Tuesday, March 8, 2011

No-Knead Overnight Parmesan and Thyme Rolls

I have made these rolls once before, before the days of my blog, and so I decided to re-create them. They are quite tasty and really not all that difficult to do. They made a great pairing to my Risotto Primavera.

1/2 tsp dry yeast
2 tbsp warm water
2 tbsp extra virgin olive oil, divided
1 tsp dried thyme
1/3 cup 1% reduced fat milk
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 tbsp sugar
1/2 tsp kosher salt
1 large egg, lightly beaten
1/4 cup whole-wheat white flour
1 1/4 cups all-purpose flour, divided
Cooking Spray
1/2 tsp cracked pepper

1. Dissolve yeast in 2 tbsp warm water in a alrge bowl; let stand 5 minutes or until bubbly.
2. Heat 1 tbsp oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant.
3. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.
4. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Add all-purpose flour, 1 tbsp at a time, to form a smooth but very sticky dough.
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight (dough will not double in size).
6. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7- inch rectangle.
7. Brush dough with remaining 1 tbsp oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper.
8. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal the ends of the roll).
9. Cut roll into 8 (1 1/2 inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in warm place (85 degrees F), free from drafts, 1 hour or until rolls have risen slightly.

10. Preheat oven to 400 degrees F.
11. Place pan in oven, and immediately reduce heat to 375 degrees F. bake rolls at 375 degrees F for 12 minutes or until golden brown. Serve warm. Enjoy!

Recipe adapted from Cooking Light Magazine, April 2010

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