mushroom cheese rolls

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Here I go procrastinating again! Baked these on Sunday, then somehow the day just came and went after that and never got around to updating the bloggity blog. And it’s not like we did a whole bunch of stuff either! So I’m updating this at work. (shhh.) Wait. It’s my lunch break, it’s okay.

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These came about simply because I wanted something savory for a change, and the three main unique ingredients that make these rolls were practically staring right up at me from the kitchen, begging to be used!

Yes, dried ‘shrooms! I think they must’ve been purchased back in November thinking we were going to put them into our stuffing, but then we didn’t. So I was thinking of making something like a piroshky, maybe with potatoes, but then I got lazy. Which is what happens a lot. I blame the long work commute during the week that takes energy away from me. I’m not even going to make promises on here about any sort of schedule. Because it seems that every time I make a schedule, I never follow it.

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The pecorino was quietly tucked away in the cheese drawer in the fridge. The lone shallot was wallowing among the bowl of new potatoes and garlic in the space between the stove and the dining room.

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In hindsight, the next time I make these, the only thing I’d change maybe is to top each one with about a tablespoon more of the grated pecorino cheese. Just to give it a little oomph. A co-worker said they were cheesy enough, but I think that would’ve been nicer and perfectly cheesy, plus it would tell you what all ingredients are in it.

Next time, I think I’ll make a nice soup or stew to go with them as well. Oh well. Hope you enjoy!

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Mushroom Cheese Rolls
ingredients
1 cup boiling hot water
1 ounce dried mushroom of choice. I used cremini mushrooms
2 teaspoons sugar
2 and 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon salt
2 and 1/2 cups all-purpose flour
1/4 cup olive oil, plus more sauteeing mushrooms and shallots, and for oiling bowl.
1 egg, slightly beaten, plus 1 more egg later for brushing, if using
1 cup finely grated pecorino, or other hard cheese
1 medium shallot, finely chopped
salt and pepper to taste
method
Put the mushrooms into a small bowl and pour the hot water, stirring it around somewhat to get all the mushrooms wet. Place another smaller bowl on top to submerge the mushrooms that are on the top to make sure all the mushrooms rehydrate with the water. Wait for about 20 minutes, then drain, but reserve water.
You should have 3/4 of a cup of lukewarm, brown mushroom water. Add two teaspoons of sugar to the reserved water and stir to dissolve. Water should be about 110-115 degrees F., which feels like a comfortable temperature for a warm bath. Add the yeast and stir gently to wet all of it. Leave undisturbed for about 10 minutes until frothy.
Meanwhile, sautee the mushrooms and shallots in a couple of tablespoons of oil or butter, and sautee for about 10 minutes on medium high heat. Salt and pepper to taste. Set aside.
Meanwhile, add salt to the flour in a medium bowl and stir with a whisk. Make a well in the middle and add the olive oil and the egg. Stir with a wooden spoon, add the yeast/mushroom water mixture, then stir more to make a dough and start kneading with your hands. Knead for about 5-10 minutes, until dough is smooth.
Place into a well-oiled bowl  and turn the ball of dough once to coat with oil on all sides. Put plastic wrap securely over bowl and place bowl in a warm dry place without a draft. to be left undisturbed until dough doubles in size, about an hour to 1.5 hours.
Preheat oven to 350 degrees F.
When dough has doubled in size, punch down to release excess gas buildup in the dough, and add the sautéed mushroom/shallot mixture and pecorino cheese. Knead dough to incorporate all ingredients into dough.
Divide dough into 12 equal parts and bake on a baking sheet lined with parchment paper, or else bake on a 12-count muffin tin that has been lightly greased with oil or butter. Make sure mushrooms do not bunch up too much in one roll. Brush a beaten egg on the surface of each muffin. Reserve 12 mushroom slices, to top for each of the rolls.
Let dough balls rest for about 10 minutes, to 30 minutes, if it needs to rise a little. Indent your finger into the dough. If it springs back quickly, it needs to rise a second time. If is springs back slowly, it is ready to be baked. If it needs to rest, put a greased piece of plastic wrap on top and leave in a dry place without a draft.
Bake for about 20-25 minutes until tops are golden brown. Carefully remove from pan using a small knife of offset spatula.

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