email this page
Ingredients
Rolls:
1½ tablespoons active dry yeast
1 tablespoon sugar
2 cups warm water
(105F to 115F)
3 cups bread flour, divided
1 tablespoon salt
3 cups all-purpose flour
Topping:
2⁄3 cup pure olive oil
2½ cups shredded Parmesan cheese
½ cup diced garlic
½ teaspoon oregano
Instructions
1½ tablespoons active dry yeast
1 tablespoon sugar
2 cups warm water
(105F to 115F)
3 cups bread flour, divided
1 tablespoon salt
3 cups all-purpose flour
Topping:
2⁄3 cup pure olive oil
2½ cups shredded Parmesan cheese
½ cup diced garlic
½ teaspoon oregano
1. Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.
2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until
tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
6. Preheat oven to 400F.
7. To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
8. Bake 20 to 25 minutes, until golden brown. Makes 24 rolls.
Recipe courtesy of Geppetto's, Anacortes, Wash.
Nutritional Information
2. Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.
3. Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.
4. Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until
tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
5. Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
6. Preheat oven to 400F.
7. To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.
8. Bake 20 to 25 minutes, until golden brown. Makes 24 rolls.
Recipe courtesy of Geppetto's, Anacortes, Wash.
Per serving: 210 calories, 9g fat, 5mg chol., 7g prot., 25g carbs., 1g fiber, 240mg sodium.
