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Small Breads Stuffed with Cheese and Ham - Irresistible Recipe

Name: Small Breads Stuffed with Cheese and Ham - Irresistible Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Small Breads Stuffed with Cheese and Ham - Irresistible Recipe

Prep Time30 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories250 kcal

Resumo para quem tem pressa

"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."

Small Breads Stuffed with Cheese and Ham - Irresistible Recipe

O Que Você Precisa Saber

- 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 Course

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

Main Course

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: Deixe esfriar um pouco e sirva ainda quentinho!

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Chef 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 You Freeze It?

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

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.

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.

Can I use other types of cheese?

Yes, you can substitute the mozzarella cheese with cheddar or provolone, for example.

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.