Italian buns with cheese and tomatoes
12 servings
120 minutes
Italian rolls with cheese and tomatoes are a true embodiment of Mediterranean cuisine. Their tender dough, enriched with cream and olive oil, hides a fragrant filling of mascarpone, sun-dried tomatoes, and olives inside. These rolls remind of homemade baking from Italian villages where the smell of fresh bread mingles with notes of cheese and spices. When baked, they acquire a golden crust, and a sprinkle of sesame or parmesan gives them an appetizing texture. Perfect as a breakfast or an addition to main dishes, especially with a glass of wine or a cup of aromatic coffee. They can be served warm when the filling is slightly melted or cold while retaining the rich flavor of the ingredients. These rolls embody warm Italian hospitality in every bite.
1
Preparation. Line the baking tray with parchment paper. Preheat the oven to 180 degrees.
2
Finely chop the olives and tomatoes, or grind them in a food processor.
- Pitted black olives: 60 g
- Sun-dried tomatoes in oil: 60 g
3
Put mascarpone cheese in a bowl, add olives and tomatoes, and mix everything well.
- Mascarpone cheese: 200 g
- Pitted black olives: 60 g
- Sun-dried tomatoes in oil: 60 g
4
Thoroughly mix the flour with the yeast in a bowl.
- Wheat flour: 375 g
- Active dry yeast: 7 g
5
Add other 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 on high speed for about 5 minutes to knead a homogeneous dough.
- Salt: 1 teaspoon
- Egg white: 1 piece
- Cream: 150 g
- Olive oil: 5 tablespoon
- Milk: 6 tablespoons
6
Cover the dough and leave it in a warm place until it noticeably increases.
7
Divide the dough into 12 large pieces. Make a ball from each piece, roll out disks (about 12 cm in diameter) on a floured surface. Place about 1 tablespoon of filling in the center and wrap the dough around it, ensuring the filling is enclosed on all sides. Place the dough seam side down on a baking sheet.
- Mascarpone cheese: 200 g
8
Mix the egg yolk with 1 tablespoon of milk and brush the buns. Sprinkle with sesame or grated cheese to taste.
- Egg yolk: 1 piece
- Milk: 6 tablespoons
- Sesame seeds: 20 g
- Grated Parmesan cheese: 50 g
9
Place the baking tray in the oven at medium level. Baking time: about 20 minutes. Transfer the rolls with the baking paper to a kitchen rack, serve warm or cold.
