Well...the best laid plans. Mostly because I never laid out the sausage to thaw. So I decided to make a savory version of my sweet rolls. I used my basic dinner roll recipe of 5 1/2 c soft white flour, 2 cups water, 1 egg, 2 tbsp sugar, 1/4 cup butter that I replaced with olive oil because I wanted that flavor, 1 tbsp yeast, 1 tsp. kosher salt. Split it into two batches after the first proof, and rolled it out flat after letting it rest five or 10 minutes.
The ones on the left are "pizza rolls." Filling is tomato paste spread thin, sprinkled with Italian seasoning; diced pepperoni, grated mozzarella and parmigiano. Rolled and sliced. The ones on the right have my fig-and-olive spread (4 oz. figs, 1/2 cup Kalamata olives, 1/2 cup stuffed green olives, all whizzed up in the food processor with olive oil, balsamic vinegar and rosemary) and cream cheese spread. The cream cheese is simply whipped with a good olive oil and some black pepper to easy spreading consistency.
Both are good, but I think my preference is the fig and olive.
Next big baking adventure, beyond an occasional loaf of sandwich bread, will be King cakes. I somehow got in the King cake whirl a few years back, and now I have about six people who depend on me for their King cakes annually. Laizzez les bon temps roulez!
