So much has changed since I last updated this blog. Coursework has been keeping me busy, hence, I haven’t had much time to cook any blog-worthy food. Or did I make many and decided not to click pictures of them? I honestly don’t remember.
So lately, I have gotten into making cheese. Though it is going to take me a lot of time and bucket-loads of patience to master the art of creating beautiful slabs of Mozzarella and Cheddar, I am not going to bow down and give up. But this post is not about cheese, sorry.
A couple of weeks ago, I came across Chef John’s recipe for Garlic-Parmesan Dinner rolls on allrecipes.com. I tried it for an evening snack (yes, we are crazy like that at home!) and I ended up with the softest set of delicious rolls ever! Since then, I have become a huge fan and have been trying variations to the roll. I made Chef John’s recipe two weeks ago and yesterday, I tried another version: my pesto rolls in whole-wheat flour.
Initially, I had my own suspicion because I have had so many misadventures while dealing with whole-wheat loaves but this time, it was a success. I ended up with soft golden rolls again. We ate them with marinara dipping sauce and oh boy! I cannot wait to make it again. This time, I am thinking rosemary and goat-cheese?
One small thing though: if you try this out, don’t alter the sponge. Make it with AP. Add wheat flour to it when you make the dough.