BOUQUET GARNI SPICE BALLS RECIPES

Steps:

• Mix the ingredients in a small bowl.
• Cover and refrigerate.
• Add all of the ingredients to the bowl of a stand mixer and mix with the dough hook for about 7 minutes, until you have a smooth dough.
• Cover the bowl and let rise until doubled, about an hour.
• Line a 9 inch by 13 inch baking pan with parchment paper and spray with spray oil.
• Sprinkle your work surface with flour and turn out the risen dough.
• Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in 3 rows lengthwise in the pan. Spray your hand lightly with spray oil and press down on the dough balls to flatten them in the pan. Cover the pan with plastic wrap and refrigerate overnight.
• The next day, remove the pan from the refrigerator and heat the oven to 350 degrees F.
• Bake the rolls for 20 minutes, until they are lightly browned and have reached an interior temperature of 195 degrees F.
• Remove the rolls from the pan, still attached to each other, to cool on a wire rack.
• Heat the oven to 350 degrees F.
• Combine the ground beef, eggs, 1/2 cup of the onion, the granulated garlic, salt, and pepper together in a bowl and mix with your hands, trying not to overwork the mixture.
• Press the mixture into a 9 inch by 13 inch baking pan or baking sheet.
• Bake the beef for 15 to 20 minutes, until the beef has reached an internal temperature of 160 degrees F.
• Remove the pan from the oven and blot up the excess fat from the meat with paper towels.
• Cover the meat with the cheese slices and return the pan to the oven until the cheese has melted.
• In the meantime, split the slider buns and spread the bottoms with the secret sauce.
• Cut the meat into 12 pieces (3x4 squares) and place the meat onto the bottom buns. Top the meat and cheese with pickles, minced onions, and shredded lettuce and add the top bun.

Steps:

• Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
• Whisk in the eggs thoroughly, one at a time.
• Whisk in the yeast.
• Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
• Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
• Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
• Line two baking sheets with parchment paper.
• Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
• Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
• Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
• Serve warm.
• Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.