Jeremiah's Portuguese Rolls Recipe
During Cookie Week on The Great American Baking Show, Jeremiah Bills showed the judges the sweet side of Portugal. As Jeremiah prepares for the "Bread Week" signature bake he decides to show the judges the savory side of Portugal. He hopes to make his grandparents proud with this cheesy roll as they are his baking inspiration. Time is Jeremiah's biggest challenge during this bake. Most dinner roll recipes take a day to make so Jeremiah must manage his temperatures to get his dough to rise at a quicker place. Watch the full "Bread Week" episode from Season 2 Episode 3 of The Great American Baking Show.
INGREDIENTS
177 gr water 110F/43C
1 1/8 tsp SAF instant yeast
0.25 tsp white sugar
75 gr eggs, whisked
27 gr extra virgin olive oil (preferable Californian or Portuguese)
320 gr King Arthur unbleached all-purpose flour
0.5 + 1/8 tsp fine sea salt
33 gr smoked prosciutto or presunto
85 gr Portuguese chouriço or linguiça sausage
85 gr São Jorge cheese
as needed olive oil
2 cups boiling water
1 egg
pinch salt
0.5 tsp water
METHOD
1. Preheat oven to 425F/218C oven rack in middle position
2. In a Kitchen aid stand mixer bowl mix water, yeast and sugar
3. Coarsely chop all meat and cheese
4. Place in food processor and process until finely chopped
5. Set aside
6. Add eggs and oil to yeast mixture and combine
7. Add flour and salt
8. Using dough hook mix on speed 4 for 9-10 minutes
9. Dump onto counter coated with olive oil
10. Pat into a large circle
11. Dump meat and cheese onto dough
12. Knead into dough thoroughly
13. Place into oiled bowl
14. Place into XXL Ziplock storage bag with 2 cup pyrex full of boiling water and seal (or proving drawer)
15. Proof for 40 minutes (at 90F/32C) until doubled in size
16. Divide into 12 equal portions
17. Form into balls by folding each of the four sides of the dough onto itself
18. Flip over, cover bowl with palm of the hand and rotate the dough quickly while applying light pressure
19. Place on a silpain covered sheet pan
20. Proof for 30 minutes (at 90F/32C) until nearly doubled in size
21. Make egg wash by combining egg, salt and water with a small whisk
22. Brush rolls with egg wash
23. Bake for 20 to 25 minutes
24. Internal temperature 210F/98C
25. Cool