Eliopsomo Rolls
This is a dairy yeast roll recipe that was influenced by a couple of recipes at Marilena’s kitchen. She called for a cast-iron pan that I don’t have.
I considered pouring the dough onto my pizza stone, but I’m always looking for new uses for my popover pan so I tried that instead.
Since I got the KitchenAid, I don’t batch up as much no-knead bread; this is an individual no-knead recipe.
Makes 6 muffins.
Ingredients
- ¾ c. milk
- 1 rounded tsp. yeast
- ¾ tsp. salt
- 1 ½ c. flour
- up to ¼ c. olive oil
- ½ c. chopped olives and/or feta
- ½ T dried oregano
Directions
- Warm the milk to 110° or so, in the microwave or a double boiler.
- Oil a popover pan or six-cup muffin tin.
- In a stand mixer or manually, mix the milk and yeast. (A paddle is fine for this recipe.) Pause for any yeast superstitions you may hold.
- Mix the flour and salt together, then add to the milk mixture.
- Cover and let rise 1 hour.
- Preheat the oven to 375°. Also preheat the pan.
- Fold in remaining ingredients. (This is a good moment for a dough hook.)
- Divide into six parts to fill the hot pan.
- Bake 20 minutes until golden on top.
Serve warm.
Variants
For a similar recipe using non-dairy dough, see my Tiropsomo or Olive and Garlic Focaccia.
For a similar recipe without yeast, see my Alevropita. Or make this, like that, in a preheated pie tin.
