I was on the phone with Mom, who said that among parmesan, gruyère and cheddar, gruyère would go best. (I had some left over from my gougères goof-up.)
Mom, you probably don't hear, "You're right" often enough from me. But I will say it here, loudly and in public: "Good call, Mom!" These are super-tasty rolls, with cheesy goodness and the soft sweetness of the red pepper bits, and a nice crumb and crust. Here's a close-up of a quarter of a roll, with my hand to show the size:
To make these, I pulled out a fist-sized piece of dough, flattened it in my hand, sprinkled chopped peppers and shredded cheese on, then folded the edges in. More cheese on top. Baked in a large dutch oven for about 25 minutes at 450, with the lid on for the first 15.I was imagining dinner rolls, but these are bit larger than that. Next time I'll see if I can make them smaller. In the meantime, please tell me not to eat all three tonight in lieu of dinner.
Well you've made my stomach rumble! They look incredible! I haven't heard of baking bread in a dutch oven before.. I might have to try :O)
ReplyDeleteGina, you mean to say you've missed out on the whole no-knead bread phenomenon of the last year and a half???
ReplyDeleteIt's the easiest thing in the world. You'll be amazed. Click here and scroll through my assorted posts on containers you can use and a step-by-step post. You can also use a pyrex lidded casserole (though that scares me) or well-seasoned cast iron. I've heard it works in aluminum pots, too.
you are a genius! can't wait to try this.
ReplyDeleteKitt.... You have done it again!! I am drooooooling.....
ReplyDeleteYou can do all kinds of experiments with this stuff, Jaden and Blue. Try it!
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