These rolls are inspired by cacio e pepe, literally ‘cheese and pepper’, a classic pasta dish from Rome. They’re fantastic on their own, but would also be great with a bowl of tomatoey pasta, as long as you’re okay with an imminent carb coma
EDD KIMBER
Technical bake.
Cacio e pepe stuffed rolls
Makes 6 Hands-on time 35-40 min, plus overnight resting and 1-1½ hours proving Oven time 20 min
EDD’S TIP These are best served warm while the cheese is gooey. You can chill in a sealed container for a couple of days, then reheat at 160°C fan/gas 4 for 10 minutes.
EASY SWAPS To make the recipe vegetarian use a veggie parmesan alternative.
• 250g plain flour, plus extra to dust
• ½ tsp fine sea salt
• 1 tsp fast-action dried yeast
• 15g granulated sugar
• 125ml whole milk
• 2 large free-range eggs, beaten
• 50g unsalted butter, at room
temperature and diced, plus extra,
melted, to brush
For the filling
• 100g ricotta
• 50g mozzarella, coarsely grated
• 25g parmesan, finely grated, plus
extra to sprinkle
• ½-1 tbsp freshly ground black pepper
(depending on how strong you like it)
1 You’ll need to start the recipe the day before baking. If using a stand mixer, put the flour, salt, yeast and sugar in the bowl and whisk briefly to combine. Make a well in the centre, then add the milk and one of the eggs. With the dough hook attached, mix to form a shaggy dough. Mix on a low-medium speed for another 10 minutes until the dough is smooth and elastic, forming a ball around the hook. Add the butter, 2 pieces at a time, and mix until the dough is smooth and elastic and is no longer sticking to the bowl.
2 If making the dough by hand, follow the steps above, but rub the butter into the flour mixture before adding the milk and egg. Knead by hand fo
