Italian Rolls with Cheese and Tomatoes
Baking and Desserts • Italian
Description
• The rolls freeze well. • Instead of mascarpone cheese, feta cheese can be used.
Ingredients
- Pitted olives 0 oz
- Sun-Dried Tomatoes 0 oz
- Wheat Flour 15 oz
- Mascarpone Cheese Unagrande 5 oz
- Salt 1 tablespoon
- Dr.Oetker Dry Yeast 0 oz
- Egg white 1 piece
- Olive Oil 5 teaspoons
- Cream 5 oz
- Milk 6 teaspoons
- Whole egg 1 piece
- Toasted Sesame 0 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Preparation. Line a baking tray with parchment paper. Preheat the oven to 355°F.
Step 2
Finely chop the olives and tomatoes, or process them in a food processor.
Step 3
Place the mascarpone cheese in a bowl, add the olives and tomatoes, and mix everything together well.
Step 4
Thoroughly mix the flour with the yeast in a bowl.
Step 5
Add the remaining ingredients for the dough (1 teaspoon of salt, 1 egg white, 150 grams of cream, 5 tablespoons of olive oil, 5 tablespoons of milk) and mix with a mixer on low speed, then increase to high speed for about 5 minutes until a smooth dough forms.
Step 6
Cover the dough and let it rest in a warm place until it has noticeably increased in size.
Step 7
Divide the dough into 12 large pieces. Roll each piece into a ball, then flatten it on a floured surface to form discs (approximately 12 cm in diameter). Place about 1 tablespoon of filling in the center and wrap the dough around it, ensuring the filling is completely enclosed. Place the dough seam-side down on a baking sheet.
Step 8
Mix the egg yolk with 1 tablespoon of milk and brush it onto the rolls. Sprinkle with sesame seeds or grated cheese to taste.
Step 9
Place the baking sheet in the oven on the middle rack. Baking time: approximately 20 minutes. Transfer the rolls, along with the parchment paper, to a cooling rack and serve warm or at room temperature.
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