Lucy’s take On Ian’s Cheesy Garlic Holiday Knots

A few years ago Lucy bookmarked Ian’s Holiday rolls so that we could make them one day and

http://www.thefreshloaf.com/node/36664/ricotta-garlic-knots

this Christmas was the day.  Lucy changed it up some by making them sourdough with a tiny IDY kicker.  She subbed cream cheese for the Ricotta cheese, Pecorino for the Parmesan, added an egg, subbed water and non fat dry milk powder for the milk, used sprouted Khorasan for the Kamut and added some sprouted spelt.  So only half the recipe was totally different ?

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Oh yea, plus he made them in a 8” square Pyrex pan as pull apart rolls instead of knots.  These 9 rolls scaled at 88.5 g each to fit the pan perfectly.  The girls really oved these rolls saying they were best rolls yet , which is saying something.  When I asked them if they know what made them so good, neither of them guessed garlic and cheese but as soon as I said garlic they said oh yea because it wasn’t like it was hiding or anything but they couldn’t recognize the cheese part.

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These were 7 hour from mix to finished rolls hot out of the oven if you discount the 11% pre-fermented 100% hydration LaFama AP flour levain made overnight on the heating pad. We did a 40 minute autolyse with the 60% water, the dough flour, 1g of IDY with the 1.5% salt sprinkled on top.

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Then we added in the levain, the egg, the NFDM powder, cream cheese, Parmesan, sugar and softened butter.  We started off with 150 slap and folds followed by 2 sets of 50 and 25 more and resting the dough on an oiled plastic sheet on the heating pad covered with the SS bowl and a towel. The  we did3 sets of stretch and folds from the compass points.

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All of the dough slapping and folding sets were done on 30 minute intervals.  Then the dough was divided into 9 rolls, shaped and placed into the pan release sprayed pan and covered with plastic wrap to proof for 3 hours.  They really puffed themselves up well.

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Tamales are a staple for Christmas in many Mexican households served with guacamole and salsa to mimic the Mexican flag. .  These are red pork ones.  I prefer green chicken though but they were out of them as they akways are at Food City.  32 years ago there was one privately owned Food City in Phoenix on Mohave.  The 60 foot long buffet kitchen was just the same as it is now in all the FS stores kitchens that are now owned by Basha's.  They served the same tamales as they do now except that the 50 fly swatters that used to be hooked onto that long serving line are now gone.  The fly swatters weren't for the flies tough.  They were there for the parents to use to swat their unruly kids back into line.  My how times have changed:-)

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Turkey breast cooked on Indirect heat, outside burners only, on the grill at 325 F until it reaches 165 F and then let rest for 30 minutes. 

We were making candied root veggies (butternut squash, carrots and sweet potatoes) in the oven and they ere putting off some fine steam for the rolls at 375 F.  We egg washed the rolls and out them in for 20 minutes but they didn’t brown at all so we raised the temperature to 425 F convection for 5 minutes to brown them well. 

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When they came out, we brushed them with non-fat milk to keep them really soft.   The inside was soft moist fluffy and shredable.  Since we didn’t make dressing to go with the Turkey breast on the grill these rolls wee a big hit.  They would also make fine white bread for dressing next time though?  Wouldn’t change a thing but Lucy probably will next time.

Levain

2.8% NMNF rye starter

11% LaFama AP

11% Water

Dough

14% sprouted spelt and sprouted Kamut

8.5% Smart and Final High Gluten flour

67.5% LaFama AP flour

60% Non Fat Milk (water and NFDMP)

12% butter

8% Cream Cheese

4% sugar

4% garlic

6% Pecorino Cheese

12% egg

1.5% Pink Himalayan sea salt (less than normal because of the salty Pecorino)

1 g of Instant Yeast