Bake or Break Recipes

Prosciutto-Swiss Rolls

December 4th, 2006 · No Comments

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  • 700 g bread flour
  • 7 g instant dry yeast
  • 440 ml water
  • 70 g olive oil
  • 20 g butter
  • 16 g salt
  • 225 g prosciuto, medium dice
  • 225 g swiss cheese, medium dice
Mix flour and yeast together in mixer bowl. Add water, olive oil, butter and salt and mix at low speed 4 minutes and at medium speed for 2 minutes. Add prosciutto and cheese and mix at medium another minute.Proof the dough for about 30 minutes, until roughly doubled. Fold, then allow the dough to proof again for 30 minutes.Divide dough into 100 g blobs and form each into a small square. Bring the left and right sides over to the middle of the dough, then repeat with the top and bottom sides. Roll the dough lightly to seal the seam. Proof the rolls one last time for about 1 1/2 hours.

Score the top of each roll in an X pattern with a lame or sharp knife. Bake in a 425 deg oven for 30-35 minutes, until lightly brown on top.

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