Full Disclosure: Aaron helped me with this Bakealong. My hands are super dry from brioche baking the other day and I wanted to avoid bread dough as much as I possibly could. Is it just me who has a problem with flour drying out their skin?!
I’m finding bread really easy and enjoyable to make these days. After spending months last year helping our eldest with a sourdough science project, it’s like I’ve hit a groove and I just know how to make it work. Still…Aaron did the first couple steps for me. But I whittled it down to very simple instructions for him. I never sent him the recipe, which can be found here.
The first thing you need to do is make a stiff starter and leave it overnight. It’s just flour, salt, yeast and water. Stir it together and put it in a covered container to get the magic started.
The next day you take the starter, more flour, salt, yeast and water and you put them in your stand mixer with your dough hook attached and you knead it until it becomes a smooth dough. Put it back in the covered container until it’s doubled.
That’s when I took over for Aaron. I rolled out the dough on a lightly floured surface, into a rectangle about the size of a baking sheet. Then I brushed it with 1 tablespoon of olive oil and and sprinkled over 1 tablespoon of garlic seasoning and 2 1/2 cups of pizza cheese (a combination of mozzarella, cheddar and parmesan). I know I’ve made some changes here but I didn’t have garlic oil or pizza seasoning so I improvised. And we didn’t have Gruyere but I over bought pizza cheese at Costco so I figured it would work and would help with my oversupply. The recipe says that you can use mozzarella or cheddar instead so it just made sense!
Then I rolled it into a log and placed it on a baking paper lined baking sheet seam side down and started to preheat our oven with the dough on a stool in front of it to help it rise again. Once the oven was preheated and the dough had puffed up again, we cut it into four scrolls and placed them cut side up and I spread them open a bit and reworked them into rounds. Then I brushed some water over the top in lieu of a spray bottle and popped them in the oven for 25 minutes.
The result: they smell incredible and are perfect cheesy garlic rolls. Unfortunately we didn’t get them baked til bedtime so we sampled one together as a family. I think we might eat the rest when we do cheese night this weekend. I’d be interested in making it as two big loaves next time and seeing how they slice. And yes, there will be a next time.