How’s it going?
I’m curled up on the sofa in a hoodie writing this, I feel like autumn has really kicked in. Apart from the beautiful oranges, yellows and reds beginning to make an appearance, there’s a definite chill in the air. Sadly, the evenings are also drawing in – and, that’s even before time has changed! On the way to lunch earlier today we had a little moan about it – I think if our summers were as long as our winters, and our winters were as short as our summers, we’d all be happier!
But whinging aside, there are some perks to autumn and winter – e.g. the ingredients that come with it (hi aubergines, apples and sweetcorn!) and comfort food – take for example this incredible pan of garlic bread rolls I made a few weeks ago.
The perfect recipe to help cope with the upcoming winter blues and to use up the last of your summer herbs.
Soft, fluffy, golden brown bread rolls, rolled in pungent garlicky herb butter before being generously doused in even more butter and a sprinkling of parmesan. Wait – and did I mention, I even stuffed them with mozzarella?!
A real crowd pleaser!
Serve it up with a lasagne, or with pizza, or maybe just whip up a tomato sauce and dip away, it’s so, so versatile!
^ Gah – look how super fluffy the bread rolls are!!! I wish I’d taken a picture of the underside of a roll, perfectly brown and crisp.
Ingredients (enough for two frying pans worth)
- 750g strong white bread flour
- 65ml olive oil
- 400ml cold water
- 2 x sachets of active dry yeast
- 1.5 tbsp sugar
- 1 tsp sea salt
- 10g fresh herbs, finely chopped (parsley, thyme and basil)
- 100g salted butter, softened
- 3 cloves garlic, minced
- Pinch of salt
- 2 balls (125g x2) mozzarella, cut into small cubes
- Parmesan cheese (40g), grated
- Add the flour, yeast, sugar and salt to a large bowl and mix well to combine. Create a well in the centre.
- Combine the water and olive oil and pour into the well. Use a spoon to combine into a wet dough before turning out onto a lightly floured worktop and knead until smooth and gluten develops (approximately 10 – 12mins).
- Spray the bowl with olive oil before placing the dough back into it and cover with clingfilm.
- Leave to rise until doubled in size (approx 40mins – 1hr).
- Meanwhile, combine the butter with the garlic, herbs and salt and mix well. Set aside and let the flavours develop.
- Brush the pan with garlic butter and preheat the oven to gas mark 4.
- Once the dough has risen, take small pieces, wrap around the chunks of mozzarella, and roll into small balls before dipping into the garlic butter. Place into the pan, leaving a little space between them.
- Cover the pan, and leave for a second rise for 30mins.
- Bake for 25 – 30 minutes until golden brown.
- Remove from the oven and brush with the remaining garlic butter. Sprinkle with parmesan – serve warm!