Italian Grana Padano Cheese Rolls
Ingredients
- 160 g milk
- 60 g sugar
- 7 g fresh yeast
- 500 g all-purpose flour
- 120 g Grana Padano DOP cheese
- 100 g melted butter
- 1 egg
- 12 g salt
Filling
- 40 g softened butter
- 80 g Grana Padano DOP cheese
- 200 g aged prosciutto
Preparation
In a stand mixer, work the milk at room temperature with sugar and crumbled fresh yeast.
After a few minutes, add flour, cooled melted butter, egg, and salt, and mix until the dough comes together on the hook.
Transfer the dough to a work surface and knead by hand for 5-10 minutes, making folds to strengthen it.
Let the dough rise in a covered bowl until doubled in volume, about 1.5 to 2 hours depending on ambient temperature.
Roll out the dough into a rectangle about 2 cm thick.
Spread softened butter over it with a spatula.
Distribute chopped aged prosciutto on top.
Sprinkle with abundant Grana Padano cheese and roll it up.
Cut into 9 rolls and place them on a parchment-lined high-sided baking sheet, then let rise for another 90 minutes.
After rising, sprinkle with grated Grana Padano cheese.
Bake in the lower rack at 180°C for 20 minutes, then at 165-170°C for another 15 minutes.
Serve fresh out of the oven and still steaming.
