Friday, June 1, 2012
M's favourite over the past year has been the new addition of cheese. A boy who loved to snack on string cheese and grilled cheese (mainly made of mozzarella) all these years has made an upgrade to Asiago cheese. It opened up a whole another world for him!
He loves Asiago cheese bagels, tortilla toasted with Asiago, Quesadilla with Asiago, pizza bites topped with Asiago. Can one get serious medical condition from excessive Asiago binge?
Here are his fav rolls which he loves to eat hot off the oven with cold butter. Recipe is similar to laadi paav with the exception of placing the rolls with a little extra space so it spreads during 2nd proofing (2nd rise). Cheese lovers rejoice!
In my 'To bake' list, Parmesan knots from the Gourmet magazine is next.
2 cups warm water (110 to 115 degrees)
2 tbsp yeast
1 tsp sugar
2 1/2 tsp salt
2 eggs, beaten
1/2 cup Asiago cheese
1/2 cup Romano cheese
1 stick butter, cold, roughly chopped
5-5 1/2 cups AP Flour
Proof the yeast with warm water and sugar for 15 minutes in a mixer bowl.
Mix in eggs and rest (except the cheese) of the ingredients and mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. You can knead the cheese by hand if you are worried to ruin the shredded cheese texture. Add in cheeses and mix one last time. Scrape the bowl to make sure the bottom does not sticky. Cover the bowl with a wet kitchen towel and let the dough rise until doubled in size.
Punch the dough to deflate air and divide into 3 balls and further dividing each ball into 10 . This helps get even sized rolls. Place thirty rolls on a cookie (baker's half sheet pan)sheet (5 rolls by 6 rolls). Place the sheet pan in the oven to rise (No, we are not baking yet so don't turn the oven on).
Let them rise on a cookie sheet until the rolls begin to touch each other filling all gaps. About 1 hour.
Bake at 350 degrees on the middle rack for 25-30 minutes. Lightly butter the tops (cold butter from the fridge makes this part easy) after roll are out of the oven.