{"id":8739,"date":"2020-04-29T18:42:29","date_gmt":"2020-04-29T23:42:29","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8739"},"modified":"2020-04-29T18:57:35","modified_gmt":"2020-04-29T23:57:35","slug":"cheese-rolls","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8739","title":{"rendered":"Cheese Rolls"},"content":{"rendered":"\n<p>This one recipe in particular isn&#8217;t really a recipe LOL  , and only for those of you who are comfortable enough with baking bread without measuring . Because this one doesn&#8217;t have any exact measurement . You won&#8217;t end up with too dry of bread if you already understand about &#8221; smooth and elastic &#8221; , or &#8221; tacky &#8221; dough . <\/p>\n\n\n\n<p>I&#8217;m going to share it with you guys anyway . I made this by accident few weeks ago , my son was asking for snacks , it was past dinner time , and i just fed my sourdough starter that afternoon . Heck i was already making enough mess in the kitchen from cooking and all , so who cares , let&#8217;s just experiment . <\/p>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"1080\" style=\"aspect-ratio: 1920 \/ 1080;\" width=\"1920\" controls src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190714.mp4\"><\/video><figcaption>Fresh from the oven <\/figcaption><\/figure>\n\n\n\n<p>So i used part of the starter , whether it&#8217;s active , mature starter or a discard , it doesn&#8217;t matter , i threw it in the bowl just so it has a little sourdough flavor . Not so much about leavening agent .( this will work without sourdough starter too ! )  You still going to add commercial yeast in here . There is nothing to be ashamed for using it . I am not sourdough purist anyway .. LOL . There is nothing wrong mixing starter and yeast .. And then i added warm water and all purpose flour and kosher salt . Can&#8217;t forget the salt ! That&#8217;s it <\/p>\n\n\n\n<p>In other words this is considered a lean dough since there is only salt , water , flour and yeast . There is no butter , no egg , no sugar required . I actually put all the ingredients together in the mixing bowl and let the mixer kneaded it for few minutes . After few minutes you will see how your dough looks like . You might end up needing more flour , or might end up needing more water .. it depends on the hydration of your starter and of course how much water that went in there too . The water also needed to be warm water . <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-scaled.jpeg\" alt=\"\" class=\"wp-image-8742\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191126-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p>After kneading probably 5-7 minutes , the dough should be smooth and elastic and i took it out and let it do its first proof for about an hour in warm area . Took it out , shaped it into mini balls and filled it with fresh mozzarella cheese , you can also add some chopped pepperoni , i think that would be yummy too . <\/p>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"1080\" style=\"aspect-ratio: 1920 \/ 1080;\" width=\"1920\" controls src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_191019.mp4\"><\/video><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients : <\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>About 100-150 grams sourdough discard , or even if you have an active one would be okay too <\/li><li>About 250-350 grams all purpose flour , always start at the lower end , you can always add more if you need to <\/li><li>About 1\/2 cup warm water <\/li><li>1 tsp kosher salt <\/li><li>1\/2 tsp yeast <\/li><li>fresh mozzarella cheese <\/li><li>butter and garlic to make garlic butter glaze , this is optional <\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Direction : <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>In a mixing bowl , add all ingredients , except the cheese and butter \/ garlic . <\/li><li>Let the mixer do the job , knead for 5-7 minutes , add water or flour if you need to . The dough should be elastic , not too dry , not too sticky . Tacky is like sticky but it doesn&#8217;t pull when you touch it . <\/li><li>Take it out and shape into a ball , place in a greased bowl , seam side down , cover with plastic wrap . Place in a warm place to do the bulk fermentation ( first proof ) About an hour or so <\/li><li>Take the dough out from the bowl , at this point you can weigh it . I did mine , and i had about 530 grams total , so i divide the dough to make small balls . <\/li><li>I ended up with about 35 grams each ball , and i used about 5-6 grams fresh mozzarella cheese . I didn&#8217;t want to put too much because i don&#8217;t want the cheese oozes out . <\/li><li>Wrap the cheese inside the ball , roll it out until smooth . Place it in baking sheet lined with parchment paper . Let it proof for about 45 to 60 minutes . <\/li><li>Preheat oven 425 F , ( mine is convection ) , brush with garlic butter ( might want to add salt ) , bake about 10 to 15 minutes . <\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"2560\" height=\"1920\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-scaled.jpg\" alt=\"\" class=\"wp-image-8748\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-scaled.jpg 2560w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-300x225.jpg 300w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-1024x768.jpg 1024w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-768x576.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-1536x1152.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-2048x1536.jpg 2048w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_173117-1140x855.jpg 1140w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"2560\" height=\"1920\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-scaled.jpg\" alt=\"\" class=\"wp-image-8749\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-scaled.jpg 2560w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-300x225.jpg 300w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-1024x768.jpg 1024w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-768x576.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-1536x1152.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-2048x1536.jpg 2048w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_184730-1140x855.jpg 1140w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1795\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-scaled.jpeg\" alt=\"\" class=\"wp-image-8750\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-scaled.jpeg 2560w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-300x210.jpeg 300w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-1024x718.jpeg 1024w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-768x539.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-1536x1077.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-2048x1436.jpeg 2048w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/04\/20200429_190744-2-1140x800.jpeg 1140w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>This one recipe in particular isn&#8217;t really a recipe LOL , and only for those of you who are comfortable enough with baking bread without measuring . Because this one doesn&#8217;t have any exact measurement . You won&#8217;t end up with too dry of bread if you already understand about &#8221; smooth and elastic &#8221; , or &#8221; tacky &#8221; dough . I&#8217;m going to share it with you guys anyway . I made this by accident few weeks ago , my son was asking for snacks , it was past dinner time , and i just fed my sourdough starter that afternoon . Heck i was already making enough mess in the kitchen from cooking and all , so who cares , let&#8217;s just experiment . So i used part of the starter , whether it&#8217;s active , mature starter or a discard , it doesn&#8217;t matter , i threw it in the bowl just so it has a little sourdough flavor . Not so much about leavening agent .( this will work without sourdough starter too ! ) You still going to add commercial yeast in here . There is nothing to be ashamed for using it . I am not sourdough purist anyway .. LOL . There is nothing wrong mixing starter and yeast .. And then i added warm water and all purpose flour and kosher salt . Can&#8217;t forget the salt ! That&#8217;s it In other words this is considered a lean dough since there is only salt , water , flour and yeast . There is no butter , no egg , no sugar required . I actually put all the ingredients together in the mixing bowl and let the mixer kneaded it for few minutes . After few minutes you will see how your dough looks like . You might end up needing more flour , or might end up needing more water .. it depends on the hydration of your starter and of course how much water that went in there too . The water also needed to be warm water . After kneading probably 5-7 minutes , the dough should be smooth and elastic and i took it out and let it do its first proof for about an hour in warm area . Took it out , shaped it into mini balls and filled it with fresh mozzarella cheese , you can also add some chopped pepperoni , i think that would be yummy too . Ingredients : About 100-150 grams sourdough discard , or even if you have an active one would be okay too About 250-350 grams all purpose flour , always start at the lower end , you can always add more if you need to About 1\/2 cup warm water 1 tsp kosher salt 1\/2 tsp yeast fresh mozzarella cheese butter and garlic to make garlic butter glaze , this is optional Direction : In a mixing bowl , add all ingredients , except the cheese and butter \/ garlic . Let the mixer do the job , knead for 5-7 minutes , add water or flour if you need to . The dough should be elastic , not too dry , not too sticky . Tacky is like sticky but it doesn&#8217;t pull when you touch it . Take it out and shape into a ball , place in a greased bowl , seam side down , cover with plastic wrap . Place in a warm place to do the bulk fermentation ( first proof ) About an hour or so Take the dough out from the bowl , at this point you can weigh it . I did mine , and i had about 530 grams total , so i divide the dough to make small balls . I ended up with about 35 grams each ball , and i used about 5-6 grams fresh mozzarella cheese . I didn&#8217;t want to put too much because i don&#8217;t want the cheese oozes out . Wrap the cheese inside the ball , roll it out until smooth . Place it in baking sheet lined with parchment paper . Let it proof for about 45 to 60 minutes . Preheat oven 425 F , ( mine is convection ) , brush with garlic butter ( might want to add salt ) , bake about 10 to 15 minutes .<\/p>\n","protected":false},"author":16,"featured_media":8745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8739"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8739\/revisions"}],"predecessor-version":[{"id":8751,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8739\/revisions\/8751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8745"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}