Geppetto's Garlic Parmesan Rolls

By Hklbrries

The peeled garlic found in a jar is a huge time-saver in this recipe.

"The neighbors can tell when bread is baking at Geppetto's. Warm, yeasty aromas scent the air for blocks. And when the big pots of marinara sauce are bubbling on the stove, garlic, olive oil and onions add their fragrances, too.

For 17 years, Michael and Stephanie Magerkurth have been serving residents of Anacortes, WA, a variety of classic Italian specialties from their small shop. Inside the little cottage, the kitchen is in full view, just behind the display case packed with homemade sauces, fresh pasta, pizza, salads, tiramisu and cannolis. A hand-written signboard notes the daily specials. In the front window, an assortment of freshly baked, homemade breads include foccacia in four flavors and Geppetto's famous Garlic Parmesan Rolls.

The couple moved to the Northwest from northern California to get out of the rat race. Catering makes up 60 percent of their business, but the take-out side is steady, too. Many of their ingredients come from nearby Skagit Valley farms, especially during summer. Whatever the dish, the emphasis is on handmade. 'We're about muscles, not machines,' says Michael. 'Everything here is handmade.'"

Judith Dern

Ingredients

• Rolls:
• 1 ½ tablespoons active dry yeast
• 1 tablespoon sugar
• 2 cups warm water (105F to 115F)
• 3 cups bread flour, divided
• 1 tablespoon salt
• 3 cups all-purpose flour
• Topping:
• 2 ⁄3 cup pure olive oil
• 2 ½ cups shredded Parmesan cheese
• ½ cup diced garlic
• ½ teaspoon oregano

Preparation

Step 1

Sprinkle yeast and sugar over water in a large bowl. Stir until combined. Let the stand until foamy, about 10 minutes.

Add 2 cups bread flour and salt. Whisk vigorously until smooth, about 3 minutes. Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon. The dough will form a shaggy mass and clear sides of bowl.

Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient. It should not be sticky.

Place in a greased bowl and turn once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours. (At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)

Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet. (You can also shape the dough into three 16-ounce loaves if desired.) Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.

Preheat oven to 400F.

To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended. Remove plastic wrap from rolls. Spoon topping over each roll.

Bake 20 to 25 minutes, until golden brown.