Cheesy Rosemary Rolls
Makes 6-8 Rolls
Ingredients
For Rolls
- ½ cup milk
- 4 tbsp butter
- 3 tsp dry active yeast
- 3 cups all-purpose flour
- pinch of salt
- oil for bowl
- 2 tbsp chopped rosemary
- 1 egg, beaten
For Cheesy Filling
- 5 oz pancetta, diced
- ¼ cup heavy cream
- 1 cup grated provolone cheese
- 1 cup Parmesan cheese
How-to
Make Rosemary Rolls
- Heat milk and butter over a low heat until butter is melted. Remove from heat and cool slightly
- Add yeast to the milk and set aside
- In a large bowl, mix together flour and salt and make a well in the middle with your fingers. Add the milk-yeast-butter mixture to a bowl of flour and mix until incorporated & a dough forms. If the dough is too dry, knead in 1-2 tbsp water. If the dough is too wet, knead in additional flour
- Place in an oiled bowl and cover with plastic wrap. Set aside to rest Allow dough to rest at room temperature for 1 hour or until doubled in size
- Turn onto a floured surface. Shape into a rectangle and dust lightly with flour. Sprinkle with rosemary. Fold the dough in half, then in half again, kneading a few times. You are just trying to incorporate the rosemary into the dough. Divide into 6-8 balls, place on a sheet pan, cover and let rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 350º
- Brush risen rolls with egg wash. Bake 15-20 minutes or until golden-brown
Make Cheese & Pancetta Mixture
- Heat a saucepan over medium-high
- Add pancetta and cook until browned, about 5 minutes
- Add the cream, stir to coat the pancetta. Add Parmesan and provolone. Stir constantly until melted. Remove from heat and keep warm until use
Stuff Rolls
- Allow the baked rolls to cool slightly (until you can handle them)
- Slice rolls in half, and dig some of the bread out of the center
- Scoop some of the cheese mixture onto the bottom half. Top with the other piece of bread and serve immediately
- Alternatively, preheat oven to a low broil setting. Slice and stuff rolls, then pop them into the oven to brown and heat right before serving, about 1-2 minutes (watch closely — they will go from brown to burnt quickly!)