Thursday, October 14, 2010

Mediterranean Rolls

These rolls are easy. You can stir them up after lunch and have them for dinner. I used real Parmigiano Reggiano Cheese. You can use any Parmesan or dry cheese you want, like Asiago.
Make sure you like the cheese you use because that's how they will taste. Makes 9 large rolls.

Mediterranean Rolls
400-450 g flour (3-3½ cups)
300 g water (1 1/3 cups)
100 g Parmigiano Reggiano Cheese (one cup or 3½ oz)
7 g instant yeast (2 t)
2 tsp honey
1 tsp salt
25g olive oil (2 T) for the top

Dissolve yeast and honey in a little of the water and let rise for 10-15 minutes.
In a large bowl stir together the flour, salt, and finely grated cheese. Make a well and pour in the yeast and remaining water, Knead until you have a soft, uniform dough.
Shape into a ball and place in a greased bowl, cover it with cloth and leave in a warm place to rise until doubled in volume.
Pour the risen dough onto a work surface, and cut it to 9 equal parts. Shape rolls, place them in greased 9x9 pan. Allow rolls to rise until doubled. Brush them with olive oil. If you like, you may sprinkle them with dried herbs.
Bake 20-30 minutes at 350. Brush with olive oil again. 


  1. That looks really tasty! This would go great with a fall stew. John says how about adding garlic?

  2. All your breads look wonderful. Makes me want to fire up my oven again.

  3. You used to love to cook, Marilyn.