It was a long week and things don’t seem to slow down for a while.
Since the weather got warmer we spend more time in the park than usual and when Tiffany is taking her nap I don’t know what to do first. I wish I was a little more organized. I do ten things in the same time. I really need a third hand or more hours in a day.
Despite my not so often writing a new post I did cook and bake as usual just sometimes it’s so hard to take step by step photos when your making bread, soup, main dish, dessert, do laundry and dishes, vacuum, dust and put toys away in the same time.
If you know the secret on how to keep your house spotless and still having plenty of time to relax, please share.
Few days ago, while browsing for new bread ideas I ran across some cheesy, gooey, soft rolls. Cheese? I love it! walnuts? oh, yes please! whole wheat? You betcha!
I knew I had to make them. Oh, and I’m so happy I did. I may not have followed the recipe 100% but I was close.
Instead of a mixture of whole wheat and bread flour I used just whole wheat and while waiting for the dough to rise some tiny fingers stole my blue cheese from the counter top. I used feta cheese instead and skipped the sea salt on top (the cheese was salty enough)
The result – although they were not as fluffy as if I had used all purpose flour, the recipe is definitely a keepsake. I’m going to try the blue cheese version next weekend too.
Never tried the walnut-feta cheese combo before, but we all liked it.
Now, take my word for granted and make yourself some rolls. Still having doubts? How about now?
Whole Wheat Feta Cheese and Toasted Walnuts Rolls
- 3 1/2 cups whole wheat flour
- 1 1/4 cups lukewarm water
- 1 pkg rapid rise yeast
- 1 tsp salt
- 1 cup toasted walnuts
- 1/2 cup water
- 4 oz crumbled feta cheese
- olive oil for brushing
- Sift the flour in a mixing bowl. Make a well in the center and add 1 1/4 cups water.
- Add yeast and stir in just enough of the flour a little at a time to make a sponge (about 1 cup of flour), then cover with plastic wrap and let sit until the sponge starts to get bubbles, about 20 minutes.
- With the dough hook on start mixing adding the remaining 1/2 cup water, 1 tsp salt and walnuts.
- Knead until the dough cleans itself from the sides of the bowl.
- Take the dough out and place it in a greased bowl. Cover with plastic wrap and set in a warm area to rise.
- When doubled in volume take the dough out and place on a lightly floured surface.
- Roll the dough out into about a 15x18 inch rectangle, and scatter the crumbled cheese over it. Roll up the long side, and cut into 16 rolls.
- Place cut side up on a foil lined baking sheet, and cover with plastic wrap.
- Place in a warm area to rise, and turn on the oven to 400 degrees, with the rack set at the center position.
- When the rolls have almost doubled in bulk, brush them with olive oil.
- Bake for 20-25 minutes, until lightly browned and done in the center. Cool on a rack until warm and serve!
Adapted from Garlic and Sea Salt http://garlicandseasalt.blogspot.com/2011/05/whole-wheat-roquefort-and-toasted.html
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