Friday, April 13, 2012

Simple & Savory Rolls




A lot of the items I bake end up being sweet- muffins, cookies, quickbreads and cakes.  Here's a nice and simple savory bread that can pair well with so many things.  First I devoured this fresh baked roll with grass fed butter and all fruit apricot spread.  The next day I made open face steak and cheese sandwiches with leftover filet (really tasty!) and for breakfast I sliced the roll in half, toasted it and topped it with cheese and scrambled eggs.  I'd love to know any ideas you may have!

Simple & Savory Rolls
makes 6

2 1/2 C blanched almond flour
1/4 C melted butter
1/2 C farmer's cheese (This is an update, I had originally posted 1 C farmer's cheese)
2 eggs
1 tsp baking soda
1/2 tsp salt
olive oil

Preheat the oven to 350
In a food processor, blend the cooled melted butter, farmer's cheese, and eggs
Once smooth, blend in the blanched almond flour, baking soda and salt
Blend until a thick consistency, this should happen very quickly
Using a large soup spoon, divide the batter into six even balls of dough and place on a parchment lined baking sheet
Make sure your hands are clean and drizzle a little olive oil onto each ball of dough
Roll each ball of dough in your hands until it is a smooth circle, then shape into a slight square shape
Bake 25-28 minutes until the tops and sides are toasted brown and dry looking
The tops will crack slightly as they rise and bake, don't worry about that
Remove from the oven and let cool before slicing, otherwise they will crumble

2 comments:

Anonymous said...

Hi Mollie,

I just found your website. Can't wait to try your recipes - they all look delicious!

These rolls look gorgeous, but I am wondering about a replacement for Farmer's Cheese, which I haven't heard of here in Ireland. I looked it up in the internet and as far as I can tell the best substitutes would be cottage cheese (with the liquid drained off) or perhaps paneer cheese, which would be a firmer cheese. Is the farmer's cheese you use firm and solid (like paneer) or soft and crumbly (like cottage cheese)? Many thanks,
Sarah

Mollie Mahon said...

Hi Sarah,
Thanks so much for inquiring- and all the way from Ireland! Farmer's cheese here is pretty dry and crumbly. It's like a cottage cheese that's been drained and pressed, and then cultured to reduce the remaining lactose. So it sounds like Paneer may be a better substitute. I've also made these with shredded cheddar- they don't turn out exactly the same but still yummy.
Let me know how it goes!
Mollie