When in Vodice, Croatia, each morning was spent in the kitchen of Luka’s restaurant working beside him preparing various culinary treats for the day. It was the Orehnjača (nut roll), though, that I found the most delightful. The heady yeast dough, surrounding a honey sweet filling created the most incredible aroma as it baked.
I was determined to recreate an Orehnjača similar to Luka’s. However, there was just one concern. Unless I wanted to bake twelve nut roll each time, which is the number produced on a daily basis by Luka, I needed to adapt many of his methods and ingredients. Through much experimentation (to the delight of friends and family), I eventually decreased the amount to six. I simply could not keep the ratios of ingredients consistent if I attempted to go below the six nut roll.
While I definitely was able to find eager recipients of any nut rolls I produced, there those simply those times my schedule could only accommodate the creation of two nut rolls. The question then became what to do with the remaining dough; and placing it in the trash was not an option.
Which brings me to What’s in the Pantry Stuffed Dinner Rolls. Initially, I simply created various shaped dinner rolls with the remaining dough. While these were delicious rolls, why settle for just delicious when you can achieve fabulous. The idea to stuff them came as I was snacking on olives while forming the dough into shapes. I wondered what would happen if I placed an olive or two inside; and if I was going to place olives inside, why not add a bit of cheese.
Once tested, I was literally off and rolling. Anything and everything in my pantry or refrigerator was a potential ingredient and, generally, a combination of several ingredients. The majority of the time, the results were spectacular. Although, I highly recommend eliminating pickles of any type as a filler.
Since the dough refrigerates well, these rolls can be prepared shortly before dinner or over the course of several days.
The recipe here combines olives with feta cheese and sun dried tomatoes with Parmigiano-Reggiano. The combinations are really endless, though. The rolls can be savory such as here or they can become sweet rolls by using fresh or dried fruits with various spices and sprinkling with powdered sugar after the melted butter brush post baking.
Since the dough refrigerates well, these rolls can be prepared shortly before dinner or over the course of several days. This also means the rolls do not need to be created the same day as the nut roll.
The recipe here combines olives with feta cheese and sun dried tomatoes with Parmigiano-Reggiano. The combinations are really endless, though. The rolls may be savory such as here or they may become sweet rolls by using fresh or dried fruits with various spices and sprinkling with powdered sugar after the melted butter brush post baking. (Hint, think dark chocolate and orange zest with a dusting of powdered sugar. Fabulous!)
Ensure the olives and tomatoes are well drained to prevent the rolls from being soggy inside.
Brushing the rolls with melted butter immediately after they are baked and sprinkling with the garlic powder and paprika, provides an additional flavor tier.
Two-Thirds Karlovac Orehnjača (Croatian Nut Roll) dough (use remaining to make two Orehnjača)
36 pitted olives of choice, well drained
3 T feta cheese crumbles
½ c chopped sun dried tomatoes, well drained
¼ c shredded Parmigiano-Reggiano
¼ c unsalted butter, melted
1 t garlic powder
1 t paprika