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Olive Oil Dinner Rolls with Caramelized Onion & Gorgonzola
Posted By Todd & Diane On November 23, 2009 @ 3:35 pm In Breads | Pastries,Food,Recipes,Vegetarian Recipes | 24 Comments
Woe to the dinner roll. So plain and boring. Dinner rolls piled in a basket to stave off hunger before the “real meal” arrives or utilized as a gravy clean up tool throughout the feast. It’s the wallflower of the dinner table.
It is time for the dinner roll to stand and say “Notice Me!” Let mashed potatoes and green beans be the boring ones. Introduce the feasting masses to dinner roll eye-rolling goodness and show ‘em you’ve got soul and pizazz. Announce your bad-ass bread presence with authority with Olive Oil Dinner Rolls with Caramelized Onion and Gorgonzola.
The dough for this yeasted roll recipe itself isn’t overly crucial (although this dinner roll dough recipe kicks some ass, too.) You can use whatever dinner roll dough you like, even the (gasp!) pre-packaged kind. It is the sweet, tangy, slightly salty, flavor laden topping of the caramelized onion and melted-to-a-crispy-edge Gorgonzola that are the real show stoppers.
Just because the topping is out of this world, you don’t have to skimp on making the dinner roll yourself, however. Utilizing the principles behind Zoe Francois & Jeff Hertzberg’s phenomenal book “Artisan Bread in Five Minutes a Day” it is super quick and easy to make your own yeasted dinner rolls.
Their book’s main principle falls directly in line with how Diane and I organize cooking for a large party. Prep and make what you can ahead of time, often days ahead, saving the final day for the finishing the meal. The two of us can hammer out a feast for 75 with everything still fresh and delicious as long as we have the proper organization.
slowly caramelize onions to sweet perfection- yummy!
Make the dough ahead of time, we’ll do it a few days to a week ahead of time, caramelize the onions and crumble the Gorgonzola the night before or that morning, then form your rolls, and bake just before dinner. Very little time is spent on the rolls on the day of the feast, yet they are coming fresh out of the oven, filling the air with their incredible aroma just at serving time.
(BTW- Zoe & Jeff’s “Artisan Bread” book is incredible, if you haven’t gotten it already. Breads can be tricky because a set recipe doesn’t always work. They do an incredible job of explaining the principles of bread making and how to understand your dough & adapt your baking to have beautiful loaves. And now this dynamic duo has a new book rocking the baking world “Healthy Bread in Five Minutes a Day”. We’ve met and love Zoe and are super excited for her!)
top off rolls with caramelized onions & cheese before baking
The dough for this roll has milk and olive oil to create a soft slightly richer tasting roll. When making the dough, it should be moist enough that it is fairly slack, but not too moist where it won’t hold it’s shape when formed into the rolls. Just like most of doughs Zoe & Jeff have shared, we created this dough recipe to be more moist than what you may be used to. That is part of the secret to both their success and our bread recipe’s deliciousness.
Humidity, your flour and other tiny variables all factor into how much flour you’ll actually need, so use the recipe more as a guideline, than a definitive measurement. There are many fine tuning tips to bread making which are too extensive to go into here. There are some great books out there as a perfect place to gain that knowledge. Hint, hint!
Now, let’s go make some dinner rolls that will make people take notice and “Oooh!” with pleasure.
Mmm, mmm, mmm! Amazing flavor on these amped up dinner rolls!
Yield: 36 Rolls
Preheat oven to 425ºF.
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