Tuesday, October 19, 2010

Brunch and Mediterranean 'Style' rolls

There is something to be said for authenticity in cooking and baking. If you are trying to make French pastry, for instance, then by all means use real butter and cream, use 100% pastry flour and the 'correct pots and pans. French cooking is deservedly famous, and should be copied and learned. Sometimes, however, we want to capture the essence of a style of cooking or baking, while at the same time compromising a little on the authenticity of the recipe. Sometimes it's because we don't have all the ingredients on hand. Or sometimes we 'invent' a recipe by creating something using the type of ingredients that typify a style. So, for instance, if I make a rice dish and use soy sauce, tamari sauce and pomegranate concentrate for the sauce, I will produce a Chinese-'style' rice dish without the dish being authentically Chinese.

So it is with these rolls, so delicious with breakfast and brunch type foods (salads and spreads) yet probably not native to any single area in the Mediterranean area. After all, when you think of the Mediterranean, what foods do you think of? Olive oil, of course. And rosemary or some aromatic herb (oregano or thyme). Tomatoes in all forms. Oh, and more olive oil. Different areas place a different emphasis on each ingredient, but they are really a variation on a theme... There are other foods as well but you get the point. These rolls are delicious and include lots of things typically from the Mediterranean area. You'll love them, I'm sure.

Here's What You'll Need:

400-450 g flour
300 g  water
100 g Parmigiano Reggiano Cheese
7 g instant yeast
2 tsp honey
1 tsp salt
1/2 tsp rosemary
50 g olive oil (about 4 T)

Here's What You'll Need To Do:
1. Dissolve yeast and honey in 150 ml of warm water, cover and leave in a warm place to rise for 10-15 minutes.

2. In a bowl sift flour and salt, add the finely grated cheese, stir.
3. Make a well and pour the yeast and remaining water, Knead to a soft dough.

4. Shape it into balls and place in a greased bowl, cover it with cloth and leave in a warm place to rise until doubled in volume.
5. Pour the risen dough on work surface, cut it to 8 equal parts.

6. Shape rolls, place them in greased or parchment paper covered baking tray. Allow rolls to rise for 20-30 minutes.

7. Brush them with olive oil, sprinkle with rosemary.
8. Bake them 20-30 minutes in preheated oven to 350 degrees F.


  1. You have managed to put brunch into these buns.
    Of course I love them. what's not to love? Parmesan, olive oil, rosemary, honey. Yummy.
    Thank you for another smashing recipe.

  2. You are welcome. I know what you mean - even without knowing where they are from how could you not like these rolls!! I really appreciate your comments, and find them encouraging. All the best.