frozen bread dough

Parmesan and Basil Dinner Rolls would be a delicious addition to any meal but, at least for me, these babies are the perfect accompaniment for spaghetti and meatballs or lasagna … actually, pretty much anything Italian.

I used my bread machine, which makes a 2 lb. loaf, to prepare the dough for these rolls. Since I only needed half the dough to make 12 rolls, I used the rest to bake a loaf of bread. Of course, you could use the dough to prepare 24 Parmesan and Basil Rolls instead of 12!

Yesterday I lost a life-long friend to pancreatic cancer. Angela adored bread, in any form. My dear friend, I dedicate today’s post to you. And I like to imagine you and your mom busy preparing the best lasagna heaven has ever seen.

++ You can purchase 1 lb. of bread dough, prepare the dough the ‘old fashioned way’ or use a bread machine, set on the ‘dough’ setting – it’s up to you.

This bread machine recipe makes a 2 lb. loaf. One lb. makes 12 rolls plus one bread. Or, if you chose, you could make 24 ‘Parmesan and Basil Rolls’. For 24 rolls, you’ll need two 8 1/2″ – 9″ round cake pans.

DOUGH INGREDIENTS

1 ¼ cup lukewarm milk
¼ cup lukewarm water
2 Tbs. butter or olive oil
4 cups bread flour
1 Tbs. AND 1 tsp. sugar
1 tsp. salt
1 ¼ tsp. bread machine (quick rise) yeast

Add ingredients and set bread machine for ‘dough’. Should take about 2 hours.

FILLING INGREDIENTS

1/4 cup grated Parmesan cheese
2 Tbs. softened butter
2 Tbs. mayonnaise
¼ tsp. dried Italian seasonings – or oregano
¾ tsp. minced fresh basil leaves
2 – 3 fresh garlic cloves, crushed OPTIONAL

TO SPRINKLE ON TOP OF ROLLS AT END OF BAKING

1 heaping Tbs. grated Parmesan

METHOD

Oven at 375F 8 1/2″ to 9″ round cake pan Bake rolls for approximately 25 minutes

Mix 1/4 cup grated Parmesan, 2 Tbs. softened butter, 2 Tbs. mayonnaise and herbs in a small bowl. Set aside.

On a lightly floured surface, roll 1 lb. (16 oz.) bread dough into a 12” by 14” rectangle.

+ If using frozen bread dough, allow it to thaw and warm up a bit so dough will be easier to roll.

++ Dough may have the tendency to spring back – just let it rest for a minute and then ‘give it another go’. Also, don’t be afraid to take a bit of dough from one place and stick it onto another place in order to get the rectangular shape.

Spread Parmesan/butter/mayonnaise/spice mixture evenly on the 12″ x 14″ rectangle. ++ I like to drop small amounts all over – I think it makes it easier to spread the filling.

Starting at the 12” end, roll up dough and cut into 12 equal sections.

Place sections in an 8½” to 9” round cake pan. (Pan does NOT have to be greased.) Cover pan with a dish (tea) towel and allow dough to rise until almost double – between 40 minutes to over an hour.

++ I recommend placing the dough in the oven to rise, and I place a 10” x 13” pan filled with hot water on the lowest shelf because the hot water helps the dough rise evenly – and usually faster.

Once rolls are risen, remove from oven and set oven temperature to 375F.Bake rolls for 20 minutes – remove from oven and sprinkle on 1 heaping Tbs. grated Parmesan. Bake 4 – 5 minutes more.

Allow rolls to cool for a minute or two, then remove from pan with a spatula. Enjoy!

When we lived in Villanova, outside of Philadelphia, my sons and their friends used to love grabbing something to eat which didn’t need to be heated. Just Grab and Go! Therefore, they loved Ham ‘n Swiss Bread. Ham ‘n Swiss Bread is good reheated, at room temperature or right out of the oven = which makes it nice for a party or a picnic.

Oven at 375 F Bake for 30 minutes Makes one Ham ‘n Swiss Bread

Ingredients

white bread dough – enough for one bread, either made from scratch or purchased. ++ Of course, if it’s frozen…. you’ll have to thaw it first. Follow directions on the package.)
3 cups chopped ham (I used a 12 oz. packaged ham slice)
1 cup chopped Swiss cheese
1 Tbs. mayonnaise
1 Tbs. grainy mustard (I use Grey Poupon “Country Djion”)
a bit of oil to grease baking sheet
1 egg, beaten – to be used right before baking

Place dough (after thawing, if necessary) in a medium-sized greased bowl. Cover with plastic wrap (or a dish towel). Allow dough to almost double in size in a warm place. (I like to warm up the oven – just a tiny bit – and leave the dough to rise there – out of any drafts.)

Once dough has risen, remove it from bowl and ‘punch it down’, which means punching or pressing the dough down until it’s, basically, hardly any bigger than when you first placed it into the covered bowl. This rising is called (no surprise here..) – The First Rising.

Form the punched down dough into a log shape about 8″ long.

Place “dough log” onto a greased cookie sheet and flatten down with your hands – or a rolling-pin – into a rectangle about 11″ x 13′. ++ The rectangle doesn’t have to be perfect.

Once you begin working the dough, it’ll get softer and your job will be easier. Here I am stretching the dough. Whatever works, right? ++ I discovered purchased bread dough is harder to work with than homemade bread dough.

Mix chopped ham and chopped Swiss cheese with 1 Tbs. mustard and 1 Tbs. mayonnaise. Spread the mixture in the center of the rectangle. Then, using kitchen shears (you can use a knife, but I think shears make the job easier), make cuts at 1″ intervals on both sides of the dough – cutting towards the center.

One by one, take a strip from each side and bring them together in the middle of the loaf. Twist the two ends together, using the photo of the finished bread as your model. Don’t worry – it’s super easy. And, actually, kind of fun! ++ You might have to stretch some strips a little bit to make them ‘meet’.

After you’ve finished twisting – admire you handiwork for a minute – then cover bread with a dish towel. (Tea towel for my British, Maltese & Australian friends!!). Allow bread to rise for the second time, which should take about 40 minutes.

When bread has risen sufficiently, meaning almost doubled in size, heat oven to 375F. ++ Don’t forget to remove bread from oven – if it’s been rising there.

Using a brush or your fingers (I always use my fingers…) spread beaten egg on the risen bread.

Bake for 25 – 30 minutes. Bread should be golden brown, and should sound hollow when lightly tapped. Enjoy!!