If you start with a bucket of the Master recipe you can quickly and easily created these tasty, crusty, rosemary crescent rolls. This technique is an easy way to incorporate flavors into the dough without fuss. Shape matters; everything seems to taste better when it looks great and these crescent rolls are adorable. My boys claim to have a certain disdain for the strong flavor of rosemary and yet they ate the entire batch of these rolls when they got home from school, never realizing they were stuffed with the dreaded herb. Oh, the tricks we parents play to get our kids to be more adventuresome eaters. At least this one is fast and easy, as well as delicious! Next time I try it with spinach.
I met Bradley Benn at a pottery class many years ago. He is a master of his craft and a kind and patient teacher to those of us who dabble in clay. Little did I know that he was also a skilled baker, until he showed up in a classic MG with a loaf of fabulous bread. One of the hazards of this career of mine is that people rarely, if ever, bake for me, so this was an especially cherished loaf. He shared not only the bread, but also the recipe. When I decided to put it into Healthy Bread in Five Minutes a Day, I adapted his recipe to 100% whole grains. The dough is made with beer, which gives it a jump start on the sourdough flavors we usually wait for. Then we wrap the dough around sauteed onions, rosemary and walnuts. Together they create a bread with so much character and flavor you can eat it alone, but I love it with sharp cheese, grainy mustard and some sweet ham.
Below you will find my first attempt at a video and the recipe for BBBB. I will show you exactly how to roll the dough and prepare it in the pan so that you get onions in every bite. (This same technique can be used to create the raisin bread from last week’s post)