Wednesday, June 9, 2010
A rich, buttery, soft Parker House Roll gets dressed up with peppers, bacon, jalapeno, sesame seeds, poppy seeds and sharp cheddar cheese. I loaded these with so much filling, they were like meal in and of themselves. Grab-n-go picnic kinda food and comfort food at the same time. The crunch of the seeds worked well with the soft crumb of the bread.
My latest obsession is with classics like the Joy of Cooking, Better Homes and Gardens and Betty Crocker. My grandma is an awesome cook/baker and has a ton of knowledge and tons of traditional recipes - none of them written down though. She also has always lived really far away so I've never had a chance to cook alongside her to learn from her. I hope that by the time I get a chance, it is not too late. Perhaps that is where my fascination with old cookbooks comes from - a link to a generations past. It's a neat feeling when you think about making something in your own kitchen following the same instructions others did decades before you were even born. Then feeling like you are a part of baking history by taking that old recipe and putting a modern twist on it.
Twirly Seeded Everything Rolls
Makes 12 | Adapted from The Joy of Cooking
2 1/4 teaspoons active dry yeast (1 package)
3 tablespoons warm water (105º - 115º F)
1 cup warm milk (105º - 115º F)
5 tablespoons melted unsalted butter
3 tablespoons sugar
1 large egg
1 teaspoon salt
2 cups bread flour
1 1/2 - 2 cups all-purpose flour
Melted butter or milk for brushing
2 tbsp sesame seeds
1 tbsp poppy seeds
1 1/2 cups coarsely grated sharp cheddar, divided
1 cup cooked bacon/ham/sliced deli meat, cut small
1/2 red pepper, small dice
1 jalapeno, no seeds/ribs, very small dice
1. Combine yeast and warm water in a large bowl or in the bowl of an electric mixer and let stand until the yeast is dissolved, about 5 minutes.
2. Add the warm milk, melted butter, sugar, egg, and salt. Mix by hand, or on low speed, for 1 minute.
3. Gradually stir in the bread flour, and then add the all-purpose flour until the dough is moist but not sticky. Knead for about 10 minutes by hand or with the dough hook of your mixer on low to medium speed, until the dough is smooth and elastic.
4. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
5. Set aside 1/2 cup cheddar. Toss remaining filling ingredients together to mix (except for mayo). Roll the dough out into a large rectangle about 1/4" thick. Spread mayo evenly over dough then sprinkle with filling. Roll up tightly and seal the seam. Cut into 12 pieces using a serrated knife.
6. Arrange several inches apart on baking sheet (you don't want them to touch after they rise). Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
7. Preheat the oven to 400F. Brush the tops of the rolls with melted butter or milk. Bake until golden brown, about 15 minutes. Halfway through baking sprinkle with 1/2 cup reserved cheddar cheese.