The third baking bootcamp challenge by Joy the Baker & King Arthur Flour was to bake up a few gruyere and green olive stuffed rolls. I am not going to drag this out – I was intimidated. So, so scared to work with yeast which is super sensitive to the environment, time and temperature. Add in a slightly cranky (yet still adorable) baby and we just have ourselves a full day of entertainment!
This recipe requires you to start the night before and make a starter. My first problem – I would always forget to start the dough. I finally got my head in the game and jumped in!
The featured flour for this challenge is King Arthur bread flour. This starter is flour, yeast, salt and warm water.
The next day I added in more flour, yeast, salt and warm water. Ok, I can handle this. I handled this until the point where I was unsure whether the dough was mixed enough. I took a chance…
Eight or so minutes of kneading ensued. Previously, I would let my kitchen aid mixer or bread machine do the mixing and kneading. This is wayyyyy more empowering! I had never truly kneaded a serious bread before and had to watch the experts.
Eight minutes later and then it is time to rest for the first rise. While rising, I got to work on preparing the fillings. It is hard to work with gruyere cheese and some delicious herbed up green olives…such a snacking temptation!
A few hours later and it was time to pat out the dough and top it up! As I was patting the dough out, I had some early memories of my grandmother making her huge batch of cinnamon rolls for the restaurant. The melted butter, the cinnamon sugar…mmm. I wonder what she would think of these savory rolls? Would she scowl and shake her head, or be interested in adding these savory fillings too?
And then I found my second problem. Apparently my daydreaming and patting out the dough caused the suggested measurements to be slightly off. My four rolls were extra large. I carried on and figured one roll served two and that sharing is caring.
Another rise and it was time to paint on some egg wash and bake off these rolls!
These rolls are best served warm. Each bite yields a mouthful of yum with oozing cheese and warm, salty olive pieces. Though this project took a day of tending it was lovely to be in the kitchen again. Photographing food, playing with the natural light of the day, being challenged by a recipe involving yeast….it was a magical day!