Rosemary and Cheese Buns

6 servings

60 minutes

Rosemary rolls with cheese filling are a delicate and aromatic treat inspired by Italian culinary traditions. Their soft dough infused with the aroma of fresh rosemary perfectly complements the rich and gooey filling of provolone cheese, cream, and pancetta. Inspired by Tuscan rural motifs, they embody the warmth of homemade baking where each ingredient plays its role. The cheese filling gives the rolls a refined taste with subtle smoky notes, while rosemary highlights the natural freshness of the dough. They are perfect as a standalone dish for a cozy breakfast or as an accompaniment to a light soup and a glass of white wine. These rolls are the embodiment of flavor harmony, simplicity in preparation, and true gastronomic pleasure.

Energy value per serving

• Calories: 354.1
• Proteins: 10.8g
• Fats: 16.6g
• Carbohydrates: 41.5g

Ingredients

• Milk: 100 ml
• Butter: 40 g
• Dry yeast: 15 g
• Wheat flour: 300 g
• Freshly chopped rosemary: 1.5 tbsp
• Provolone cheese: 70 g
• Cream 48%: 3 tbsp
• Pancetta: 25 g
• Salt: to taste

Cooking steps

1. Pour milk into a saucepan and add butter, keeping it on low heat until the butter melts. Remove and let it cool. When the liquid is slightly warm, add the yeast and let it sit for about 10 minutes until it froths.

   Required ingredients:

   • Milk: 100 ml
   • Butter: 40 g
   • Dry yeast: 15 g

2. Pour flour into a bowl and add salt. Make a well in the center and pour in the contents of the saucepan. Knead the dough well with your hands and form a ball. Grease a clean bowl with oil, place the dough inside, and cover with plastic wrap. Leave to rise in a warm place until the dough doubles in size. Take the dough out onto a floured surface and knead again, gradually adding rosemary. Divide into six equal-sized balls, place them on baking paper, and let rise for another hour.

   Required ingredients:

   • Wheat flour: 300 g
   • Salt:  to taste
   • Freshly chopped rosemary: 1.5 tablespoon

3. Preheat the oven to 180 degrees. Slightly flatten the rolls with your hand and bake for 15 minutes. Meanwhile, prepare the filling: heat cream, pancetta, and provolone over low heat. Carefully cut the baked rolls in half and scoop out the insides, trying not to damage the crust. Fill with the mixture and leave in a preheated oven at 200 degrees for a couple more minutes.

   Required ingredients:

   • Cream 48%: 3 tablespoons
   • Pancetta: 25 g
   • Provolone cheese: 70 g