Gruyere and Green Olive Rolls - Recipe #37

"Are you going to be around the dock later today?" I asked my librarian friend, who recently moved aboard a sailboat, after a chilly run around Green Lake. "We're testing out our new inflatable kayak and I could bring you some of the bread that I'm making."  She informed me that indeed, she'd be at home most of the day. We finished our coffee at Revolutions and parted ways, as I knew it was time to pop the rising loaf into the oven.

This recipe for Gruyere and Green Olive Rolls was not originally a part of the recipe challenge, but I've now decided that any new loose recipe obtained during the time period of the challenge must be included. And it looked good enough to rival the savory rolls from Hiroki. I'd meant to make it the prior Sunday for breakfast, forgetting that it calls for overnight rising. Blast! But this time, I had carefully set out the dough the night before in eager anticipation.

Trent was off at Grandma's house, fixing the sound on her television, which had mysteriously disappeared after Thanksgiving (causing no end of worry that she would miss Jeopardy - or that her troubleshooting phone call with Trent would make us miss Jeopardy). I placed the four, enormous rolls in the oven and entertained myself while they baked. As they baked up, a delicious odor permeated the living room, which only strengthened when I took the ooey-gooey rolls out.

Though the recipe said that you could split a roll, we each ate one ourselves for lunch. We decided to avoid the 30 knot winds, by postponing our trip to Shilshole to another day. That is where my conundrum began. The rolls were so tasty, I wondered if perhaps no one would be at the boat the next day. Or maybe I could "forget" to bring one to the dock. Fortunately, the more generous side of my nature won out (but just barely). I will have to bake these rolls again sooner, rather than later, possibly substituting ingredients (adding prosciutto or using blue cheese instead to mirror some of our favorite Hiroki treats).

Gruyere and Green Olive Rolls

For the Starter:
• 1 1/4 cups unbleached bread flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast (mine says for bread-machines on it, but it works the same way)
• 1/2 cup warm water
For the Dough:
• all of the starter
• 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water
• 1 teaspoon salt
• 3 1/2 cups unbleached bread flour
• 1/2 teaspoon instant yeast
For the Filling:
• 2 1/2 cups grated Gruyère cheese (I used a combo of Gruyère, sharp white cheddar, and another swiss cheese - you really don't need quite this much cheese, I would probably use a little less next time - even the picture in the original Joy the Baker posting does not appear to use quite this much)
• 1 cup sliced green olives
• 1 teaspoon ground black pepper

1. To make the starter, mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a large measuring cup or small bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature.
2. To make the dough, combine the risen starter with the water, salt, flour, and yeast. Stir until thick and well combined in a bowl then dump onto a well floured work surface to knead by hand until soft and smooth, about 8 to 10 minutes.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, until doubled in size. 
4. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Use your finger tips and hands to stretch out the dough. Sprinkle with the grated cheese and olives.
5. Starting with a long side of the dough, roll it into a log, pinching the seam to seal. Place the log, seam-side down on a lightly floured surface.
6. Gently cut the log into four crosswise slices, for mini-breads. Place them on a 9x13-inch pan, cut side up. Use your fingers to press the rolls down and spread them open a bit to more fully expose the cheese.
7. Cover loosely with a clean kitchen towel and let it rise for 1 hour until it's puffy but not necessarily doubled in size. (I got distracted at coffee and it probably rose a little more than it needed to). Towards the end of the rising time, place a rack in the upper third of the oven and preheat the oven to 425°F.
8. Lightly brush loaves with egg wash.
9. Place in the oven to bake.
10. Bake for 20 minutes, or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.
11. Slice into wedges. The recipe suggests serving warm with mustard, though I skipped the mustard. Rolls will last, well wrapped at room temperature for up to 4 days. They are best reheated gently in the oven or toasted before serving.