Nutrition Facts
8 servings
8
Recipe for Bear’s Garlic Rolls
Garlic bread rolls, how does that sound? Absolutely delicious. You should take advantage of the season for this little wild condiment that I fell in love with a few years ago. Served with a small salad, they are simply delightful.
Ingredients
20 Fresh baker's yeast
24 Milk
400 Flour 55
20 Sugar
30 Olive oil
1 Whole egg
60 White cheese
Salt, pepper
2 Bear garlic pesto
250 Ricotta
2 Egg yolk
Directions
1
Dissolve the yeast in the warm milk. In the bowl of the mixer, add the flour, sugar, oil, egg, and yogurt. Incorporate the dissolved yeast. Season the dough to your taste. Knead for 5 minutes. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1.5 hours at room temperature.
2
Meanwhile, prepare the filling. Crumble the feta with a fork, then incorporate the egg yolks and garlic pesto. Season and mix well. Set aside.
3
Preheat the oven to 180°C. Degas the dough and transfer it to a floured work surface. Divide into 10 pieces of equal weight, mine were about 72 g each. Shape each piece into a ball and place them on two baking sheets, spacing them well as they will expand.
4
To finish, let rest for 30 minutes before lightly flattening with a floured hand. Brush with a diluted egg yolk mixed with 1 tablespoon of milk. Place 1 tablespoon of filling in the center of each roll. Bake for 25 minutes in a preheated oven at 180°C.
Ingredients
Ingredients
20 Fresh baker's yeast
24 Milk
400 Flour 55
20 Sugar
30 Olive oil
1 Whole egg
60 White cheese
Salt, pepper
2 Bear garlic pesto
250 Ricotta
2 Egg yolk
Directions
Directions
1
Dissolve the yeast in the warm milk. In the bowl of the mixer, add the flour, sugar, oil, egg, and yogurt. Incorporate the dissolved yeast. Season the dough to your taste. Knead for 5 minutes. Transfer the dough to a bowl, cover with plastic wrap, and let it rise for 1.5 hours at room temperature.
2
Meanwhile, prepare the filling. Crumble the feta with a fork, then incorporate the egg yolks and garlic pesto. Season and mix well. Set aside.
3
Preheat the oven to 180°C. Degas the dough and transfer it to a floured work surface. Divide into 10 pieces of equal weight, mine were about 72 g each. Shape each piece into a ball and place them on two baking sheets, spacing them well as they will expand.
4
To finish, let rest for 30 minutes before lightly flattening with a floured hand. Brush with a diluted egg yolk mixed with 1 tablespoon of milk. Place 1 tablespoon of filling in the center of each roll. Bake for 25 minutes in a preheated oven at 180°C.
Notes
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