- Prep
- 30 min
- Cook
- 30 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Delicious filled buns perfect for breakfast or a quick, tasty snack. It is worth making due to the balanced flavor between the ham and cheese, in addition to the soft and crispy texture.”
What you need to know
- Massa é formada em disco e recheada antes de ser fechada
- Primeira e segunda fermentação são essenciais para o sabor e textura
- Pãozinhos são asseados em forno a 180°C
Ingredients
Main
- 500g all-purpose flour
- 10g of dry biological yeast (1 sachet)
- 1 tablespoon of sugar
- 1 teaspoon salt
- 250ml of warm milk
- 50ml of oil
- 1 egg
- 200g sliced ham
- 200g of sliced mozzarella cheese
- Orégano a gosto
- 1 egg yolk
- 1 tablespoon of milk
- Sesame seeds or oregano for sprinkling (optional)
- You can vary the filling with other types of cheese or add sun-dried tomato
- For even softer rolls, use milk at warm room temperature, not hot
- Freeze the already baked rolls and reheat when you want
- Yields approximately 12 small rolls
Instructions
Principal
- Prepare a Massa: In a large bowl, mix the flour, baking powder, sugar, and salt. Make a hole in the center and add the warm milk, oil, and egg.
- Knead the Dough: Mix all ingredients until a homogeneous dough is formed. Knead for about 10 minutes until smooth and elastic.
- First Fermentation: Place the dough in an oiled bowl, cover with a damp cloth, and let rest for 1 hour or until doubled in size.
- Divide the Dough: After rising, divide the dough into 12 equal portions. Open each portion into a disk shape.
- Fill: Place a slice of ham and one of cheese in the center of each disk. Sprinkle oregano. Close the edges well, forming small balls.
- Second Fermentation: Place the rolls on a greased baking sheet, seam side down. Cover and let rest for another 30 minutes.
- Finish: Mix the yolk with the milk and brush over the rolls. Sprinkle sesame seeds or oregano if desired.
- Bake: Bake in a preheated oven at 180°C for 20-25 minutes or until golden.
- Sirva: Let it cool a little and serve while still warm!
Chef's tips
- Use leite morno para a massa, mas não quente para manter a consistência
- Deixe os pãozinhos descansar após o recheio para melhor formação
- Pincele a gema antes do asseio para um acabamento mais brilhante
Variations
- Adicione fatias de tomate seco para um toque crocante
- Recheie com queijo e pepperoni para um sabor mais picante
- Use queijo coalho em vez de mussarela para um sabor mais forte
Substitutions
- Presunto pode ser substituído por bacon ou fiambre
- Queijo mussarela pode ser substituído por cheddar ou provolone
- Orégano pode ser substituído por coentro ou salsa
How to store
The rolls should be served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the crispy texture, you can place them in a container with paper towels to prevent moisture from forming.
Can it be frozen?
The rolls can be frozen already baked. Place them in an airtight box and freeze for up to 3 months. To thaw, let rest at room temperature for about 30 minutes before reheating in the oven at 180°C for 5-10 minutes.
What to serve with
Serve with hot tea or coffee, or with a mayonnaise or ranch dipping sauce for the rolls.
Frequently asked questions
How long should I let the rolls rest before baking?
Let the rolls rest for 30 minutes after filling so that the dough forms correctly.
How do I keep the texture of the rolls crispy?
To maintain the crunchy texture, store them in an airtight container in the refrigerator for up to 2 days or freeze them to reheat quickly in the oven.
Can I use cold milk in the dough?
It's better to use warm milk to avoid a very firm dough. Cold milk can make the dough harder to work with.
Can I use other types of cheese?
Yes, you can substitute the mozzarella cheese with cheddar or provolone, for example.
