Sicilian Herbed Dinner Rolls - My Way Chef

Herbs and cheese in bread? SO much yes! Phil shows you how. Subscribe for new videos each Friday.
Recipe: https://spark.adobe.com/page/P61B3OTZ...
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Steps by Roa Music |   / roa_music1031  


INGREDIENTS

600 grams of Bread Flour
340 grams of warm water( warm cold tap water in microwave for 30 seconds)
2 Tbsp of instant dry yeast
1 Tbsp sugar
4 tsp table salt
2 Tbsp Italian Seasoning
1 Tbsp garlic powder
6 Tbsp grated cheese pecorino
DIRECTIONS

Pour water into a spouted container, add yeast & sugar. let mixture proof yeast about 3 to 5 min.
Empty flour into the bowl of a food processor, add salt, seasoning, garlic powder and grated cheese. Pulse a few times to distribute. With processor running, pour yeast mixture through tube. The dough should ball up.
Transfer dough to a board and knead for 2 minutes. Place in an oiled bowl, Cover bowl with plastic wrap and let rise for 30 minutes. Punch down and let rise another 30 minutes.
Remove dough from bowl and divide into 12 equal segments. Form each segment into a rough rectangle. Cover with an oiled plastic wrap and let rise 25 minutes.
Form a better rectangle and then form it into a roll by taking the top long side of the rectangle and folding just past the middle. Take the bottom long side and fold it to the center just overlapping previous fold. Take each short side of rectangle and fold into the middle. You should have a square. Now take the center and corner of each side and fold it into the center of the square. Pinch the center point squeezing at the collection point. Turn it over in your hand and form it into a ball. Place each ball into a lightly greased rimmed baking pan. Now preheat oven to 425 degrees. Let the rolls rest for 20 minutes covered with an oiled plastic wrap. Spray the rolls with water and bake for 5 minutes. After 5 minutes, take pan out, spray rolls with water and rotate pan. After 5 minutes check for doneness. Using an insertion thermometer, check the temp of the bread. If 190 degrees or higher remove from oven. If you don’t have an insertion thermometer, tap on the bottom of the roll. It will sound hollow when done. If rolls not done, spray with water and return to oven for 2 1/2 minutes. Check again and repeat until done.
Once done, cool rolls on a baker’s rack before serving.