When I get stressed, I don’t want to see or talk with people (classic introvert, I think). I either want to just mindlessly surf the computer, read a book, be left alone, or cook. Today, in the midst of a stress brought on by my pre-teen daughter, I wanted to cook something simple and savory. I was looking through my Saveur magazine and found this recipe.
This savory bread was paired with the Butternut Squash Soup (I made this soup in October of 2010 for my blog).
This will yield 16 rolls:
1 cup sour tapioca starch (regular tapioca starch is fine)
1 cup finely grated Parmesan
1/2 cup plus 2 Tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon active dry yeast
3/4 cup milk
4 Tablespoons unsalted butter, cubed
Heat oven to 350F. In a large bowl, whisk together all the dry ingredients. Heat milk and butter in a small saucepan over medium high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms. Cover and let sit for 30 minutes.
Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper-lined baking sheets, spread 2 inches apart; beat remaining egg in a small bowl and brush balls with egg.
Bake until browned, 25-30 minutes.
My opinion: I didn’t roll my dough but it came out fine. However, if you want a round bread roll, you should slightly wet your hand and roll the dough. This wasn’t starchy at all, in fact, it was fluffy, savory and deceptively addictive!!