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.

Ingredients:

• 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

Method:

1. Dissolve the sugar and yeast in the warm water.
2. Sift the flour into a large mixing bowl and add the salt.
3. In another small bowl, whisk together the yoghurt and olive oil.
4. Pour the yeast and the yoghurt mixture into the flour.
5. 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.
6. Lightly oil a bowl and put the dough into the bowl.  Cover in plastic wrap and leave for two hours.
7. After the bread has finished proving for the first 2 hours, knead in the cheeses and mint.
8. 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.
9. Leave to prove until they are puffed up and have merged into one another.
10. Brush with olive oil.
11. Turn the oven down to 220°C.  Bake for about 15 minutes.