Thursday, March 22, 2012

Wild Mushroom Gorgonzola Rolls

Wild Mushroom Gorgonzola Rolls

Last night, B made what might've been his best rolls, yet.  He'd left the recipe out on the counter for several days building up the anticipation.  They were rolls filled with wild mushrooms and what was supposed to be camembert cheese.  Sadly, the Teeter knew nothing of camembert so B improvised with some leftover gorgonzola.  They look like everyday dinner rolls, but they're incredibly filling, and have a wonderfully complex taste.  Two could be a whole meal!  I can see how something milder like camembert or brie would be good, but the wild mushroom gorgonzola combo made for an interesting taste that paired well with lasagna.  M even downed one in between throwing peas and carrots on the floor. 

B trying to size the rolls

Delicious inside

Here's the recipe.  Adapted from The New Bread Book


1 3/5 cups King Arthur white flour
 2 cups whole wheat flour
1 tbsp sea salt
4 tbsp unsalted butter
4 tsp instant yeast
1 1/4 cups water
4 1/2 oz wild mushrooms, roughly chopped
1/2 cup gorgonzola cheese


Mix all dry ingredients with the butter and water in mixer until combined
Knead on roll pat or lightly floured surface for about 5 minutes, until smooth
Put in slightly oiled bowl and cover with damp dish towel
Let rise for one hour, until doubled in size
Punch down dough and knead for 2 - 3 minutes
Divide into about 16 rolls
Use rolling pin to roll out each roll slightly and place 1 tsp mushrooms with 1tbsp gorgonzola
Wrap dough around filling and place the seam-side down to bake on greased baking sheet
Leave to proof for about 25 minutes, until about double in size
Preheat oven to 425
Bake for 10 minutes at 425, cut to 400 and bake for another 20 minutes (until golden grown)

Cool and enjoy! 

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