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. Continue reading
