Coriander Olive Rolls with Cheesy Crunchy Edamame
I love serving tapas, game day dishes, and happy hour snacks, so I thought it would be fun to develop a savory roll that could be used for any festive occasion. Little did I know that Meatless Monday Dinner would be included in those festivities as Hubby and I throughly enjoyed this fulfilling, yet light, savory cheese and olive rolls with a salad and called it dinner!
The history behind this roll starts this year when I made a simple coriander loaf of bread. I liked the taste but then thought of ways to improve the look, and it needed a flavor boost. I saw a cute savory spiral roll and began experimenting with bread spirals with Spanish Olives with pimento but it didn’t have the pop of flavor I wanted. I remembered how I loved the bread I made a few years back with kalamata olives, and bingo a delicious snack roll was developed. I called it an Coriander Olive Tapa Roll in the beginning but then renamed it because it is bigger than what I envision a tapa should be! You can just call it delicious!
Ingredients in this roll were influenced by the Soy Award in the National Festival of Breads. I love challenges. This recipes features soy in 5-ways; soy milk, soy margarine, soy flour, soy oil, and edamame. Any oh my, the crunchy edamame is wonderful! Who would of thought!
Coriander Olive Rolls with Cheesy Crunchy Edamame
1 1/4 (10 oz) cups warm soy milk, (115°F - 120°F)
1 tablespoon granulated sugar
2 1/2 teaspoons RED STAR® Quick∙Rise™
10 1/2 ounces (2 1/3 cups) King Arthur Unbleached Bread Flour, plus (1-2 oz) 3 1/2 - 7 tablespoons, if needed, as instructed
3 tablespoons (1.5 oz) soy margarine, softened
1 1/2 teaspoons sea salt
2 tablespoons soy flour
1/2 tablespoon ground coriander
1 teaspoon freeze dried garlic or granulated garlic
1/4 teaspoon onion powder
1 cup loosely packed cilantro leaves, divided
1 1/2 (12 oz) cups shredded pepper jack cheese, divided
4 ounces (2/3 cups) King Arthur White Whole Wheat Flour
2 teaspoons soy oil
1 1/2 (12 oz) cups shredded sharp cheddar cheese, divided
3 tablespoons chopped black olives (from a 4-oz can chopped black olives)
1/2 cup chopped Kalamata pitted olives
1/4 cup chopped green onions, (2 small trimmed green onions)
1/4 cup mild deli-style sliced pepperoncini peppers, drained, blot dry, chopped
Egg wash: 1 large egg yolk mixed with 2 teaspoons water
1/3 cup dry roasted and salted edamame, crushed *See Tip #3.
In the bowl of a standing mixer, with a paddle attachment, mix on low speed, soy milk, sugar, yeast, 10 1/2 ounces bread flour, soy margarine, salt, soy flour, coriander, garlic, onion powder, and 1/4 cup finely chopped cilantro. Mix for about 2 minutes until a dough begins to form. *See below for Tip #1: Measuring flour.
Switch to the dough hook. On medium speed, add 3/4 cup pepper jack cheese and 1 cup white whole wheat flour. Knead on medium speed for 7 minutes, and continue to add enough whole white wheat flour, 1-tablespoon at a time, to make a smooth and soft dough. If the dough is really sticky at the end of the 6 minutes, transfer to a floured surface and knead 1-2 tablespoons bread flour into dough.
Lightly grease an 8-cup measuring bowl with soy oil, transfer dough to bowl, turn over a few times to coat with oil, cover, and place in a warm place until dough rises to the 8-cup mark, about 40 minutes to 1-hour. *See below for Tip #2: Bread Rising.
Transfer dough to a lightly floured (1/2 tablespoon) work surface. Pat dough gently to deflate and roll into a 10" x 18" rectangle.
In a medium bowl, combine 3/4 cup pepper jack cheese, 1 cup sharp cheddar cheese, both olives, green onions, and pepperoncini, and 1 tablespoon bread flour. Evenly spread olive mixture to the shortest edges and the long edge nearest you. Leave an 1/2-inch border on the longest side from you.
Starting with the longest end in front, tuck and tightly roll the dough into a log, pinching the seam closed. Cut the log into (about) 1-inch portions, about 13-15 pieces.
Arrange the rounds, 2-inches apart, on two standard baking sheets lined with parchment paper. Optional: Rolls can be baked on baking stones lined with parchment paper or sprinkled with cornmeal. Cover the rolls with plastic wrap or tea towel, and set aside to rise 40-60 minutes, rolls will be puffy but not double in size.
Brush rolls with egg wash. Sprinkle each roll with about 1/2 tablespoon sharp cheddar cheese, and 1 teaspoon crushed edamame.
Preheat oven to 350°F towards the end of the rising time. Bake the rolls for about 25 to 30 minutes, rotating pans at least once, until light golden brown. If needed, cover with foil the last 5-minutes to prevent over browning.
Remove the rolls from the oven, and cool on a rack. Place rolls on a serving tray garnished with cilantro, edamame, and whole pepperoncinis. Serve warm or at room temperature. See Tip #4.
Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven; or very briefly in a microwave or split horizontally and warm in toaster.
Tip #1: Measuring Flour. For best bread baking results use a scale to measure flour in ounces. If a scale is not available, measure flour by gently spooning it into a cup, then run a knife horizontally along the lip of the measuring cup to level flour.
Tip #2: Bread Rising. If there is not a warm spot in your kitchen, warm the oven to 200°F and turn off. Open the oven door to allow some hot air to escape then place your covered bowl in the oven. Leave in oven for rising time.
Tip #3: Crushing Edamame. Place edamame in a resealable plastic sandwich bag. Roll over the edamame with a rolling pin! Super easy!
Tip#4. Serving Tip. Serve Happy Hour Coriander Olive Rolls with tapas, brunch, lunch or even as a side dish for your Meatless Monday Dinner!
Tip #5. Variation: Add chorizo or your favorite cooked sausage to the filling! The rolls can be sliced in half and used as sandwich or grilled panini bread!