* Exported from MasterCook *
Rolls, Garlic Parmesan Pull Apart
Recipe By :Jenni Field's
Serving Size : 12 Preparation Time :0:00
Categories : Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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FOR THE DOUGH:
1 medium Russet Potato
1 1/2 teaspoons kosher salt
Cold water -- to cover
1/4 cup fruity oil -- such as avocado or olive oil,
(2 oz barely scant)
1 1/2 Tablespoons granulated sugar
2 teaspoons prepared garlic paste
1 teaspoon kosher salt
10 grinds black pepper -- (to 20) depending on how
much pepper you like
8 oz whole milk -- or you may use 2%
1 large egg
3 oz finely grated Parmesan cheese -- (about 1
1/2C) divided
1 pound bread flour -- (about 3 3/4C)
1 Tablespoon active dry yeast
1 stick salted butter -- or use unsalted butter and
1/4 teaspoon salt
2 teaspoons prepared garlic paste
Finely grated fresh Parmesan
These soft and flavorful rolls will make you hungry the moment you
smell them in the oven. The combination of fresh Parmesan cheese and
garlic is a winner to begin with, but add them to a supple, pillowy
dough made with Idaho russet potatoes, and I guarantee you will end
up with the best possible rolls to serve at your Thanksgiving dinner!
prep: 45 MINUTES
cook: 25 MINUTES
total: 1:10
Wash, peel, and cut the potato into 1" pieces.
Place in a saucepan in lightly salted water, and bring to a boil.
Reduce the heat to a simmer and cook for about 15 minutes or until
potato pieces are easily pierced with a knife. Drain, cover, and
return to low heat for 5 minutes to dry a bit.
Measure out 6 oz of cooked potato and place in the bowl of your stand mixer.
Add the oil, sugar, garlic paste, salt, and pepper.
Fit your mixer with the paddle attachment and mix on medium low speed
until the potato mixture is smooth.
Add the milk, egg, half the Parmesan cheese, flour and yeast, in that order.
Fit your mixer with the dough hook, and mix on low speed until the
flour is evenly moistened and the dough is starting to come together,
about 2 minutes..
Knead on medium speed for about 10 minutes, until the dough is
smooth, shiny, stretchy and clears the sides of the mixer bowl. The
dough is soft, so some will stick in the bottom of the bowl. That's just fine.
Scrape the dough into a rough ball in the mixer bowl, spray with a
bit of oil or pan spray, and set aside in a warm place to rise until
double. Since yeast loves potatoes so much, this will only take about
an hour or so.
Scrape the risen dough out onto a lightly oiled surface and press out
the gases.
Sprinkle the other half of the Parmesan over the dough and then knead
it in. You do not have to be very thorough because we want some
pockets and ribbons of cheese running through the dough. Just knead
until the cheese is incorporated.
Divide the dough into 12 or 24 even pieces. If you have a scale,
weigh the entire amount of dough and then divide that weight by the
number of rolls you want. Now you have a weight for portioning. I
scaled 12 large rolls at just over 3 oz each.
Stretch each portion of dough to find a smooth side and then tuck the
rest of the dough under to form a smooth ball. Tighten up the ball by
rolling it between your palms on your work surface.
In a 9" x 13" nonstick pan, evenly space the rolls in 3 rows of 4 for
large rolls or 4 rows of 6 for small ones.
Preheat oven to 350F.
Melt the butter, garlic, and salt (if using) in the microwave. Spread
the tops of the rolls liberally with half the mixture.
Cover the rolls with plastic wrap and let rise in a warm place until
almost double, about 30 to 40 minutes.
Pour or brush the rest of the butter mixture evenly over the rolls
and then place in the oven.
Bake for about 25 minutes for large rolls and 20 minutes for small
rolls. Rotate the pan if browning unevenly. The rolls are done when
the internal temperature reaches 195-200F. They will be deeply golden
brown on top and golden brown on the sides. If the rolls seem to
brown too quickly, tent loosely with foil.
As soon as you take the rolls out of the oven, grate on a bit more
Parmesan cheese.
Allow the rolls to cool in the pan for 15 minutes. Then carefully
ease them out onto a cooling rack to cool completely.
Wrap loosely in foil and reheat to serve. They're great cold, too,
but you will really love them warm. Enjoy!
NOTES: Use Parmesan Reggiano or an American hard cheese such as Grana
for this. Parmesan in a can will not give you the same flavor,
texture or aroma as fresh.
Note: You can make these rolls without doing the refrigeration
process. When shaping the dough, make sure your hands are well-oiled
so the dough doesn't stick to you.
The stated time of 70 minutes does not take into account rising time.
Question: Was going to make these for Thanksgiving last year but
opted for my tried and true dinner roll. This year I'd like to make
these ahead and freeze. Would you recommend?
Response: Yes, these freeze well. Just cool them completely, wrap in
plastic wrap and then put in freezer bags (or wrap in foil). Let them
come to room temp, still wrapped, and then warm to serve. Enjoy!
S(Internet address):
https://pastrychefonline.com/dinner-roll-recipe/
Yield:
"12 to 24"
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Per Serving (excluding unknown items): 323 Calories; 16g Fat (44.6%
calories from fat); 10g Protein; 35g Carbohydrate; 2g Dietary Fiber;
47mg Cholesterol; 621mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0414