Thursday, June 16, 2011
I do love to play around with pizza dough.....embrace the obsession with all things pizza...embrace it! ;) These rolls made very tasty snacks...plus I had a ton of fun making them so it was a double win.
Next time I'll brush the rolls with egg white instead of oil. I prefer the glossy sheen to the look I ended up with from the oil.
Next time I'd tuck a few pieces of pepperoni around the cheese instead of just one slice....don't know what I was thinking being stingy there.
3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm skim milk
1 tbls oil
1 tbls raw honey
1/4 tsp salt
1/4 cup milled flax
1/4 cup wheat germ
2 tbls vital wheat gluten (optional)
Dissolve the yeast in 1/4 cup warm water. Stir in warm skim milk, oil, honey, and salt. Mix in flax, wheat germ, and gluten. Mix in flour gradually. When the dough gets too stiff to continue stirring, pour it out onto your work surface and knead in the remaining flour. Continue kneading for 8 minutes or so. Dough should be nice and elastic.
Divide the dough into 18 to 20 portions. Form each portion into a rough round shape. Turn the dough in one hand and fold a third of it under with your other hand. Keep rotating the dough, turning the edges under. Add a light dust of flour if your ball starts to get sticky. Flatten your ball out slightly. Tuck your cube of cheese and slices of pepperoni into the middle and pinch the dough closed around the filler. Put on greased cookie sheet and so the same with the remaining dough. Cover and let rise in a warm place for 30 mins.
Brush oil across the top of the rolls. Sprinkle with garlic powder and parmesan cheese. Bake in oven at 375 for 15 to 20 minutes or until rolls are nicely browned. Cool on racks.