Italian filled rolls

My new kitchen is small; I’d guess at around 3m x 3m, with only about 1m of usable work surface. This is a challenge to the domestic baker, but not insurmountable. I’ve been waiting for my first attempt at baking until I had the flat to myself so I could completely take over the kitchen. Today was the day.

I’ve had this Italian recipe for filled rolls on my to do list for months. Looking for inspiration for my packed lunches I decided to give it a go. Now I don’t read Italian so with the help of Google translate I set out to bake. I amended the recipe as I went and this is the result:

Ingredients:
300g strong bread flour
200g plain flour
100g butter at room temperature
250ml milk
1 whole egg + 2 egg yolks
1tsp salt
2tsp fast action yeast

Filling: any combination of cheese, ham, courgette, tomato, chicken, onion (or anything else you can think of)

Method:

  1. Warm the milk and add the yeast. Leave for 5-10 minutes until the yeast begins to activate.
  2. Pour the warm milk mixture into a large bowl with the flour, eggs, salt and softened butter. Combine the mixture. The result should be a smooth, elastic dough.
  3. Knead the dough for 5-10 minutes.
  4. Put the dough in a bowl covered with a damp cloth or plastic wrap and let it rise until increased three times in volume (about 1.5 hours).
  5. Take the dough and divide into balls of around 40g, roll each ball out to form a disk and stuff to taste. Securely close it and place (closure down) on a baking tray covered with greaseproof paper leaving a little space between the balls.
  6. Leave the prepared trays for 30 minutes to 1 hour then brush with milk, sprinkle with sesame seeds and bake at 180 degrees for about 25 minutes.
The result
The result

I have to say, this was probably the best dough experience I’ve ever had. It was light, and elastic. Felt almost like pizza dough rather than bread. And for the first time ever I had a visible, and marked difference in size after leaving it to prove.

I decided on a filling of onion, courgette, emmenthal and chicken. I cut the onion and courgette fairly small and roasted it first to try to get rid of some of the moisture. I used a pack of pre-cooked chicken, the stuff you get for sandwich fillings, and cut the cheese into small chunks.

My dough and filling made 13 rolls. I reckon two would make for a decent sized packed lunch. I’ve experimented with freezing half of the batch. If that works well I could see this becoming a regular thing.

Published by

ekcragg

I am a freelance writer, editor and trainer. A librarian in a former life.

One thought on “Italian filled rolls”

  1. Reblogged this on Half Baked and commented:

    Okay folks, I had a go at Leti’s filled rolls today. Here’s my write-up and my amended (and translated) recipe.

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