Recipe 17 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: I feel like I just need to call this at 8 points a roll….and that’s using low fat milk. I don’t know if subbing out butter for a substitute is a workable idea, but if you try it and it works, let me know and I’ll add that in as a modification. These are yummy and quite possibly worth all 8 points!
This recipe can be found:
and a mini version of the recipe at 30 Pounds of Apples.
Well, ladies and gentleman, here is the final breakfast recipe that you’ll find in Deb Perelman’s cookbook, The Smitten Kitchen. I’m a little sad that this chapter is over, but excited to jump into salads in my next post!
This final recipe is one of the best that she’s got. She describes this recipe as a savory version of a cinnamon roll and I would have to agree and say that I like these better than cinnamon rolls.
That may be terribly inappropriate to say depending on whose reading it, but for those who find themselves in my camp loving savory for breakfast you’ll see what I mean when you bite into one of these straight from the oven. Yum! It’s a new savory breakfast favorite for me.
If you remember last recipe, I was shaming myself for using the Kitchenaid to make the dough because the consistency was really off and I wasn’t able to braid the challah like it called for. But this time around I decided to give it a go by hand and see what happened. I needed a bread dough ego boost because that last one was just a tad disappointing. I’m happy to say my hands on approach this time around was a good idea.
I’m posting this video of me kneading the bread dough because I find that a lot of people don’t always know what to do when it comes to baking bread and I feel like kneading is the most technical part of it. If you know how to knead, then you can pretty much make any bread that calls for it. The kneading is what activates the gluten and makes it plump up and soft vs, flat and hard. You can roam the internet to learn more and see better videos but hopefully this is mildly helpful in the meantime.
So, above you’ll see a picture of my dough before the first rising and below is what it looked like after 2 hours. It was a little bit of a cool day here so I put it in the microwave to help it along a little bit. And by put it in the microwave I literally mean just put it in there. Don’t turn it on or you will not be making bread anymore and the yeast will be killed from the heat. It’s more just a place to incubate it while you wait for it to rise.
I’m not used to waiting 2 hours for a dough to finishing raising, but the bread recipe that I do doesn’t have the same base ingredients so it could have to do with that. But it definitely needed the full 2 hours to rise because it was not doubled after the first hour.
If that’s a tad longer then you feel like waiting for any breakfast recipe she does suggest you do the first rising in the refrigerator overnight and then continuing the recipe from this point so that you can have them in the morning. I still think you would have to get up at a good time to have them for breakfast because there’s still one more rising for 2 hours after you roll the dough out and add the filling.
Let’s talk cheese. I ended up using the pre-shreadded monterey jack cheese I had on hand rather then getting the cheddar block and grating it myself. She suggests that you can also sub out the cheddar for Swiss or provolone or mozzarella. As for herbs, she gives another option to use parsley instead of dill, but honestly….yuck. I don’t see myself ever using parsley on purpose for anything. *shudder*
Once you have the filling in the bread roll you’re able to cut your individual rolls. I was able to get 16 rolls out of my dough, but she recommends 12 and either doing a 13×9 like I have here or rounds with 6 rolls in each. I managed to get all 16 spaced out in my pan with one little guy extra that I just put in a ramekin to rise and bake with the bigger pan.
They are pretty aren’t they?
Back in the microwave covered in plastic wrap and a 2 hour rising before you can put them in the oven.
I’m really happy with how these turned out. The taste and texture of the bread dough was really nice and the filling just made these amazing. I love our holiday bread rolls, but I could see trying to do the filling with that recipe to see what might happen!
These really did take all day to make so they ended up being dinner rolls instead. I couldn’t have waited to serve these at breakfast if I tried! I am perfectly fine with that though and while these are found in the breakfast section, I can definitely see myself using these on the side of a savory dish instead. I love bringing home made bread to events too so these would probably be a big win anyplace you took them. Deb makes it sound like they don’t last long :)
Per my usual, I’m going to refer out to other bloggers who have taken on this recipe and posted the details on their sites. You can find the recipe on…
and a mini version of the recipe at 30 Pounds of Apples.
And thus concludes the Breakfast chapter of The Smitten Kitchen Cookbook! I can’t believe it, but we’ve made it through 17 recipes and we have a lot more to go.
I have really enjoyed trying all these new breakfast recipes! I asked specifically for a breakfast cookbook for Christmas so I could keep up the Saturday morning tradition I’ve begun. Hopefully I can review a few of those on here as well because this new cookbook my sister got me looks AMAZING!
Thanks for hanging in there with me while I regain momentum with this “blogging-while-mom” thing. Hope you keep following along as I continue this series.
Happy cooking everyone!
Just made these for the 2nd time and I still haven’t figured out how to make the breakfast ready! They were dinner rolls tonight too! But this picture is a tad better then the last so wanted to add it to the post :) haha
I started these after breakfast and they were warm and ready by dinner time because I let the dough rise longer then 2 hours both times. You could do the 2nd rise overnight and have nice puffy rolls for breakfast too 👍