Summer Savoury Dinner Rolls

Spring is here and after all this rain we're having, we're all going to be seeing a lot more herbs about in our gardens, in our stores, and on our plates. Fresh herbs are a wonderful addition to any recipe, and there's always room to experiment. Don't have fresh herbs at your disposal? Substitute with about double the amount of the dry stuff; the flavour, though not as fresh and full, is still there and of course makes for a delicious recipe.

Have a favourite recipe you love to make all the time? Of course you do, but after a while, doesn't it get a little tiresome and, well, bland? Try to add a bit of fresh chopped herbs to the mix, anything you think might compliment the dish. If you like chicken, basil and rosemary are popular compliments, basil and oregano pair well with tomatoes in sauces and bruschetta, cilantro adds a nice touch to a rustic homemade salsa and dill adds that little extra something to a fresh yogurt sauce and works well in a marinade for fish. There are thousands of ways to invite herbs to the party, and there are tons of different herbs to mix and match so you always end up with something fresh and exciting on the table. If you're not accustomed to toying with fresh (or even dry) herbs, begin with something you already know works well, something you've tried before and get comfortable. Before you know it, you will be adding herbs to everything you make.

Today i'm going to share with you something pretty simple. I've taken a bread recipe that i have perfected and made a couple changes to turn it into a fresh and delicious summer roll with chopped savoury and black pepper. Of course, you can use any herb you like, fresh or dry. Just remember to double up if you're using the dry stuff.

A quick tip for bread making: never let the salt touch the yeast directly, and remember that the sugar is important to get the yeast working to its full potential.

Ingredients:
1 cup whole wheat flour
3 1/4 cups never bleached all purpose flour
1 1/2 tsp dry active yeast
2 tsp sugar
1 tsp salt
1 tbs chopped fresh savoury (or 2 tbsp dry)
2 tsp cracked black pepper
1 cup finger hot water (may need an extra 1/4 cup)
2 tbsp olive oil

To Make the Dough:

• In a large mixing bowl, or the bowl for your mixer if you have one, combine flours, salt, sugar and yeast. Stir gently to combine. 
• In a measuring cup, add olive oil and hot water (you should be able to put your finger in it for a couple seconds without burning yourself.)
• With a Stand Mixer using the dough hook attachment, stir flour on low speed while pouring water and oil in very slowly until dough just comes together in a ball with little flour left behind. If you are doing this by hand, you can use your fingers or a wooden spoon.
• Knead dough for 5-10 minutes on low speed in the mixer or by hand on a clean floured surface until the dough is smooth and elastic.
• Oil a clean bowl lightly and place dough ball inside and turn to cover with the oil. Cover bowl with plastic wrap and leave in a warm place for 1 hour and 30 min or until dough has doubled in mass. (i like to let it rest while i'm cooking something else on the stove, the heat in the kitchen really makes a difference.)
• Once dough has completed first rise, knock down once with your fist. Turn out onto floured counter, knead briefly, roll out to 1" thick  and cut into 14-20 pieces (depending on how large or small you would like them). Roll each piece into a ball and place on a lightly greased cookie sheet about 1/2" apart. 
• Bake in the middle of your preheated oven at 375° for 20-25 minutes or until a hollow sound is heard when thumped. 
•  remove rolls from pan and cool on wire rack until they are room temperature. (15-30 min)
• Store in a sturdy and dry seal-able bag for about a week. (keeps longer in the fridge, or freeze for a month if you make double)
• Serve along with a traditional dinner, pasta or use as buns for sliders.

All recipes created and Published by : Rachel Gonsalves