Savory Rolls

     Have you had Great Harvest's Savory Bread?  It is a loaf of bread they make on Thursdays, and it is filled with artichoke hearts, Parmesan, tomato, and basil flavor.  I first tried it several years ago after stopping in Great Harvest with my kids for some whole wheat bread and their wonderful sample slice.  There was quite a line, and when I asked why, somebody commented, "Well, it's Thursday-  Savory Bread Day," as if it was something I should know about since clearly everyone else knew about it!  It is popular enough that the store frequently runs out of the loaves by the end of the day. 
    Ever since then, I have thought that surely there is a recipe out there for it.  When I couldn't find one, or one that came even close, I thought that maybe, just maybe I could copy it.  Then I would chicken out and decide that it would be too hard to copy.  I don't know quite what possessed me yesterday, but I decided that I was going to make savory rolls.  And if they didn't turn out, NBD (no big deal).  So I did.  Now, please keep in mind that it has probably been about 2 or so years since I have had the bread, so it may not taste just like it, but the recipe actually turned out a whole lot closer to the real thing (as it is in my memory) than I ever thought it would!  Especially for a first try! So, this is my own copycat recipe for Great Harvest's Savory Bread. 

Savory Rolls

1 Tbs. sugar
2 Tbs. active dry yeast
1 cup very warm (but not too hot) water

Gently stir together (just until the yeast is wet) in a bowl that is big enough to allow for the yeast to foam.  Let sit for about 10 minutes, until the yeast proofs (foams).  I let it go for too long in this picture!


Meanwhile, in a microwave safe bowl, add: 
4 Tbs. butter, cut into cubes
4 Tbs. olive oil 
1 cup of milk
2 tsp. salt (can get away with just 1 tsp.)
1/2 cup sugar
one 6 oz. can of tomato paste. 

Cook on high in microwave for 2-3 minutes, until scalding hot, but not boiling.  Stir together to dissolve sugar and place in bowl of mixer (such as Kitchenaid).  Add:
3 cups of flour
1 tsp. garlic powder
1/4 cup dried minced onion
1/4 tsp. black pepper
1 Tbs. dried basil
1 tsp. dried oregano

Mix with dough hook until combined.  Then, while continuing to mix, add 2 eggs, one at a time, until mixed in.  Check to make sure your dough isn't too hot, then add your proofed yeast/water mixture from the bowl.  Continue to mix until all is incorporated.  Slowly add 3-4 (usually closer to 3) cups of  flour, until the dough pulls away from the sides of the bowl but is still soft.  At that point, continue to knead in mixer for 5 minutes.  Spray a large bowl with baking spray (Pam), and then place dough in the bowl.  Spray plastic wrap with the cooking spray and cover the bowl.  Allow to rise until the dough has doubled in size. 

Chop up a (1/2 to one full) package (I prefer the 3 oz. ones that come in a plastic package that are dry) of sun dried tomatoes or one jar of sun dried tomatoes packed in oil.  If you use the kind packed in oil, pat the tomatoes dry with a paper towel.  You can add the chopped tomatoes while the mixer is kneading, or sprinkle them on top after you have rolled out the dough.  I would add about twice the sun dried tomatoes that you see in this picture if you are sprinkling them. 

After the dough has risen, divide in half and dust the counter with flour.  Roll the half into a large circle.  Sprinkle with sun dried tomatoes (if you didn't add them while kneading) and 1/2- 1 cup of Parmesan cheese.  I recommend the shaved Parmesan, but if you don't have that, then the freshly grated will work.  If you don't have the freshly grated, then the green-can powdered kind will work, too (as a last option that I had to resort to when I ran out of the fresh stuff).  Use a pizza roller to gently cut into 16 slices.  Cut circle in fourths, then each pie shaped fourth in half, then each eighth in half again. 

Drain 8 oz marinated artichoke hearts (already cut into fourths).  Pat dry with paper towel.  Pull each heart apart into two pieces, and place one piece on wide end of each pie shaped dough segment (as you can see above).  Roll up, starting at the wide end with the artichoke heart, being careful to not lose the toppings as you roll.  Continue for the rest of the 16 rolls.  Place on one parchment lined cookie sheet, and cover with plastic wrap sprayed with Pam.  Repeat for the other half of the dough- roll out into circle, sprinkle toppings, cut into 16 segments, roll, and place on covered baking sheet. 

Let rise until doubled in size.  Bake in a preheated oven at 375 degrees for 10-15 minutes or until golden brown on top.  Remove from oven and cookie sheet, cooling on a cooling rack.  To store, when completely cool, place in plastic bag and seal closure. Store in refrigerator.  They will be best if eaten in the first 2-3 days.  Makes 32 good-sized rolls.

I hope you like them as much as I do!