HERB AND CHEESE GARLIC ROLLS

May also be prepared without herbs and cheese.

Recipe yields: 18 rolls.

YUM! YUM! Delicious! If you enjoy really great flavored garlic bread; you will love these little jewels.

Over the years we have enjoyed garlic rolls at several Italian restaurants in Miami. One of our most favorite was Sorrento's on the Trail. Sadly they have become part of the passing scene.

Happily, the owner gave me a copy of his recipe. We have made them many times and they are delicious. Reminiscent of the many meals and great times we enjoyed there.

You may prepare the dough in a food processor, stand mixer or your bread machine following their instructions. Of course, you may also knead by hand.

No special equipment is required. You will need a baking pan(s) or sheet(s) and a cooling rack. However, you will need to tie the dough in knots.

Here then, is the recipe.

INGREDIENTS FOR THE ROLLS

HERB AND GARLIC TOPPING

PREPARATION

  1. In your work bowl, disolve the yeast in the tepid water.


  2. When yeast is disolved and frothy, about 10 minutes, add flour, salt and olive oil to work bowl.


  3. Mix to form a ball of dough and knead per your machine method instructions.
    • If kneading by hand, knead for about 8 minutes or until the dough is smooth and elastic.


  4. Form dough into a tight ball and place in an oiled bowl, cover with plastic wrap and allow to double; about 60 minutes.


  5. While dough is rising, prepare a baking sheet or pan by oiling lightly and reserve.


  6. When dough has doubled, punch down and divide into 18 - 1 1/2 ounce (about) pieces. Form into tight balls, cover and let rest for about 10 minutes.


  7. When dough has relaxed, roll and elongate each ball with open palms, into a 1/2" x 8" to 9" rope-like length. Shape into a loose knot (See diagram above.), place on baking sheet and cover loosely with plastic wrap or a tea towel.
    • Permit dough to double; about 45 minutes.


  8. 25 minutes before dough has doubled, adjust oven rack to center position and preheat to 450°F.


  9. When dough has doubled, place baking tray(s) in oven and bake for about 15 to 20 minutes or until done and golden brown on top.


  10. When rolls have baked, remove from oven and place on a cooling rack.


    11. NOTE:
    1. Rolls may be served warm from the oven or at room temperature. They may also be frozen. Allow to defrost and heat briefly (about 2 minutes) in a 400°F. oven.


    2. When ready to serve, brush with the olive oil and garlic mixture and generously sprinkle with oregano and grated cheese.


    3. Bread flour seems to produce a "chewier" dough.


    4. You may also use part semolina or all semolina flour, or even, part whole wheat flour.


    5. As a variation, you can also use crushed rosemary as the topping; or, put about a 1/2 teaspoon of crushed rosemary in the dough.


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