Wednesday, January 23, 2013

Herbed Salami and Cheese Rolls

  • 2 1/2 cups bread flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 large egg (+1 egg for egg wash)
  • 1/2 cup warm milk (100-110 degrees F)
  • 120 grams water roux/Tangzhong (recipe below)
  • 2 teaspoons instant yeast
  • 3 tablespoons butter, cut into small pieces
  • 1/2 cup grated sharp cheddar 
  • 1/2 cup chopped salami
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh oregano, chopped


  • Combine warm milk and yeast in a small bowl, and let sit for about 5-10 minutes, or until foamy. Mix flour, salt and sugar in a bowl of a stand mixer. Make well in the center. Add wet ingredients (yeast mixture, egg, and water roux) to the bowl. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed. Knead until the dough comes together. Add butter and continue kneading until the dough is smooth, not too sticky on the surface and elastic, about 20 minutes with mixer.
  • When the dough is ready, you should be able to take a chunk and stretch it to a very thin membrane before it breaks. When it does break, the break should form a circle.
  • Take the dough out of the mixing bowl and transfer onto lightly floured surface. Add basil, oregano, cheese and salami. Knead the dough using your hand until all of the ingredients is well mixed and distributed. Shape the dough into a ball. Take a large bowl and grease with oil. Place dough into the bowl and cover with wet towel. Let the dough rise in a warm place until it's doubled in size.
  • Transfer to a lightly floured surface. Divide dough into 8 equal portions. Cover with plastic wrap, let rest for 15 minutes. 
  • Grease and flour a rectangular casserole dish. Take one portion of the dough, flatten it with rolling pin, roll up the dough and shape into small ball, sealing up the edges. Repeat the process with the remaining portions. Transfer the rolls to the casserole dish, cover with cling wrap and let rise for another 40 minutes, until they double in size. 
  • Preheat the oven to 330 degrees F. Beat one egg and brush over the top of the rolls. Bake int he oven for 30 minutes until they turn golden brown.

Water roux ingredients:

  • 1/3 cup bread flour
  • 1 cup water

Mix flour and water in a small saucepan. Heat the mixture over medium-low heat, stirring constantly with wooden spoon or spatula. The mixture will become thicker and thicker. Use the thermometer to check the temperature. When it reaches 65 degrees C (149-150 degrees F), remove the saucepan from the stove. Set aside and cool down.


  1. I love this kind of rolls. As a cheeseaholic i have to try it!!
    Greetings from Barcelona

  2. Sound great! Perfect for a snack, appetizer or even with pasta!