Monday, December 5, 2016

A Tree That's Fun to Take Down

Fresh baked dinner rolls with a cheesy center, homemade tomato soup and fresh pineapple slices made a tummy comfy dinner on this 5th day of Christmas.  The pull apart bread, shaped like a Christmas tree, was inspired by Delish magazine.   I followed a Fleischmann's Yeast dinner roll recipe designed to knead and shape the dough, then allow it to rise in the refrigerator to be baked at a later time.  

Cool Rise Dinner Rolls

(20 mini rolls)

Mix flours, yeast and sugar in bowl of electric mixer with dough hook in place.
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 1/4 teaspoon dry yeast
1/4 cup sugar

On stove top, heat milk, water and buttery spread to 125 F.
1/2 cup skim milk
1/3 cup water
2 tablespoon Earth Balance Buttery Spread
Gradually add to mixing bowl.  Beat at high speed 2 minutes.

Add additional flour, egg and salt to bowl.  Beat at high speed 2 minutes.
1/2 cup all purpose flour
1 egg, warmed slightly
1/2 teaspoon salt

Gradually add remaining flour, kneading until dough leaves sides of bowl, about seven minutes.  Remove dough to a bowl greased with olive oil spray.  Turn and cover.  Allow to rest 2 minutes.
3/4 cup whole wheat pastry flour
1/2 cup all purpose flour 

Divide dough into balls, about 2 tablespoons each.  Shape dough around a 1/2 inch chunk of cheese.  Place about 1/3 inch apart on a baking sheet lined with parchment paper.  Arrange in a Christmas tree pattern.
2 1/2 cheddar cheese sticks, cut in 1/2 inch pieces
Spray with olive oil spray.  Cover with plastic wrap and place in refrigerator. 

About 45 minutes till dinner, pull tray from refrigerator.  Allow to rest 20 minutes while oven preheats to 375 F. 

Mix egg and water.  Brush over dough balls.  Bake for 20-25 minutes, turning pan 1/2 way through.
1 egg
1 tablespoon water

Garnish with grated cheese, pepper and parsley.
2 tablespoon grated Parmigiano cheese
1 mini sweet red pepper, minced
Fresh parsley, snipped

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