Tuscan Kitchen I
Karel Burrows
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Focaccia Dinner Rolls

"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
A Kitchen in Tuscany
Karel Burrows
Buy This Art Print At AllPosters.com

Focaccia Dinner Rolls
Better Homes and Gardens Holiday Cooking

“Enjoy these hearty country-style rolls the traditional Italian way,
dipped in olive oil sprinkled with cracked pepper.”

1 package active dry yeast
2 cups warm water (105-115 degrees F.)
5 3/4 to 6 1/4 cups bread flour or all-purpose flour
1 tablespoon snipped fresh rosemary
2 teaspoons dried oregano, crushed
2 teaspoons kosher salt
1/4 cup olive oil
1 egg, beaten

Dissolve the yeast in warm water in a small bowl; let stand for 5 minutes.
Combine 2 1/2 cups of the flour, the herbs and the 2 teaspoons kosher salt
in a large mixing bowl. Stir the yeast mixture again and add it to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping
the sides of the bowl constantly. With electric mixer on medium speed,
drizzle in the oil and continue beating for 3 minutes. Stir in as much of
the remaining flour as you can with a wooden spoon.
Turn dough out onto a floured surface. Knead in enough remaining flour
to make a stiff dough that is smooth and elastic (8 to 10 minutes). Place
dough in a lightly greased bowl, turning once to grease the surface. Cover
the dough; let rise in a warm place until double in size (45 to 60 minutes).
Preheat oven to 400 degrees F. Punch dough down. Turn dough out onto
a lightly floured surface. Cover and let rest 10 minutes. Divide the dough
into 16 equal pieces, and shape into balls. Place the dough balls on a
greased baking sheet, cover, and let rise in a warm place until nearly
double in size (about 45 minutes). Brush rolls with beaten egg and sprinkle lightly with additional kosher salt. Bake in preheated oven 20 minutes, or
until golden. Immediately remove from baking sheet and serve warm.
Makes 16.

Make-ahead Tip: To reheat rolls baked earlier, wrap them in foil and
reheat in a 325-degree F. oven about 10 minutes, or until warm.
 

Index - Bread Recipe Archives
Holiday Central!
Recipe Archives Index