![]() ![]() When the oven is ready, bake for 18-22 minutes. Preheat oven to 350 and allow rolls to rise while the oven is heating. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!Īnyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. Now…here’s a little trick I’ve been using a lot lately. While dough is rising, combine butter and garlic bread seasoning. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Add enough remaining flour to make a soft dough that barely sticks to your finger. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. (1 stick) of real butter, no substitutionsĬombine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. And one perk is that one is pretty much enough, so all you have to do is find enough people to help you eat them so you don’t have any leftovers and it’s not TOO bad of a nutritional train wreck!ġ/2 c. And they were even better than I imagined.ĭon’t get me wrong, this is no health snack–I mean, we’re talking butter AND cheese here (my dietitian friend Emily should probably just avert her eyes now). And then one day, it just came to me and I couldn’t make them fast enough. Set aside.Okay, so have you ever just had those moments of epiphany, when you’re just sitting there and some perfectly-formed idea pops into your brain? For days, I had been mulling things over– French bread dough…garlic butter…cheese–but I just could NOT figure out the logistics of it all. Serve immediately!įor the Cheese Filling: In a medium bowl, combine mozzarella and feta. Remove from the oven, place one egg yolk and 1 tablespoon of butter on top of the cheesy center. Repeat this process with remaining dough and cheese filling. Sprinkle the boat with 2 tablespoons of grated Parmigiano-Reggiano. Place another cup of cheese filling into the well, creating a mound of cheese. Roll the edges of the slit dough toward the center under the cheese to create a cheese-filled crust with a well in the middle. Flip the filled dough over so the seam is on the bottom, and using a knife, make a 6-inch long cut into the center. Place 1 cup of the cheese filling in the center then bring the long ends of the dough together and pinch to seal–the cheese is encased in the dough. Carefully place one oval onto the back of a lightly floured baking sheet. Cover the second piece of dough with a damp towel. Stretch one piece of dough into an oval shape about ½-inch thick. Remove the dough from the bowl to a floured surface and divide in half. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour. Remove the dough to a bowl greased with olive oil. Increase the speed to medium and knead for 2-3 minutes, until smooth and elastic. Add canola oil, milk and water and continue to mix on low until dough forms. In the bowl of a stand mixer fitted with a dough hook, add flour, salt, yeast and sugar and mix on low speed. Kosher salt and freshly ground black pepper (for tasting) The most Instagram worthy dish there ever was!ġ 1/3 cups all purpose flour (plus more for dusting)ġ tablespoon canola oil (plus more for greasing bowl)ģ cups low-moisture mozzarella cheese (shredded)Ģ large egg yolks (room temperature, divided)Ģ tablespoons unsalted butter (room temperature, divided) ![]()
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