"Du pain, du vin et du Boursin" (bread, wine and Boursin) is a commercial slogan that was used in Europe to promote this garlicky soft cheese. It's light, tasty and useful in the kitchen, and easy to replicate if you cannot find it in your store (or if its price is prohibitive).
Bread and Boursin make indeed a good combination. Spread on toast or as a foundation for fresh vegetables on a wrap, it adds creaminess and flavor to your dish. It's even better if you bake bread with the soft cheese incorporated into the dough: the rolls come out golden brown with a hint of garlic, herbs and just yummie goodness.
BreadBaking Day #26. For more information on this month's baking event, check out Life's a Feast.
The rolls are tasty enough to eat by themselves, or with a lick of cold butter. Even better, spread some additional cheese on the roll and you have double the flavor!
2 3/4 cup all-purpose flour
1 cup cup milk, warm, divided
1 teaspoon dry active yeast
1 tablespoon of sugar
1/3 cup of Boursin*
1/2 teaspoon of salt
2 tablespoons of milk, warm
1 tablespoon of Boursin*
1 teaspoon of dried herbs, optional
Pour the flour into a mixing bowl. Combine the yeast with 2/3 cup of the milk and set aside until foamy. Add the yeast mix to the flour in the bowl and stir several times. Spoon the Boursin into the remaining 1/3 cup of milk and whisk until dissolved. Add this to the flour in the bowl, then add the sugar the salt and the egg. Mix for several minutes or until well combined. Take the dough out onto a lightly floured counter and knead for five minutes until the dough is soft and flexible. If the dough is too wet, add a tablespoon of flour at a time: if it's too dry, sprinkle some milk on top and knead. Grease a bowl, place the dough inside and cover: let rise until twice its size.
Turn the dough out onto the counter, again lightly dusted with flour as the dough may be a bit sticky. Carefully deflate by pushing out some of the air, then cut and weigh into 2 oz (56 grams) pieces. Shape each piece into a roll. Grease a springform or pie dish, place the rolls inside, cover and let rise again.
Heat your oven to 350F. Mix the Boursin into the two tablespoons of warm milk and brush the rolls. Sprinkle with dried herbs if you want. Bake for 20 minutes or until golden brown. Cool in the pan for about ten minutes, then serve warm, or continue to cool on a wire rack.
Makes 12 rolls.
* If you don't have Boursin, it's easily made. Take 1 cup of whipped butter and an 8 oz stick of cream cheese at room temperature. Stir these two together in a blender (if you have to, I prefer to do this by hand) and stir in one minced garlic clove, 1/2 teaspoon of salt and 1/4 teaspoon of dried parsley, thyme, oregano, marjoram, basil and thyme each. You can add or leave out whichever one you don't care for. Carefull fold these in and taste. Good enough? If not, add some more of whichever one you prefer, you can also stir in some black pepper for a more, well....peppery bite :-). Replace the cheese in the recipe with this and you're set!