He made these amazing no knead Dinner Rolls… Way back in March of LAST YEAR! Ever since I saw them, I knew I had to make them. I love Dinner Rolls, and I love cheese, and a few weeks ago I was finally compelled to make them. Because of the snow storm we were having, I didn’t want to make a special trip to the grocery store for some of the ingredients, so I tweaked it to suite what I had on hand.
All I changed in this recipe was the “toppings”. Where Chef John used Parmesan and fresh parsley, I used Mozzarella and bacon. I also used Local Garlic. The links to his video (and recipe) on his blog are above, And I recommend watching it if you are unsure of anything. He breaks things down so they are really easy to understand if you have never done this before.
To begin, mix together
1 package Active Dry Yeast
1 cup warm water
1/2 cup All Purpose flour
1/2 tsp. white sugar.
Whisk this together, cover and let sit in a warm spot for about 20 minutes. This is making a “sponge” and giving the yeast a bit of a chance to start doing its thing.
To this sponge, add in:
1 tsp. salt
1 tbsp Olive oil
Mix these in thoroughly, and then add in:
1 1/2 cups flour (you can add more if it is a little too wet)
Stir and stir and stir and stir until everything is nicely combined. Cover with a damp towel and let sit in a warm spot for about an hour and a half, until at least doubled in size.
Knock all the air out with a big spatula, then scrape out into a VERY well floured work surface.
Knead a little bit if needed (haha), and then roll the dough out, keeping it in a rectangular shape, until it is about 1/2 inch thick.
Now, melt some butter ( 1-2 TBSP)
and mix in 1-3 crushed garlic cloves (adjust to your own taste)
Spread this garlic butter onto your dough, leaving about a 1/2 inch space on one long side, so you can seal the rolls when you roll them up.
Next, top with as much cheese as you want. And sprinkle some cut up bacon on top.
Roll everything up. Don’t make it too tight, or all your filling will get squeezed out; but also, not too loose, or you’ll end up with a pile of dough and cheese.
Cut the ends off of this roll, since they will be mostly dough.
Cut this into 8 pieces (in half, then those into half, and then those into half, should result in 8, evenly sized rolls)
Place these cut side up onto a silicone mat (on a baking sheet). Lightly brush some butter or olive oil on the rolls, and then top with a little more cheese. Let rise (again) in a warm spot, for about 30 minutes.
Preheat your oven to 375F and bake these for ABOUT 20 minutes.
Let cool, (a little) and then Enjoy! These would be perfect with some Lasagna or Spaghetti.