Monday, August 29, 2016

Tomato Rolls with a Herb and Cream Cheese Swirl

Let's just get this out there. I love tomato powder. I use it sort of like tomato paste or tomato sauce, but it's more concentrated, and it doesn't add extra liquid, so it's easy to work with.

So, when my buddies at 37 Cooks hooked up with The Spice House and we could pick anything we wanted, of course I wanted the tomato powder. Along with a few other things.

Well, actually a lot of things. I stocked up on things I use all the time and I also picked up a few new things to try, like the ancho-coffee rub and the porcini salt.

Even before the tomato powder arrived, I knew I wanted to use in in bread, somehow. I've made breads before with tomato powder and cheddar cheese, with tomato powder and olives, and I've made flatbreads with bits of sundried tomatoes.

I even made rolls with a swirl of tomato bread along with white bread.

After I pondered a while, I decided on tomato swirl rolls, and I decided that the swirl would be filled with cream cheese and the Sunny Greek seasoning that I also got from The Spice House.

And then I got to work.

I don't know what it is about swirl rolls, but I love making them, no matter if they're sweet or savory. They're just fun.

And the rolls are pretty much never identical, which I also like. It's not ideal if you're baking for a bakery, but I like the idea that I can have a small roll if that's what I want, or a larger roll. Or one with more or less filling. Because that's how I am. Sort of random and chaotic.

Tomato Rolls with a Herbed Cream Cheese Swirl

For the filling:
8 ounces cream cheese, at room temperature
1 tablespoon Spice House Sunny Greek seasoning

For the dough:
1 1/2 cups water
2 1/4 tablespoons Red Star active dry yeast
1 tablespoon sugar
13 1/2 ounces bread flour
1 teaspoon salt
4 tablespoons butter
2 tablespoons tomato flour
1/2 cup potato flakes (instant mashed potatoes)

To make the filling:
Combine the cream cheese and herbs in a small bowl and mix until well combined. Set aside at room temperature until needed.

To make the dough:
Combine all of the ingredients in the bowl of your stand mixer and knead until the dough is smooth, shiny, and elastic. Cover the bowl and set aside until the dough doubles in size, about an hour.

When the dough has risen, flour your work surface and heat the oven to 350 degrees. Spray a 9x13 baking pan with baking spray.

Turn out the dough and roll it into a rectangle about 11 x 16 inches. With one of the long sides of the dough facing you. spread the filling over the top of the dough, leaving about an inch uncovered on the far side. It can be easier to spread the filling with your fingertips rather than using a spatula.

Roll the dough up, jellyroll-style, and not too tight, and seal the seam when you reach the far end.

If the roll is very uneven, roll and nudge is so it's a fairly even thickness, then cut the roll into 12 even pieces. Place the pieces, with one of the cut sides up, in the baking pan.

Cover the pan and set aside until the dough has doubles, about 30 minutes.

Bake at 350 degrees until lightly browned on top - the sides tend to brown more than the top. Remove the pan from the oven and turn the buns out to cool on a rack.

I received products to work with from The Spice House through 37 Cooks.