Wednesday, 10 October 2018

Rach Eats Lunch: Garlic & Rosemary Cheese Rolls

Garlic, rosemary and cheese rolls recipe

Today I am so not feeling productive - I can't help it! Last night we had a promised bit of rain and that meant popping the garden chairs and table in, so I actually had breakfast inside for the first time in a week and a half. That was weird. But it meant I did things a lot sooner and ended up on time rather than late. But sitting in the garden and eating breakfast is genuinely one of life's simple pleasures. I know it's the wrong time of year, but you should try it sometime. I dunno though, I feel like my humour has left me lately and my writing seems a bit dull? Maybe it's because it's coming up to the end of a hard slog of recipe development, maybe it's me gearing up for Poorly Week. Either way, I ain't feeling it. It'll come back soon, I promise.

Today's recipe has changed so much over the last day or so, mainly because I couldn't decide what I was making. I might just make the original next week. Oh, oops, there it is on the menu planning post it. *shrugs* Not saying what it is, you'll have to wait. But today's recipe is a bit spicy, a bit smelly, and certainly cheesy - if you want to make your own bread, rolls are the best place to start. And, best of all, because it's for lunch you can make them into sandwiches. Ain't that a perk of the job?!


(Is it a roll, a bap, a bun, or a barm?)

Serves 2 people

You'll need:
190g self raising flour
7g fast action yeast sachet
1 tablespoon each garlic powder and rosemary flakes
1 tablespoon olive oil
1 teaspoon ground salt
110ml lukewarm water
60g grated cheddar cheese
Your choice of sandwich filling

1. Boil up a kettle and add a big splash of cold water to a measuring jug - to just under 50ml. Top up with boiling water until it reaches 110ml. Then allow it to cool down to lukewarm!

2. While we wait, measure out the rest of the ingredients into a large mixing bowl. Pour over the lukewarm water and use a spoon to mix the flour and water together until it makes a dry, not sticky dough - add a tablespoon of cool water if it's not quite there yet.

3. You can either skip this step if you're in a hurry, or not! Wrap the top of the bowl in clingfilm and allow the dough to rise for at least an hour, in a nice warm place.

4. When you're ready, knead the dough and cut it into two portions. On a floured surface, roll both into medium-sized balls. (LOL.) Pop both rolls on a lined baking tray, allowing plenty of room to breathe. Give both rolls a tiny smidge of oiling with a finger's worth of olive oil.

5. Preheat the oven to 180℃, and open the oven door. Rest the tray on the oven door (if it's one where it opens out flat) while it heats up - this allows it to prove. What to do while you're waiting for it to prove? Um, I helped an elderly lady who came to the door after she got the wrong house number. I actually walked her to her friend's place while the rolls were proving. It was a good fifteen minutes before I got back, so that meant the rolls were ready to bake. True story.

6. Pop the rolls straight in the oven for 10-15 minutes until crusty on top and you're able to tap the roll on the bottom and it sounds hollow. Oh my god, what is wrong with me today?! Innuendo city! That's when you know it's cooked, so it's time to take it out of the oven. Allow it to cool down just slightly so that it's warm and not boiling hot.

7. Slice the roll in half and then fill with your choice of sandwich fillings! I'm going for a classic bit of cheese, tomato and lettuce in mine. Either way, it's darn delicious. Serve immediately.

Ooooooooh. These were delicious - flavourful and speckled like a bird's egg on top, and they went perfectly with a strong cheese. The inside was lovely too - crunchy on the outside, yet tender and bready inside. It's well worth it, in my opinion. Do it - you won't regret it!

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