Thursday, July 7, 2011

From Amasea's Kitchen in Sun Valley: Very versatile bread rolls

OK, so I don't have any pictures of the making of this, and I apologize -- I'm so scared of bread and baking that I wasn't at all sure if it would actually work.
But it did!
Oh hurray happy day, it did!

Of course, I can't really take any credit. The recipe is from a recent issue of Bon Appetit's e-mail newsletter, and I followed it pretty faithfully. I didn't even make any adjustments for high altitude (which actually I should have; the dough ended up being too liquid and would have resulted in an easier-to-use ingredient and cleaner look if I'd added more flour).
I also didn't have any black sesame seeds, so I just added a few extra regular sesame seeds...but I didn't need to; the final product has a nice sesame flavor but could have used maybe a few fewer seeds. I also added salt and pepper to the filling, but that salt ended up being a bit too much when added to the salt in the dough. The pepper was good, though.

I've eaten entirely too many of these appetizer-ready rolls for dinner tonight, and have realized how versatile they'd be. I'm anticipating making this recipe again quite often, substituting in for the filling hot pepper flakes, feta cheese, chopped pine nuts, pressed garlic, sundried tomatoes and any number of other tasty things.

If you didn't click the link above, here is the recipe from Bon Appetit:

2 teaspoons active dry yeast
2 teaspoons Kosher salt, divided
2 teaspoons sugar, divided
1 3/4 cups plus 3 tablespoons all-purpose flour
4 tablespoons unsalted butter, chilled, cubed
1 large egg plus 1 yolk
1 1/4 cups coarsely chopped scallions
1/2 cup coarsely chopped fresh cilantro
1/2 cup sesame seeds
1 tablespoon black sesame seeds
3 tablespoons olive oil plus more for bowl and brushing

ingredient info:
Black sesame seeds can be found at better supermarkets and at Asian and Indian markets.

Line a baking sheet with parchment paper. Pour 1/2 cup warm water (105°-115°) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes.
Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides.
Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside.
Preheat oven to 350°. Roll dough into a 18x9" rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.

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