| NPC USA Champion
Join Date: Jan 2006 Location: Sunny South Florida Age: 44 Posts: 758
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I warned you guys, these are strictly for a cheat day or diet break, but here they are (they nicely complement the easy meat sauce).
2 C Whole Wheat Flour
1 - 1.5 C Unbleached Bread Flour
1 C Old Fashioned Oats
2 T active dry yeast
2 T Honey
1 C warm Water (105-115f)
.5 t Sea Salt
1 Clove garlic (minced)
1 Green onion, (chopped - green & white part both)
1.5 T fresh grated Parmesan (or pecarino romano)
.25 C Olive Oil (plus 1 T for garlic & small dabs for rising & baking
1) Add yeast & honey to warm water, stir to combine & proof for 5 minutes.
2) Combine well, with whisk in large glass mixing bowl: Wheat flour, oats, 1 C of the bread flour & the sea salt. (this should be done while the yeast proofs)
3) Once yeast has proofed, stir in 1/4 C olive oil, then pour into the flour mixture
4) Stir mixture with wooden spoon, forcing everything together, adding more of the bread flour if needed, until you can handle it.
5) Pour out onto floured surface & knead with floured hands until no longer sticky - again, add more of the bread flour if needed to accomplish this state. When ready, the dough should not be sticky at all. It will be silky, smooth & sort of elastic.
6) Put a good sized dab of Olive oil in a 1 gallon zip-loc bag, zip & squish around to coat the bag. Then place the kneaded dough into the bag and zip (leaving some air, but not too much). Shake the bag around a little to coat the dough with the oil, then sit it aside to rise at room temp for 45 minutes to an hour (It should double in bulk, and will most likely quite fill the bag).
7) Meanwhile, combine the minced garlic, chopped onions and the 1 T olive oil in a small bowl & set aside.
8) After the dough has risen, pull it out onto your floured surface & punch all of the air out of it.
9) Divide the dough into serving portions (I find that 8 pieces yields nice sized rolls & fits well into a 9x7 glass baking dish). You can just pull it into 8 pieces, or use sharp knife. I use a chop-and-scoop. It looks sort of like a trowel, without the key marks - the edge is pretty sharp. I divide the disk in half, then each half in half, then each quarter in half to yield 8.
10) Roll each of these pieces into a round ball, placing them back in the greased bag as you go. Once all the balls are in the bag (he he) zip it up and place on flat surface in the refrigerator until doubled again. This will probably take about 2/3 the time that the first rise took, so be prepared.
11) Oil a 9x7 glass baking dish with some of the olive oil thats infusing with the garlic and onion using a pastry brush.
12) Once doubled, take out of fridge and pull one ball at a time out of bag. With each ball roll between your hands (or on a surface, flour not important this time) til you get a rope about 1" diameter & 6-8" long. Tie this rope into a knot (like a pretzel, but no space between the loop) lay on side & tuck ends underneath. Your knot will be about the size of a cell phone, but rounder. Roll the edges of the knot through the flour remaining on your surface & place in prepared pan. (rolling through the flour helps prevent sticking to the pan, as well as making it easier to pull apart when done.)
13) Once all of the rolls are in the pan (should fit 2 rolls across short side, 4 rolls across long side) dab the tops with the brush from before & glop the garlic onion oil evenly over the tops of the rolls in the pan.
14) Loosely place your oil bag atop the pan of rolls & sit near the oven while you preheat it to 350f. By the time the oven is heated, the rolls will have risen again (though it doesn't need to double) & there should be no space between them or the edges of the pan. If they haven't filled out, wait a while longer, but they should be good to go after no more than 30 minutes.
15) Bake for 20-25 minutes. (This is why I bake in glass - after 20 minutes, if the bottoms don't look done, increase temp by 25f, leave rolls in for 5 minutes more & check again. Repeat checking, increasing by 25f & baking 5 minutes more until the bottoms are done.
16) Once done, remove from oven & place on wire rack. Immediately shred the cheese over the hot rolls. Allow to cool somewhat before pulling apart.
As I stated in Easy Meat Sauce, these are the best garlic rolls I have ever eaten. They will keep at room temperature (if you don't pull them apart & cover with plastic wrap) in the baking dish for a couple of days. Once they are completely cooled, I pull the remainder apart & freeze in idividual baggies inside a freezer bag. They will keep frozen for months I presume - I've never had the problem of keeping them too long.
Now the bad news - Each roll contains:
Prot - 13g
Carb - 58g! (7g fiber, 5g sugars)
Fat - 10g (2g sat, 0g trans)
Remember, I said they are best reserved for a cheat day! |
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