"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

COMMON GRILL ROLLS (Jan Folk’s recipe) Recipe

4.2 stars - based on 3 votes
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This recipe for COMMON GRILL ROLLS (Jan Folk’s recipe), by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Sunday, November 2, 2008


1 pkg. dry yeast
1-1/2 c. water
1 T. sugar
1 T. salt
2 T. olive oil
4 c. bread flour

Sprinkle yeast on warm water; when it dissolves and forms bubbles, add sugar, salt and oil. Mix well w/mixer on low speed and slowly mix in the bread flour (I do this in my bread maker). The dough will be soft – if it is sticky, add a little more flour. Knead dough at medium speed for 5 minutes. Dough should be smooth. Remove dough from the machine and knead by hand 2-3 minutes. Place dough in a lightly oiled bowl and cover and set in a warm place and allow to rise til double – about 1 hour.

When dough has risen, separate into 3 pieces. Line a baking sheet with parchment paper and sprinkle parchment paper with poppy seeds and kosher salt. Form each dough piece into a long loaf and roll in the seeds & salt mixture lightly coating in each piece. Brush loaves w/olive oil marinate, reserving some for a second application and let rise one hour. At this point, dough may be refrigerated up to 8 hours before baking. Bake 450 for 8 minutes then lower the temp to 400 and bake for 5-6 more minutes. Remove from oven and immediately brush with more of the olive oil marinate.

Olive Oil Marinate
1 garlic peeled and minced
˝ c. olive oil
1 T. dried basil
1 T. oregano
˝ t. kosher salt


Personal Notes:
Personal Notes:
This looks like a lot of work, but it is worth it. This is the best recipe ever for rolls!




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