Monday, July 29, 2013

Black Pepper & Pesto Breakfast Rolls

To be honest, I didn't know it was possible to be this happy. Not a gushy-lovey-dovey-rose-tinted happy, but a genuine happy that I feel towards the normal day to day-ness of my life. Lately, I have decidedly spent less time on the computer writing. I am shooting for once a week right now. That is not to say my kitchen isn't perpetually coated in flour and powdered sugar (it is), there has just been less documentation of this fact.

Today, I happily bring you pictures and a recipe of something I have wanted to try for a long time: savory cinnamon rolls. Well, as there is no cinnamon in this recipe, I guess they are just savory breakfast rolls.

Cinnamon rolls are usually sweetened dough wrapped around spices, butter and sugar. They are best served frosted or glazed or both. Because I am still reeling from (and picking at) the super sweet M&M brownies I made last week, I decided to make cinnamon rolls that weren't sweet.

I reduced the sugar in the dough and added black pepper. Then, instead of cinnamon, butter and sugar, I filled the rolls with homemade pesto and grated Parmesan cheese.

Before getting the roll, this looks a lot like this pizza, no?

After another quick rise, the rolls are baked for about 25 minutes. Brush them with butter as soon as they get out of the oven. Just do it. Then throw some fresh tomatoes and a fried egg on top. Game, set, match.

Want to go the sweet route? Try one of these:
 no-rise biscuit cinnamon rolls
 pumpkin & pecan cinnamon rolls with maple glaze
overnight eggnog cinnamon rolls
lemon poppyseed sweet rolls

Black Pepper & Pesto Breakfast Rolls
makes 6-8 rolls
adapted from The Better Homes and Garden's Cookbook

2-2 1/2 c bread flour
1/4 teaspoon salt
1 1/2 teaspoons active dry yeast
1/2 c milk (I used almond milk)
1 Tablespoon sugar
2 1/2 Tablespoons butter, plus more for finishing baked rolls
3/4 teaspoon ground black pepper
pesto (homemade or store bought)
grated Parmesan cheese
eggs & sliced tomatoes, for serving
- - -
1. In the bowl of a stand mixer, combine 1 c flour, black pepper and yeast
2. In a small saucepan warm milk, sugar, salt and butter until butter just melts
3. With mixer on medium speed, slowly stream warm milk mixture into dry ingredients; add egg to mixing bowl
4. Increase mixing speed to high for 2-3 minutes
5. Using a wooden spoon, incorporate about 3/4 c more flour (until a soft, slightly sticky dough forms)
6. Turn dough out onto a floured surface and knead for 3-5 minutes, incorporating flour as you go until dough forms an elastic ball
7. Coat a medium bowl with oil and place dough into bowl, turning once to coat; cover and allow to rise until doubled (about 1 - 1 1/2 hours)
8. Punch dough down and turn out onto a floured cutting board
9. Roll dough into a rectangle (about 8" by 12") with the long side parallel to the edge of the counter
10. Brush dough with pesto leaving a 1/2" boarder along the top of the dough. Add the cheese leaving a similar, 3/4" boarder along the top
11. Roll the dough tightly beginning with the long end closest to you
12. Place dough seam-side down and, using a sharp knife, cut into 6-8 pieces
13. Place rolls cut-side down into prepared pan, cover with plastic wrap and refrigerate over night
14. In the morning, place uncovered rolls in a turned-off oven with a pan of boiling water on the rack below them (close the door and allow to proof/rise for 30 minutes)
15. Bake proofed rolls at 350 for 25-30 minutes
16. Just after the rolls come out of the oven, brush the tops with melted butter
17. To serve, top rolls with a fried egg and fresh tomato slices

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