🎉 HUGE EVENT July 16-17! 🎉 Free shipping on all orders • Free Small Pouch with $100+ Orders
Presunto and Cheese Rolls

Presunto and Cheese Rolls

Presunto and Cheese Rolls

Print
These rolls are as soft as a Hawaiian bun, but savory from the bits of meat and cheese inside. We split the dough in this recipe into roll-sized shapes, but you can easily just split the dough into four pieces and turn them into decadent sandwich rolls. When they bake they get a nice golden cheesy crust and the inside is airy, soft and luscious from the olive oil, while the fragrant spices will have your stomach growling! They're perfect to accompany soups, salads or serve at brunch. They also make a great breakfast egg sandwich, or serve them with warm marinara for dipping as an appetizer for movie night.

"Every Saturday when I was growing up, my mother would go to the local Portuguese bakery and buy a dozen chouriço rolls—torpedo-shaped logs stuffed with sausage. By Monday, they were gone, mostly due to me. To dress up my childhood classic, I add presunto and cheese, and sometimes sautéed onions and garlic, to the dough. And I form the rolls into round loaves because I think they look elegant on the table."
- From David Leite
Yields
1 servings
Prep Time Cook Time Total Time
30 min 25 min 55 min
Presunto and Cheese Rolls

Ingredients

  • 1 package active dry yeast or 2-1/4 teaspoons
  • 1 teaspoon granulated sugar
  • 1-1/2 cups warm water (110°F)
  • 3 large eggs, at room temperature
  • 1/4 cup olive oil, plus for for greasing
  • 4 cups all-purpose flour, plus more if needed
  • 1-1/4 teaspoons salt
  • 1/2 cup presunto, serrano ham or prosciutto trimmed of excess fat and cut into 1/4 inch cubes 
  • 6 ounces chouriço, linguiça or dried cured Spanish chorizo, cut into 1/4-inch cubes
  • 2 tablespoons A Taste of Portugal 
  • 1/2 pound semi-firm sheep's milk cheese, such as nisa, roncal or manchego, coarsely shredded

Get the Spices

Directions

Dissolve the yeast and sugar in the warm water in the bowl of a stand mixer fitted with a dough hook, and let stand until the liquid is foamy, about 10 minutes.

Crack two of the eggs and add them to the yeast mixture along with the oil. Whirl on low speed until blended. Scoop in the flour and salt and mix on medium-low speed, scraping down the bowl once or twice, until a smooth, slightly sticky ball that thwacks and cleans the side of the bowl forms, 7 to 10 minutes. Add up to 1/2 cup flour a bit at a time, if needed.

In a medium-sized bowl, add the shredded cheese and 2 tablespoons of the Taste of Portugal spice mix. Toss the cheese until combined with the spice. Set it aside.

Dump the dough onto a lightly floured surface and knead a few times until supple, adding more flour if needed. Flatten the dough into a large disk, sprinkle with the presunto, chouriço, and cheese mixture, and knead to distribute the pieces evenly. It will seem like a lot, but press on.

Place the dough in a large lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, 1 to 1-1/2 hours.

Line a 13-by-18-inch rimmed baking sheet with parchment and sprinkle with cornmeal. Lightly dust a work surface with flour, turn the dough out, and knead several times.

Portion the dough into 2.25 ounce sized rolls and shape each piece into a ball. Transfer the balls to the baking sheet and let rise, covered with a tea towel, until doubled in size, about 1 hour.

Meanwhile, position a rack in the middle of the oven and crank up the heat to 425°F.

Whisk the remaining egg with 1 tablespoon of water and brush the rolls with the egg wash. Bake until the loaves are deeply brown and sound hollow when thumped on the bottom, 20 to 25 minutes. Transfer to a rack to cool completely. The loaves will keep for up to 2 days wrapped in plastic, but you can’t beat them on the day they’re made.

Presunto and Cheese Rolls

Presunto and Cheese Rolls

COOK TIME: 25.0

  • 1 package active dry yeast or 2-1/4 teaspoons
  • 1 teaspoon granulated sugar
  • 1-1/2 cups warm water (110°F)
  • 3 large eggs, at room temperature
  • 1/4 cup olive oil, plus for for greasing
  • 4 cups all-purpose flour, plus more if needed
  • 1-1/4 teaspoons salt
  • 1/2 cup presunto, serrano ham or prosciutto trimmed of excess fat and cut into 1/4 inch cubes 
  • 6 ounces chouriço, linguiça or dried cured Spanish chorizo, cut into 1/4-inch cubes
  • 2 tablespoons A Taste of Portugal 
  • 1/2 pound semi-firm sheep's milk cheese, such as nisa, roncal or manchego, coarsely shredded

Dissolve the yeast and sugar in the warm water in the bowl of a stand mixer fitted with a dough hook, and let stand until the liquid is foamy, about 10 minutes.

Crack two of the eggs and add them to the yeast mixture along with the oil. Whirl on low speed until blended. Scoop in the flour and salt and mix on medium-low speed, scraping down the bowl once or twice, until a smooth, slightly sticky ball that thwacks and cleans the side of the bowl forms, 7 to 10 minutes. Add up to 1/2 cup flour a bit at a time, if needed.

In a medium-sized bowl, add the shredded cheese and 2 tablespoons of the Taste of Portugal spice mix. Toss the cheese until combined with the spice. Set it aside.

Dump the dough onto a lightly floured surface and knead a few times until supple, adding more flour if needed. Flatten the dough into a large disk, sprinkle with the presunto, chouriço, and cheese mixture, and knead to distribute the pieces evenly. It will seem like a lot, but press on.

Place the dough in a large lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, 1 to 1-1/2 hours.

Line a 13-by-18-inch rimmed baking sheet with parchment and sprinkle with cornmeal. Lightly dust a work surface with flour, turn the dough out, and knead several times.

Portion the dough into 2.25 ounce sized rolls and shape each piece into a ball. Transfer the balls to the baking sheet and let rise, covered with a tea towel, until doubled in size, about 1 hour.

Meanwhile, position a rack in the middle of the oven and crank up the heat to 425°F.

Whisk the remaining egg with 1 tablespoon of water and brush the rolls with the egg wash. Bake until the loaves are deeply brown and sound hollow when thumped on the bottom, 20 to 25 minutes. Transfer to a rack to cool completely. The loaves will keep for up to 2 days wrapped in plastic, but you can’t beat them on the day they’re made.

Presunto and Cheese Rolls

These rolls are as soft as a Hawaiian bun, but savory from the bits of meat and cheese inside. We split the dough in this recipe into roll-sized shapes, but you can easily just split the dough into four pieces and turn them into decadent sandwich rolls. When they bake they get a nice golden cheesy crust and the inside is airy, soft and luscious from the olive oil, while the fragrant spices will have your stomach growling! They're perfect to accompany soups, salads or serve at brunch. They also make a great breakfast egg sandwich, or serve them with warm marinara for dipping as an appetizer for movie night.

"Every Saturday when I was growing up, my mother would go to the local Portuguese bakery and buy a dozen chouriço rolls—torpedo-shaped logs stuffed with sausage. By Monday, they were gone, mostly due to me. To dress up my childhood classic, I add presunto and cheese, and sometimes sautéed onions and garlic, to the dough. And I form the rolls into round loaves because I think they look elegant on the table."
- From David Leite

Leave a comment

Please note: comments must be approved before they are published.