Yes, an all American Baseball Cap, with of course, Palm Beach, Florida written on it, from yet, another famous 5 star hotel, The Breakers Hotel! (let's just hope Jo will pose with the cap, and takes photo with it to post on her blog)
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| Rosemary and Olive Knots...warmed up, on the second day; tasted even better! |
I, for one, will tell you the source my recipes come from, or at least an idea how it came about, most of the times, unless it's a "hand me down" verbal recipe that I remember from making it over, and over again. It's just a matter of experimenting with various herbs, spices, and different ways of creating, and re-creating a recipe! I got this book called "The Modern Baker" by Nick Malgieri, from my local public library, and I fell in love with the book and all the amazing recipes, for cakes, rolls, and breads. I simply clicked on to my Amazon account, and ordered it online, for an unbeatable cheap price...and NEW! I took the book back to the library, just after I made these rolls, and forgot to copy the recipe, but my book will be arriving in a few days, or so! I just had so much fun with this dough, along with my little grandson, again. (I think he will follow his daddy's and my footsteps)...and he will become a chef, or a baker!
Rosemary, and Olive Knots
adapted from, The Modern Baker, by Nick Malgieri
3 cups all purpose unbleached flour
1 teaspoon sea salt
2 teaspoons dry yeast (abt.1 1/2 packet)
1 1/2 cup almost hot water
3 Tablespoons extra virgin olive oil
3 Tablespoons chopped fresh rosemary
1/2 cup pitted Kalamata olives
additional extra virgin olive oil and salt and pepper
Add the yeast to the warm water, stir lightly, and let it dissolve. I will foam up, a bit. In the meantime, in a large food processor, add the flour, the salt. Pour in the yeast with the water, and add the extra virgin olive oil Pulse a few times, to let the dough form, remove carefully, to a floured surface, and work the dough together, and add it to a large oiled bowl. Turn dough over, cover with plastic wrap, and a kitchen towel over the plastic wrap. Let it sit for 1 hour. It will double in size, just like on the photo, ready to start working the dough!
Punch down on the dough, lightly, and lift to put on a work surface, or a large board, to roll out into a 10x8 inch rectangle, or a large square.
The square or rectangle does not have to be precise, and as you can see the natural light is not enough, as in the upper photo. Spread the olive and rosemary mixture over the dough, just around the middle. 
Fold the dough over with the filling inside, once, or twice!
With a pizza, or pastry cutter, cut about 1 inch pieces, all the way through...again, I stress the fact the just one fold over would be easier to fold the knots.
Now, here comes my little assistant, wanting to see how the knots are made, but he wants to make his favorite Nemo fishy!
Don't worry about the knot shapes, just try to keep them the same size, as for me too! Next time I will pay more attention to detail. Now, you are ready to cover the rolls, by using a clean kitchen towel to cover them loosely, for 1 additional hour.
Bake at 375 degrees F. for about 25-35 minutes, till they are nice, and golden brown on the top!
By this time, it was about 6:00pm. full lighting had to be used, which is not the lighting you want for your photos.
I thing the simple rack was a perfect prop, over the lovely butcher block table, Delicious rolls, cooling, right from the parchment line baking pan, The rosemary, and Kalamata infusion flavors were totally incredible, and the rolls were perfectly crusted on the top, and just right texture, and flavor! Yumm!
Good practice for your child, or grandchild, to help you bake something, especially with real dough!
Have a wonderful Tuesday!
