rolls recipe.
Source: Chef Mireille
Total Time: 105 minutes
Preparation: 75 minutes (includes proofing time)
Baking Time: 30 minutes
Yields: 25 rolls (1 ½” squares)
- 1 cup Water
- ½ cup Oats
- 1 ½ cups All-Purpose Flour + 2-6 tablespoon additional flour when kneading (I used 1 ½ cups + 6 tablespoon flour)
- 1 ½ tablespoon Butter
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 1 packet Active Dry Yeast (2 ¼ teaspoon)
- ½ Egg (yes, I used half egg and use the other half for another recipe.. 🙂 )
- 1 tablespoon grated Parmesan Cheese
- ¼ teaspoon Dried Basil
- ⅛ teaspoon Dried Oregano
- ⅛ teaspoon Dried Parsley
- 2 tablespoon Butter, melted
- Bring water to a boil in small saucepan and add oats. Remove from heat and stir in 1 ½ tablespoon butter. Let the mixture cool to 120-130 F. I let it cool until it was warm enough to handle with hand.
- In a large bowl combine ¾ cup flour, sugar, salt, yeast and mix well.
- Add oats mixture, egg and mix until moist.
- Stir in additional ¾ cup flour and stir.
- Transfer the dough to a floured surface and knead it adding additional 2 – 6 tablespoon until the dough is smooth and elastic, about 5-8 minutes. I used about 6 tablespoon of flour.
- Shape the dough into a ball and let it rest in an oiled, covered bowl for 15 minutes.
- Grease a rectangular 13 x 9” baking pan. I used square 2 qt. Pyrex dish.
- Punch down the dough several times to remove any air bubbles and press it into the greased pan.
- Using a knife cut the dough into 1 ½” squares, cutting completely through the dough.
- Cover the dish loosely with an oiled saran wrap and a kitchen towel.
- Let it rise until it doubles in size, about 45 minutes.
- Preheat the oven to 375 F.
- With a knife, gently poke down through the dough to make sure the dough is cut to the bottom of the pan. Do not cut through the risen dough.
- Spoon 1 ½ tablespoon of butter over the dough and bake for 15 minutes.
- Mix herbs and cheese in a small bowl.
- Brush remaining butter on the bread and sprinkle the herbs cheese mix over the bread.
- Bake for additional 15 minutes until the bread is golden brown.
- Remove from the oven and separate the rolls.
- Serve it with soup or eat it as it is. I at the roll as it is as it was very flavorful.