Tuesday, July 28, 2015

Feta Cheese, Basil 'n Red Pepper Rolls (step by step)

Can I just tell you these rolls were absolutely "too die for".  No seriously, I am so not joking!  You know when you have a flavor taste already in your mind?  When you just know how it's going to taste like in your mouth before even tasting it?  Yeah, that one.  Well my friends, I am here to tell you, not only did these rolls LIVE UP to my expectations, they exceeded them!  They tasted exactly the way I had wanted them to taste.  But most of all, they are family and friends approved.  Easy enough, that even a non-baker like myself can do.  Best of all, very few common ingredients that when combined will explode with flavor!

I can and usually go on and on.  I do love to ramble you know!  However, there are step-by-step instructions below along with many pictures.  So, I will let the pictures do the talking!  Ready for this simple recipe?  Here we go;

3 cups all purpose flour 
1 pkg  rapid rise active dry yeast
1-1/4 tsp salt
1 cup + 2 tbsp warm water 
2 tbsp olive oil
1/3 cup cream cheese, room temperature
1 cup feta cheese, crumbled
1 jar (14.5 oz) red peppers, drained and julienne
3/4 cup fresh basil, julienne 

-In your stand mixer, (mixer of choice), using your dough hook, add your water, salt and yeast.  Stir with a spoon to incorporate and let the yeast activate for about 5 minutes.

-After the 5 minutes, start incorporating the flour into the mixer slowly.  Till all the flour has been used.  Let the mixer go at medium speed for about 6-8 minutes or till the dough has formed a ball that is smooth and elastic.  

-Cover with a towel and place in a warm spot so it can rise and almost double in size, about 45-60 minutes.

-While dough is rising, gather and prep your filling ingredients.

-It is very important when using peppers from a jar to dry them thoroughly.  I then retain them in paper towels so I can ensure that the dough will not be soggy on the inside.

-When dough is done, punch it down and roll out it to a 12 X 16 inch rectangle on a lightly floured surface.

Not quite a rectangle, but hey, it will do...

-Let's spread on that amazing cream cheese.

 -Now we add on that decadent Feta cheese.  If a few pieces of Feta cheese end up in your mouth, I am just as astonished as you are.  I have no idea how these things happen!

-Here come the red peppers.

-Finally, that amazing fragrant fresh basil!

-At this point, I just stand back and admire my masterpiece.  What?

-Now, we are ready to roll.  Starting with the short sides, fold over, ever so slightly.  Then, start with the long side.  Roll up dough jelly-roll style; pinch seam to seal.

Are you just as visual as I am?  I know pictures always help me!

-Cut crosswise into 1 inch slices; arrange slices, cut sides up, using your pre-sprayed muffin tins.   Cover, and let rise one more time for about 35-45 minutes.  

-Preheat oven to 375F.  Bake for approximately 30-35 minutes or until golden brown.  Loosen edges of rolls with a knife to remove and place on wire rack.  Tell yourself to sustain, heaven's know I have to!

Right?  I know!  Enough said...

Till next time! 
Dishin with Didi