Yield: 12 rolls
- 1 ounce (28g) Plantin Dried Mixed Forest Mushrooms
- 1 cup (227g) boiling hot water
- 2 tsp granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 1 medium shallot, finely chopped
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- ¼ cup (50g) olive oil
- 1 egg, beaten
- 1 cup (100g) finely grated pecorino
- 1 egg, beaten
- ¾ cup (75g) finely grated pecorino, divided
- Place dried mushrooms in a small, heatproof bowl. Pour boiling hot water over mushrooms, stirring a smidge to ensure all mushrooms are wet. Place another smaller bowl on top of mushrooms to submerge all of ‘em, which will help rehydrate them better. Let soak for 20–30 minutes.
- Drain mushrooms, reserving water (roughly ¾ cup of brown, ‘shroomy water). If any of the mushrooms are particularly large, chop into medium-sized pieces. Set mushrooms aside.
- Add sugar to lukewarm mushroom water, stirring to dissolve. The water should be between 110–115°F.
- Add yeast, stirring gently to wet all of the yeast. Set mushroom water concoction aside and leave alone until it gets frothy, roughly 10 minutes.
- In the meantime, sauté mushrooms and chopped shallot in olive oil or butter. Add salt and pepper to taste, then set aside.
- In a large bowl, whisk together flour and salt. Make a well in the centre, then add olive oil and egg. Mix with a spatula and/or your hands until flour is moistened.
- Add foamy, ‘shroomy water and mix until a dough starts to form. Knead with your hands or in the bowl of a stand mixer fitted with dough hook until dough is smooth.
NOTE: The dough will start off rather sticky, but it should become less sticky the more you knead it. If this isn’t happening, add a wee bit more flour. We made these rolls on a humid Atlanta summer day, so we had to add 2–3 more tablespoons of flour to our dough.
- Once dough is smooth, form into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl tightly with cling film. Place bowl in a warm, dry spot and leave undisturbed until dough doubles in size, roughly 1 to 1 ½ hours.
- After dough has doubled in size, punch it down to release excess gas build-up. Add mushrooms, shallot, and pecorino, then knead to incorporate ingredients evenly into the dough.
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- Divide dough into 12 equal pieces. (We recommend weighing your dough—instead of eyeballing it—so that you can create truly equal rolls.)
- Form dough pieces into rolls.
NOTE: If this is your first time making rolls, we highly recommend watching Certified Master Baker Jeffrey Hamelman’s technique.
- Evenly space out rolls on baking sheet. Brush tops with beaten egg.
- Check to see if your dough needs to rise again by poking the dough with your finger. If indentation springs back slowly, rolls are ready to be baked. If the indentation springs back quickly, dough needs to rise a second time. Do this by covering rolls with an oiled piece of cling film and allowing to rest for 10–30 minutes.
- When dough is ready, sprinkle 1 tablespoon of pecorino on top of each roll.
- Bake for 25–30 minutes or until golden brown.