So I decided to take on the task of making my first Easter dinner. I’ve been done with school for a couple of weeks, but my friends have been stressed with exams. Since I haven’t had much to do, I thought a dinner would be a good de-stresser for everyone. The menu included Deviled Eggs, Strawberry Pasta Salad, Parmesan and Thyme Dinner Rolls (todays recipe), Twice Baked Pesto Potatoes, Roasted Lemon Chicken and for dessert Strawberry-Rhubarb Napoleon (which will be the next recipe posted here). Everyone seemed to like the spread and the dinner rolls were my personal favorite! Keep Reading to get the recipe!
I’ve always been really nervous about baking with dough and pastries so this Easter dinner was really big for me. The rolls came out delicious, so my baking confidence is starting to rise. Expect to see more breads and pastries in the future!
Cook Time: 12-15 minutes Total Time: Overnight needed
½ teaspoon Dry Yeast
2 tablespoon Warm Water
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Dried Thyme
1/3 Cup Milk
½ Cup Parmigiano-Reggiano Cheese
1 tablespoon Sugar
½ teaspoon Salt
¼ Cup Whole-Wheat Flour
1¼ Cups All-Purpose Flour
½ teaspoon Black Pepper
(1) Dissolve yeast in warm water in a large bowl. Let the yeast stand for about five minutes or until it begins to bubble.
(2) Heat 1 tablespoon of oil in a saucepan. Add thyme and cook for a minute or until the oil begins to bubble. Add milk and oil-thyme mixture to the yeast. Stir with a whisk. Add in ¼ cup of cheese, the sugar, the salt and an egg. Stir well.
(3) Using a dry measuring cup, spoon the whole-wheat flour and level with a knife. Use a wooden spoon to stir whole-wheat flour into the yeast mixture. Do the same with 1 cup of all-purpose flour, stirring with a wooden spoon. Add the remaining flour 1 tablespoon at a time until a smooth, sticky dough forms. (I ended up only using about 3-4 tablespoons, until I got the texture I wanted). Spray a large bowl coated with cooking spray. Place the dough in the bowl (making sure the top of the dough has oil on it), cover and refrigerate overnight.
(4) After the dough has sat overnight, remove the dough from the fridge. Turn the dough onto a floured surface and sprinkle the dough lightly with flour. (I used all-purpose flour, especially since I didn’t use all that the recipe originally required). Roll dough into a 12 x 7 rectangle.
(5) Brush dough with remaining 1 tablespoon of oil. Sprinkle remaining ¼ cup cheese evenly over dough and sprinkle with pepper. Cut the dough into 8 strips horizontally. Beginning with a long side, roll up the dough jelly roll style.
(6) Place slices on a baking sheet covered with parchment paper. Cover and let rise in a warm place for 1 hour or until the rolls have slightly risen.
(Recipe from Cooking Light)