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Recipe Detail Page
Halloumi & Oregano Dinner Rolls with Smoked Honey Butter
Early Summer 2020
These soft and fluffy dinner rolls are a great accompaniment to your long table gathering. The combination of halloumi cheese and fresh oregano with the smoked honey butter makes for a savoury aromatic and slightly sweet flavour. They’re easily baked in muffin tins for a traditional dinner-roll presentation. Rosewood Estates Winery sells their own Smoked Honey at rosewoodwine.com (regular honey can be substituted). Tipo 00 is a soft wheat Italian flour and can be found at all major grocery stores in the baking section.
Serves 10 to 12
1 small baking potato, peeled and quartered
1 ½ tsp (7 mL) quick-rise instant yeast
¼ cup (52 g) sugar, divided
¼ cup (60 mL) unsalted butter, softened
½ cup (125 mL) warm whole milk
1 large egg, at room temperature, beaten
2 cups (500 mL) grated halloumi cheese
2 tbsp (30 mL) fresh oregano, finely chopped
2 ½ cups plus 3 tbsp (442 g) Tipo ‘00’ soft wheat flour plus more for dusting
½ tsp (2 mL) sea salt
1 tbsp (15 mL) olive oil for bowl
SMOKED HONEY BUTTER
⅓ cup (80 mL) unsalted butter, softened
1 tbsp (15 mL) smoked honey
½ tsp (2 mL) Maldon salt
1 Add the quartered potato to a medium pot and fill with water to cover the potato. Bring to a simmer over medium heat until potato is fork-tender, 15 to 17 minutes.
2 Drain well and You will need ½ cup (125 mL) mashed potato. Reserve ¼ cup (60 mL) of the starchy water.
3 Pour reserved water into bowl of a stand mixer and let cool until just Add yeast and 1 tsp (5 mL) of the sugar and gently stir with fork. Allow the mixture to stand for 5 minutes or until yeast is foamy and bubbly.
4 Add in ½ cup (125 mL) of mashed potato, remaining sugar, softened butter, warm milk, egg, halloumi and oregano and whisk until well blended.
5 Add the flour and sea salt and knead on low speed until the dough pulls away from the sides of the Turn the speed up to medium and continue to knead until dough is soft and pulls away from the sides completely, about 5 minutes.
6 Lightly oil a large glass bowl and transfer Cover with plastic wrap or tea towel, place in a warm spot and let dough rise to double its size, 40 to 45 minutes.
7 Turn the dough onto a lightly floured surface and press down firmly on the Place back in bowl, cover and chill for 2 hours.
8 Butter a standard 12-cup muffin tin.
9 Cut the dough into 12 equal portions, then cut portions into 3 equal pieces. Roll each piece into a ball and nestle 3 balls into each muffin cup. Cover with towel and let rise for 30 minutes.
10 Heat oven to 375°F (190°C). Bake rolls for 15 to 17 minutes until golden brown.
11 To make smoked honey butter, in a small bowl whisk together softened butter and smoked honey until creamy. Sprinkle with Maldon salt and serve with dinner rolls.
Serves 10 to 12
