These parmesan rolls are easy to make. Basically I use the same recipe for my bread, except the water is a bit more.
Ingredients: 1. All Purpose Flour(King Arthur)-3 cups 2. Yeast – 1 tsp 3. Salt – 1 tsp 4. Water – 1 1/4 cup, lukewarm 5. Olive oil – 1tbs, and some extra for oiling the bowl and dough. 6. Butter and parmesan for the top
Put all the ingredients in a bowl and mix with the dough hook. When dough is all done, oil the bowl and the dough, cover and let it rise for an hour. After an hour make little rolls, about an inch big and set them in a pan close to each other. When you are done, melt butter and spread on top of the rolls, and let them rise again for about an hour. After an hour preheat oven to 400° and bake for 25-30min. When done let them rest for a few minutes and in the meantime prepare the butter and parmesan. Simply melt 1tbsp butter in the microwave, add 1tbsp parmesan and mix. Spread the mix over the rolls and you are done. • Depending on how warm is in your kitchen rising time may vary. • Depending on your oven baking time may vary also. • If the dough gets too sticky just oil your hands a little.
I can’t wait to share this recipe! These are really soft doughnuts with a creamy filling, so silky and so delicious. You will love this creamy filling, because it can be used between cake layers and also as a frosting. This filling makes a great topping for pancakes and French toast, and the flavors are easy to make, just use any flavor pudding mix.
Instructions:
1. All-purpose flour – 3 1/2 cups
2. Yellow potato – 1 medium(125gr.)
3. Sugar – 1tbsp
4. Salt – 1tsp
5. Yeast – 2tsp
6. Milk – 3/4(lukewarm), and a bit more if needed
7. Butter – half a stick(60gr.) melted, unsalted
Cream filling:
1. Heavy cream – 2cups
2. Jello instant pudding mix- 3.3oz box
3. Blueberries – 1/2 a pound
4. Sugar -1tbsp
5. Lemon juice – 1tbsp
Peel the potato, cut it and boil it. In the meantime mix the dry ingredients and put aside. When the potato is done boiling, mash it really good, you can use a sieve or a potato ricer if you want, to make sure there are no lumps. I simply poured a little milk and mashed, then poured a bit more and mashed, the consistancy was like a smoothie. I poured the potato and milk in the dry ingredients,melted the butter and poured it in too. Make dough and let it rise for an hour and a half. Afte the rising, put the dough on a floured surface and roll it with a pin to a 1/2 inch.
Use a cup to make the doughnuts, use the scraps to make more doughnuts. Put them on a parchment paper and let them rise for about an hour.
In the meantime make your cream filling. Put 1/2 a pound blueberries in a pot, add tablespoon sugar and lemon juice, cook on medium high until the juices have reduced a little, set aside to cool down. Whisk the heavy cream in a stand mixer or handheld mixer on high, for me the speed was 6. When soft peaks start to form add the pudding mix, mix for a minute then lower to a slower speed(at speed 2) and continue to mix, scrape the sides of the bowl a couple of times so you don’t have pudding sticking to it. You will see it turning into a silky yummy goodness. When it’s done, mix in the blueberry sauce, you can use a spatula for this.
Now you can start frying the doughnuts. Fill a pot up to an inch with oil and heat on medium high. Gently transfer the doughnuts into the pot and fry them until golden or dark golden color. I lowered the stovetop to 2, because they were cooking pretty fast.
Note:
This is a lot of cream filling. You can save the extra in a container, and keep it in the fridge, use within 2 weeks. This cream filling is good for topping pancakes, French toast, waffles.
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