If you were here last week, you saw the first version of these as asiago cheddar rolls. The wife and kids didn’t get any of those, so I made them again, but this time added some ham and turned them into the main course. Sort of like mini-personal pizzas but without the sauce. You can do just about any toppings you like with this method.
Ingredients
1½ – 2 cups all-purpose flour (or bread flour)
1 teaspoon sugar
1 teaspoon active dry yeast
1 teaspoon salt
2 cups shredded asiago and/or cheddar cheese
1 pound shaved ham
Directions
Since I just wrote this all up, I’m going to give the short version. For more details, check out the asiago cheddar rolls recipe.
Proof the yeast.
Add more flour, salt, and mix.
Add more flour as needed until dough comes together and pulls away from bowl.
Place in a clean, oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled in volume.
Form into 4-inch disks on a baking sheet dusted with cornmeal. Allow to double in size again.
Put fillings into an indentation in the middle of each disk.
Bake at 400° for 20-30 minutes, until bread is golden brown and cheese is bubbling.
Serve warm from the oven.
And that’s it.
So … what did you think of the “condensed” directions? Compared to the longer version, you can see how much detail is left out of most recipes. You have to know a bit about cooking before you ever pick up a cookbook, since they mostly have lists of ingredients and the shortened form of the directions I did here.
So how much detail do you usually like in your recipes?
Loading ...Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
Subscribe to comments on this post
6 Comments
I guess I know what I am making today. Made the asiago cheese rolls last week and they were awesome. Adding ham? What a fantasy. My family has begun to love and appreciate me more each time I make one of your recipies….Just got my book in the mail…… I am starting my window herb garden today
I am totally putting that on my next book cover.
Oh.. yum..
The non-meaty rolls were heaven — I can’t even imagine how much better these will be! Ooph, I’m drooling already…
I m taking your free lessons…and following your recipes on the blog..they are wonderful
Drew, love your recipes….and that goes double ditto for my family! They get excited everytime they see me checking my computer just prior to going into the kitchen, as they know it means something yummy and new is headed their way soon! Speaking of “soon”….is there anyway that you could add the info regarding the amount of time a recipe would normally take to complete? e.g. Prep time, bake time, and total time. The recipe for these rolls for example….I have never actually used active yeast or waited for a dough to rise, so I have NO idea how long this process might take, and therefore NO idea if there is enough time for me to make these for this evening’s meal. With that kind of information, I would be a better judge of what time a meal would be served, as it is the kid’s number one question of me each day – the ol’ “Mom…When’s Dinner gonna be ready????” to which I find myself having to say more and more, “I dunno!” So, knowing what amount of time would normally be needed for a recipe from start to finish would be most helpful. Thanks!
Yes, as a matter of fact I can do that. And it will be pretty easy, too. I timestamp all my photos, so on this recipe the difference between the ingredient photo and the final one is … 2 hrs 15 mins. Take out the time for setting up and taking pictures, and I could probably get that down to about 1:45, but not much less. I’d say two hours is reasonable.
Yeah, yeast breads just take a while. But they’re so worth it.