As October comes to an end, thoughts turn to November which automatically makes me think of all that I am thankful for. I am beginning to plan the items I will make for our family’s Thanksgiving feast and of course I’ve already begun my Christmas shopping. As I think on these upcoming events, I am reminded of how blessed I am. How I have so many loving people in my life. I am reminded how important it is to reach out and show love to someone in need. Maybe its a coworker, the next door neighbor, or your child’s teacher or coach. Maybe you’ve wanted to reach out but didn’t know how. My thought is that food is a wonderful key to open the door to a persons heart and that is why we have a special recipe for you along with a special announcement.
I am so fortunate to not only have an abundance of loving people on a personal level but on a business level as well and I am thankful for each of them. One such person is Charmane Skillen of S.A.L.T. Sisters. Her determination, love of family and passion for creating all natural dips, rubs and salts, made her an instant friend. She and I began brain storming a way to partner our products together this holiday season. For this post, I have created a very simple herb roll recipe using one of her most popular herb blends “Tuscan Farmhouse Blend”. This herb blend mixed with your favorite olive oil, will turn an ordinary loaf of bread into the most mouth watering thing you will ever put in your mouth and is the perfect addition to that home made loaf of bread gift you are planning to give out this holiday season.
We are excited to jump start your season of giving by offering our social media followers the opportunity to receive a prize meant for sharing. Details of this exciting giveaway can be found on both Facebook and Instagram beginning Friday November 2, 2018 so be sure to head over to your social media platform of choice and follow us.
Now a few notes about the recipe. I opted to use this dipping oil two way. The first as the oil IN the dough and then secondly, drizzled over the dough before it bakes.
This recipe is a sticky dough but this makes a very soft finished product.
The Dough Spatula that comes with your Ankarsrum, is the perfect dough divider. You will find pan recommendations at the bottom of this post. No matter what type of pan you use, be sure to drizzle each ball of dough with a bit of dipping oil. This ensures that each roll soaks up plenty of herb oil while baking.
The pre-made rolls found in the store will have nothing on these. Check out my Cook’s Notes below for make ahead directions and I hope your family enjoys these simple rolls as much as mine does. Happy baking and remember, something as small as a home made pan of rolls, is just what someone needs to brighten their day!
Pull Apart Herb Rolls with S.A.L.T. Sisters
Prep Time: 45 minutes (includes rest/rise time)
Bake Time: 10-12 minutes
Yield: 24 pull apart rolls
1/2 cup (110 g.) olive oil
2 Tbsp (24 g.) S.A.L.T. Sisters ‘Tuscan Farmhouse Blend’
Mix together in a small bowl or jar and set aside.
1 1/4 cup (300 g.) warm water
1/4 cup (55 g.) herb oil from above
1/4 cup (57 g.) sugar
1 tsp. (4 g.) salt
3 cups (450 g.) bread flour
1 1/2 Tbsp. (18 g.) dry active yeast
Position Ankarsrum base with stainless steel bowl, dough scraper and dough roller set against the side of the bowl. Add water, oil, sugar and salt to the bowl and turn mixer on lowest speed (12 o’clock on speed knob). Mix until combined and begin adding flour 1 cup at a time. Once half the flour has been added, sprinkle yeast over the mixture. Add remaining flour, turn speed knob to medium (3 o’clock), adjust roller about 1 inch away from the side of the bowl. Be sure to allow enough room for the dough to pass behind the roller without there being too much movement to the roller but make sure it is still close enough to apply gentle pressure to the dough. Set timer to 6 minutes and allow to knead until dough is smooth and elastic.
Remove dough roller and scraper from the bowl and cover with bowl lid. Allow to rest 10 minutes. Preheat oven to 120º-170º degrees.
Place dough on a floured counter, board or rolling mat. Divide dough into 6 equal portions. Divide each of those into 4 equal portions. You should have a total of 24 small dough portions. Roll each portion into smooth balls. Place in desired baking pan (suggestions below). Spoon about 1 tsp. herb dipping oil over formed rolls.
Place pan in preheated oven and turn oven OFF. Allow to rise 15 minutes. Once risen, leave pan in the oven and preheat to 375º. Rolls will rise a bit more as they bake. Bake 10-12 minutes until golden brown on top. Serve warm with a bit more herb dipping oil on the side.
9 x 13 baking dish or aluminum throw away pan
12 cup muffin pan (place 2 dough balls in each muffin cup)
6 cup large muffin pan (place 4 dough balls in each muffin cup)
Cook’s note: To make ahead, once baked, allow to cool completely and store in an air tight container or zip top plastic bag for up to 5 days. When ready to serve, wrap rolls in aluminum foil and heat in a 400º oven for 15-20 minutes.