Prosciutto-Swiss Rolls

Prosciutto-Swiss Rolls

When I came home Thanksgiving Eve to find Quinn sick and in bed, he had started making these rolls earlier in the day for our big meal the next day. I assured him I could finish and left him to wallow. He had everything mixed, and the dough was rising. No big deal, I thought. I just have to knead it a bit, form the rolls, and let it rise a bit. Quinn said that the cookbook he was using was out and open to the page I needed. I walked back to the kitchen, found the book, read the instructions, and debated going back out to buy frozen rolls at the grocery store.

The recipe is in a not-so-little book called Baking and Pastry: Mastering the Art and Craft by Culinary Institute of America. This is the book I like to get out any time I’m feeling confident about my baking abilities. It’s always sure to knock you down a couple of notches. The problem, I think, is that this book assumes you know how to do everything. It’s not exactly brimming with explanations and descriptions. Of course, I am not much of a bread baker to begin with. I usually leave that to Quinn, but desperate times and all that.

Very long story made mostly short, I survived the process. I must say that these rolls are exceptionally good. I really liked the saltiness that the prosciutto added. The Swiss cheese was tasty, too, but I will say that the original recipe called for provolone. Either way would be good. They were a nice compliment to our Thanksgiving dinner. These would also be great made smaller and served as appetizers.

I am determined not to be daunted by this cookbook. I do usually shy away from it, although Quinn likes to use it. Culinary Institute of America also has a book entititled Baking at Home. I think that might be a better selection for me, and I could work my way up to the other.

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10 Comments

  1. peabody December 5, 2006 Reply

    Baking at Home is a great book.
    Most of the CIA books are like that, very vauge in insturctions.

  2. Kristen December 5, 2006 Reply

    Those rolls look fantastic… I’m an avid baker and may have to give those a try for an upcoming dinner party. I think I’ll try them ahead of time first though as I am often kicked in the butt by recipe’s when I start to get too confident!

  3. bill December 5, 2006 Reply

    Do they have a ‘Baking for People Who Get Giddy That The Damn Bread Actually Rose, and Even Has a Decent Crust’? That, I could buy….

  4. lindsay December 6, 2006 Reply

    mmmm… those look really good and crusty. i’m not really a bread baker but lately i’ve been reading a lot about the no-knead bread. have you tried that one out yet?

  5. Nan December 6, 2006 Reply

    These rolls were great, Jennifer. I think they would make a great sandwich roll also (for turkey, ham etc). They were perfect with Thanksgiving Dinner!

  6. jennifer December 6, 2006 Reply

    Thanks for the info, Peabody!

    Good luck, Kristen! I hope they work well for you.

    Bill, if you find that one, let me know.

    Lindsay, I haven’t tried that one out yet. I know lots of fellow foodbloggers have. I’m sure I’ll cave at some point and make it, too.

  7. Helen December 6, 2006 Reply

    Looks so good! I love the CIA books, always well written and full of info.

  8. Lauren December 7, 2006 Reply

    This combinations sounds perfectly delicious. I’ve been eyeing that book for awhile.

  9. Kat December 7, 2006 Reply

    That looks so good! I love prosciutto. I’ll have to check out that book. Thanks for sharing!

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