Roasted Radish Rolls ~ #TwelveLoaves Root Vegetable

When given the opportunity of creating a bread and or roll featuring a root vegetable, you’d better know for sure that I’m up for that challenge.

I baked these rolls yesterday in order to participate in October’s #TwelveLoaves challenge. If you’re not familiar with #TwelveLoves, it’s a group of food bloggers who come together to bake bread once each month (hence the name) with a particular ingredient and theme for each of those 12 months.

Since I’m a lover of all things bread, this is a group I’ve enjoyed participating in from time to time. What’s especially nice about this group is that monthly participation is completely optional. You bake when you can and as long as you keep with the theme (root vegetables this month) you have the entire month to post your recipe. Plus, creativity within the group is completely encouraged! Count me IN!!!

ROASTED RADISH ROLLS        [PRINT THIS RECIPE]

2 – 3 bunches of radishes, trimmed and quartered
1 tablespoon olive oil
1 tablespoon honey
3/4 teaspoon salt
1/4 teaspoon pepper
2 1/4 teaspoon active dry yeast (1 package)
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1 cup warm water (110-110 degrees)
1 tablespoon olive oil
1 egg
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 cup freshly shredded Parmesan cheese

-In a medium bowl, add the radishes, olive oil, honey, salt and pepper. Stir to combine.

-Place the radishes in a single layer on a prepared baking sheet and roast in a 425 degree oven for approximately 15-18 minutes or until they become somewhat transparent, soft and caramelized.

-Allow the radishes to cool completely on a wire rack.

-Meanwhile in a large bowl mix the yeast, sugar and the warm water. Stir to dissolve the yeast.

-Add in the 1/2 cup all purpose flour, salt and pepper.

-Cover the bowl with plastic wrap and allow the mixture to sit and proof for 15-20 minutes.

-Once proofed, stir in the olive oil, egg, garlic powder, salt and black pepper.

-Stir in the 2 cups of flour until completely incorporated (the dough will be quite sticky and pull away from the sides of the bowl).

-Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled in size (approximately 1 hour).

-Stir the dough (to deflate) and turn it out onto a lightly floured surface.

-Using your hands, shape the dough into a rectangle (using more flour if needed).

-Spread the cooled, roasted radishes evenly over the dough and sprinkle with the Parmesan cheese.

-Roll the dough, starting from the side nearest you to form a log. *Note – This dough is very soft so don’t let it intimidate you.  Once completely rolled, make sure the seam side is down.

-Cut the log into 12 slices and carefully place the slices, cut side up onto 2 parchment lined baking sheets.

-Press the slices lightly down with your hand and, using a pair of kitchen shears, cut a shallow X into the tops of each roll.

-Let the rolls rise again for another 20 minutes.

-Preheat the oven to 400 degrees.

-Bake the rolls for 25-30 minutes until they’re nicely golden brown.

If you’ve never roasted radishes before, I think you’ll be pleasantly surprised at the almost sweet and mellow flavor that the roasting brings out. I’ve even served roasted radishes by themselves as a side dish as they make a wonderful compliment to any meal.  Roasted radishes are a unique vegetable dish that you rarely see and one that you won’t soon tire of.  Just thought you’d like to know 🙂

At this point, I know you’re just dying to find out what some of the other fabulous  #TwelveLoaves bakers came up with to celebrate October’s root vegetable month. I know I am… Their links are listed below.
This group is open to anyone who loves baking bread and loves a good challenge. To join in on the fun all you need to do is stick with the monthly theme and post and link your creation using the linky tool at the bottom of this post. Easy peasy.
  

• Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
• Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
• Carrot Bread by Rossella at Ma che ti sei mangiato
• Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
• Garlic Herb Mini Rolls by Kathya at Basic N Delicious
• Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
• Onion-Bacon Fantans by Holly at A Baker’s House
• Parmesan Garlic Rolls by Alice at Hip Foodie Mom
• Potato Bread by Liz at That Skinny Chick Can Bake
• Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
• Rustic Potato Buns by Heather at girlichef
• Sweet Potato Quick Bread by Renee at Magnolia Days

Would you like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

# TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. Would you like to join our group of bakers? We are always welcoming new bread bakers…send me an email at: cakeduchess (at) aol.com

 #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notesand Renee from Magnolia Days.

Until we bake again,