Cacio e Pepe Rolls
, 3 h 30 min (mostly rising), Makes 8-10 rolls
Buttery brioche rolls swirled with miso béchamel, Parmesan, Pecorino and plenty of black pepper.
| prepGrease a bowl for the dough and a baking dish | |||||||||
| prepPreheat oven to 350°F / 175°C before baking | |||||||||
| 2¼ tsp active dry yeast (1 packet) | Whisk yeast & sugar into milk, bloom 5 min | Mix flour, salt, eggs, yolk with yeast milk | Knead in butter 8–10 min | Rise until doubled, 1½–2 hrs | Roll dough, spread béchamel | Sprinkle cheeses & pepper, roll up, slice | Second rise 45 min | Brush milk, top Parmesan, bake 350°F / 175°C, 25–30 min | Brush butter, dust pepper, serve warm |
| 1 Tbsp sugar | |||||||||
| 180 ml whole milk, warmed to 110°F / 43°C | |||||||||
| 375 g all-purpose flour | |||||||||
| 1 tsp kosher salt | |||||||||
| 3 large eggs | |||||||||
| 1 extra egg yolk | |||||||||
| 170 g unsalted butter, softened (for the dough) | |||||||||
| 30 g unsalted butter (for the béchamel) | Melt butter, whisk in flour 1 min | Whisk in milk, thicken 4–5 min | Stir in miso & pepper, cool slightly | ||||||
| 15 g all-purpose flour (for the béchamel) | |||||||||
| 360 ml whole milk (for the béchamel) | |||||||||
| 2–3 tsp white miso paste | |||||||||
| freshly cracked black pepper (for the béchamel) | |||||||||
| 70 g finely grated Parmesan (for the filling) | |||||||||
| 70 g finely grated Pecorino Romano (for the filling) | |||||||||
| lots of freshly cracked black pepper (for the filling) | |||||||||
| 30 ml milk (for the wash) | |||||||||
| 30 g melted butter (to finish) | |||||||||
| extra Parmesan (for topping) | |||||||||
| extra freshly cracked black pepper (to finish) | |||||||||
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