Nov

30

Crescent rolls with prosciutto crudo

November 30, 2009 | 1 Comment


I had rolls for the first time at my mother in law’s many years ago in Minnesota. They had such a soft consistency and a buttery taste that I couldn’t stop eating them. She gave me her recipe and while back in Italy I tried to make them. They didn’t come out like they were supposed to. They were crunchy, dough didn’t rise properly, but my family loved them anyway.
I was so disappointed, but I didn’t give up and made them many more times until they turned out as I wanted. My mother in law’s are still better even if my husband kindly tells me it’s not true.

These are the rolls I prepare for our Thanksgiving dinner every year and they always disappear in minutes. I made them this year too but I only used a small amount of the dough and I refrigerated the rest. This particular preparation can be refrigerated, but I had never done it until now. I made the rest of the rolls few days later and served them warm, as an appetizer, with prosciutto crudo and Speck. They were a hit.
Our pastry shops often have small croissants cut in two and filled with prosciutto crudo, Speck or ham with a thin slice of cheese and a leave of salad. My rolls are obviously different from croissants, they are a pan brioche kind of dough but the flavors are well balanced. If you prefer you can spread them with a little bit of butter and then add the prosciutto. I personally like them without, but that also depends on the prosciutto some are in fact drier than others. Never choose the beginning of the leg, it’s drier and saltier than its middle part. The end is sweeter but it is usually cut thicker. Check this well informed site about prosciutto crudo for more info. You can read about Speck on the Speck Consortium.

I have other ideas on how to serve these rolls but I’ll try them an other time. I have no more leftovers but I’m sure I’ll have an other chance soon. We asked my mother in law to prepare us a Turkey dinner while in the States for Christmas and I know she’ll make rolls for sure. I’ll be spending a whole month in the States so my next post will be probably from the other side of the pond. Enjoy the recipe.


Crescent rolls with prosciutto crudo

Ingredients:

6 1/2 to 7 cups unbleached all purpose flour
1/2 cup firmly packed brown sugar
2 tsp. salt
1/4 soft unsalted butter or shortening
1 large egg
2 pkg. regular dry active yeast
2 cups lukewarm water
soft unsalted butter to grease and spread

For the filling:
prosciutto crudo (cured ham) or Speck

Makes proximately 4 dozens medium rolls

Preparation:

Dissolve the yeast in 1 cup of water and set aside.
In a large bowl mix butter, sugar, salt and the egg with a fork.
Add the flour and then the water with yeast. Slowly add the second cup mixing the dough with your hands until it gets easy to handle.
Grease a bowl with butter place the dough shaped like a ball and let it rise for 2 hours and half.
Divide the dough in 3 pieces and roll it, one at the time into 10-inch. circle on floured surface.
Spread with softened butter and cut it into wedges. The number of wedges will vary depending on how you want your rolls. I like them pretty small but it’s up to you.
Roll up each wedge starting from the external part. Place rolls with points underneath, on a baking sheet covered with oven paper, curve them slightly. Brush them with butter and cover them with a kitchen towel.
Let them rise in a warm place for 30 more minutes.
Heat oven to 400°
Bake 12 to 15 minutes or until golden brown.
Place them in a bowl and covered them with a kitchen towel and let them rest for about 15 minutes.
Slice each roll in two and place a slice of prosciutto crudo or Speck. If you prefer you can lightly spread one side with butter. Serve.

Note:
This recipe has been adapted from the Gold Medal flour recipe.
Dough can also be refrigerated up to 3 days. Put it in the refrigerator right after mixing it. Grease the bowl and the top of dough with butter and cover it with a damp cloth. When ready to bake take only the amount of desired dough and keep the remainder in the fridge. Shape the crescent rolls cover them with a cloth and let them rise for 2 and half to 3 hours.

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Comments

1 Comment so far

  1. Chef Chuck on February 13, 2010 10:42 pm

    I like what I see, you have a wonderful blog! Very nice for breakfast!

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