Two entries today. (Oh you lucky people!) The first one involves baking some bread rolls this morning. Walnut and gorgonzola rolls to be precise. The recipe comes from the book Italian Home Baking by Gino D’Acampo. A fantastic cook book full of great recipes, this was another unexpected present from my friend Vanessa. (As with other such gifts from ‘Ness, it just turned up in the post one day. She does that a lot. She tries to be mysterious and pretend that they’re not from her. However, as she’s the only friend who sends me unsolicited surprise gifts it’s a pretty fair bet that they’re always going to be from her!) Lots of pizza, pasta, cake and bread recipes to enjoy. Today’s recipe should make 12 rolls but I halved it as I only wanted a few rolls.
350g strong white flour
350g wholemeal flour
7g fast acting yeast
1 teaspoon salt
200ml full-fat milk, warm
250ml warm water
180g gorgonzola cheese, cubed
90g walnuts, roughly chopped
Olive oil for brushing
Brush two baking trays with oil. Combine the flours, yeast and salt together into a large bowl and make a well in the centre. Pour in the milk and water and mix all the ingredients together to form a soft dough. Turn out onto a floured surface and knead for 10 minutes. Gently work in the cheese and walnuts. Return to the bowl, brush the top with oil, cover with clingfilm and leave in a warm place for 1 hour.
During this hour I rushed off into town to do a quick bit of shopping.
Turn the dough out onto a floured surface, divide it in to 12 (or 6 if halved) and shaped into balls. Place the balls on the oiled baking trays, spaced well apart, cover with clingfilm and leave to rise for 45 minutes.
Preheat the oven to 220/Gas 7. Remove the clingfilm and bake in the oven for 20 minutes until golden brown.
Presto – lovely, tasty, warm rolls.
After they were done I had one still warm with butter before rushing into town, via the Post Office to post parcelage. The rolls are very tasty – the cheese on the outside goes nice and crispy and the rolls are slightly crusty on the outside. And the walnuts are a lovely addition. The recipe’s nice and easy to make and the kneading’s very satisfying, although the gorgonzola does tend to ooooze out the sides which can make it tricky to knead and a bit messy.