This is another post from The Cookbook Guru’s feature cookbook for this month, Saha, by Greg and Lucy Malouf. Before this month, I had made several recipes from Saha and have now tried seven more. I love trying recipes from my cookbooks and I love the fact that The Cookbook Guru encourages me to do so.
One recipe from Saha I haven’t had time to make this month but is one of my favourites is Hummus with spiced marinated lamb and pine nuts. It is to die for. If you have Saha, I highly recommend that recipe to you.
Back to the recipe at hand. The cookbook photo of these rolls is very enticing so I decided to whip them up the other day. What is not to like about a cheesy bread roll? Not much, I assure you. They are very easy to make and wouldn’t last long in most households. Notwithstanding that, I don’t know that they offer anything over and above any other cheesy bread roll. The dried mint is an interesting addition. Maus was not so keen on it but I am sure others will like it.
One thing I will note: the recipe calls for the rolls to be brushed with olive oil before they go into the oven. The bread rolls had a very soft crust which I attribute to the olive oil. If I was to make them again, I would skip this step. I prefer a crunchy crust.
Overall, our assessment is pleasant but nothing special.
- 310g bread flour
- ½ tsp salt
- ¾ tsp sugar
- 1 tbs* dried yeast
- 50mls warm water
- 150g natural yoghurt
- 3 tbs* olive oil
- 100g haloumi, grated
- 50g parmesan, grated
- 1 tsp dried mint
- olive oil (extra)
*These are 15mil tablespoons
- Dissolve the sugar and yeast in the warm water.
- Sift the flour into a large mixing bowl and add the salt.
- In another small bowl, whisk together the yoghurt and olive oil.
- Pour the yeast and the yoghurt mixture into the flour.
- Knead the dough. You can knead the dough by hand for 10 minutes, or in a mixer for 5 minutes or in a food processor for 1 minute.
- Lightly oil a bowl and put the dough into the bowl. Cover in plastic wrap and leave for two hours.
- After the bread has finished proving for the first 2 hours, knead in the cheeses and mint.
- Preheat the oven to its highest temperature. Divide the dough into 12 equal-sized balls and arrange them in rows on a baking tray lined with baking paper.
- Leave to prove until they are puffed up and have merged into one another.
- Brush with olive oil.
- Turn the oven down to 220°C. Bake for about 15 minutes.
Hi Glenda. your bread rolls look so delicious. By the way I made this and they totally flopped.. they came out all yeasty- this was long time ago when i blogged about them then i re did with another recipe … I am glad to see yours worked cause this means, its the way I did them was not right.x
A nice honest review Glenda – thank you. I’m trying to imagine the mint in there & having a hard time with it but the more I think about it, I can see where it would be an interesting flavor. I’m a fan of the soft rolls so I’d definitely go with the olive oil on top. I’ve been thinking about whipping up some kind of rolls lately myself & I know I have a recipe that I’ve been meaning to try but do you think I can find it?
Are we getting old Diane?
I don’t know about you but I certainly am. LOL because maybe that’s also why I like my bread soft – maybe next I’ll need someone to chew my food for me.
They look good, and any roll with cheese sounds worth a try, so I might. Like you, I did make quite a few Malouf recipes this month, but some of the pics were dodgy, or- they were too fussy and not worth posting.
Francesca, most of my photos are dodgy 🙂 I just ran out of time.
Reblogged this on The Cookbook Guru and commented:
Another delicious contribution to our Saha conversation this month. Check out Glenda’s Cheesy pull-apart bread.