This’ll be the last* week I feature a variation on the Riot of Rolls Dough found in mom’s 1983 Yeast Baking & You booklet by the very nice folk at Fleischmann’s Yeast and Gold Medal Flour. I’ve done the garlic & parsley pan rolls, and they were very good. Ditto with the salty garlic bread sticks; where I removed the sugar and added just a bit of honey, and it was good.
Now, a final* variation that must’ve sounded like a no-brainer in 1963, but to my, 2014 mind, could’ve been a really bad move.
You roll the dough (well, half of what I make, 1/4 of what the original recipe called for) into a circle, then spread a bit of ketchup(!) all over, then top that with grated Parmesan and dried oregano before slicing, rolling up, allowing to rise, and baking.
Today; they would probably call for using a jar of pizza sauce, or mebbe even your favorite marinara but, the ketchup with the parm and the oregano wasn’t terrible, and I might could have a few other options for fillings at the end of this post.
Riot of Roll Dough:
•1 cup warm (110º) water
•1 packet (2-1/4 tsp) dry yeast
•2 tbsp honey
•2 tbsp butter, softened
•1/2 egg, lightly beaten ~2 tbsp
•1 tsp salt
•1/2 tsp black pepper
•3 to 3-1/2 cups flour
•1/2 RoR dough
•2 tbsp ketchup (or pizza sauce)
•2 tbsp grated Parmesan
•1 tsp oregano
Whisk three cups of the flour with the black pepper and salt in a bowl and set aside.
Add the honey to the warm water and yeast in the bowl of a stand mixer fitted with the dough hook, give it a quick stir to blend, then let rest for ten or fifteen minutes, until the mixture is nice and foamy.
With the mixer on low, stir in 1-1/2 cups of the flour mixture, along with the egg and softened butter until smooth.
Adjust the mixer to medium and add the remaining flour mixture by quarter cupfuls, until the dough is elastic, easy to handle, and mostly cleans the sides of the mixing bowl. Use the extra 1/2 cup of plain flour if needed.
Brush another mixing bowl (the one you whisked the flour, salt, and pepper together in would work here) with olive oil.
Gather the dough together in a ball and add to the oiled bowl, turning to coat all sides of the dough.
Cover with foil and stash in the fridge for at least two hours (the dough will rise in the fridge). You can keep the dough in the fridge for up to four days.
When ready to make your pizza rolls, divide the dough in two and return half, covered, to the fridge.
Roll the remaining half out into a 12 inch (mine ended up being more like ten inch), 1/4 inch thick, circle on a parchment paper lined board.
Spread the ketchup or pizza sauce over the dough, then sprinkle with the Parmesan and oregano.
Cut the dough into 16 wedges, then, starting at the outer edge, roll up and over the toppings and arrange, point side down, on a parchment paper lined baking sheet.
Repeat with the remaining wedges.
Cover the baking sheet with parchment, then a clean kitchen towel then set aside in a warm spot to rise for and hour or so, until the rolls have doubled.
Heat your oven to 400º, then pop the pizza rolls in and bake for 12 to 15 minutes, until nicely golden brown.
Serve the rolls warm, or at cool room temperature, they really were pretty darned tasty!
*OK, so mebbe this won’t be the last we see of this dough. I was thinkin’ that the orginal, kinda sweet, recipe would make for fine home made Hawaiian rolls for the holidays; and think about this version without the ketchup and Parm, but with pepper jelly and whipped cream cheese; or good mustard, shredded Provolone, and finely chopped cold cuts; or mebbe even spread with a thin layer of nicely peppered pâté and finely chopped cornichons before rolling.
I am seeing a lot of possibilities here, people.