Quick mascarpone rolls are easy to prepare, each bite offers unmatched softness and flavor, perfect for any occasion. Tasty rolls, deliciously filled in both savory and sweet versions.
RECIPES with mascarpone
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 rolls
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 362.38 (Kcal)
- Carbohydrates 47.80 (g) of which sugars 2.17 (g)
- Proteins 8.43 (g)
- Fat 17.23 (g) of which saturated 7.99 (g)of which unsaturated 0.49 (g)
- Fibers 1.86 (g)
- Sodium 308.39 (mg)
Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Mascarpone Rolls
- 4 cups all-purpose flour (or semolina)
- 9 oz mascarpone (room temperature)
- 1 1/4 tsp dry yeast (or 12 g fresh yeast)
- 2/3 cup water (approximately – room temperature)
- 2 tbsps extra virgin olive oil
- to taste fine salt
- 2 tsp extra virgin olive oil
- 2 tbsps water
- to taste coarse salt (and/or chopped rosemary – only for the savory version)
BAKING in a convection oven at 356°F for 10 minutes + another 10 minutes at 320°F.
Tools
- Stand Mixer
- Baking Paper reusable
Mascarpone Rolls
Pour all the dough ingredients into a bowl, use room temperature water (preferably around 77°F).
Work the dough by hand (or with a stand mixer/Thermomix),
until you obtain a homogeneous and elastic ball.
Place the dough in a large bowl, cover it and keep it away from drafts. Let it rise for at least 2 hours, or until doubled. To speed up rising, place in the oven at 122°F.
Once the dough has risen, divide it into 8 equal portions.
Form balls with the dough, then gently flatten them to obtain discs about 0.4 inches thick to shape the rolls.
Place the rolls on a baking sheet with parchment paper, leaving space between them. Prick the surface with your fingers.
Sprinkle the surface with a brine of water and oil. Add salt and/or rosemary only for the savory version.
Bake in a convection oven at 356°F for 10 minutes, then lower to 320°F and continue for another 10 minutes.
STORING the mascarpone rolls
Mascarpone rolls taste best fresh and on the same day, alternatively store them in an airtight container to keep them soft. They can also be frozen to extend their shelf life.
FAQ (Frequently Asked Questions)
How to fill mascarpone rolls in a savory way?
You can fill them with prosciutto and cheese (like mozzarella or brie), or with salami and aged cheese. Another tasty combination is cream cheese, lettuce and bresaola, or tuna and mayonnaise. Try with black olive cream and sun-dried tomatoes, or even with a filling based on hard-boiled eggs and mayonnaise! An interesting pairing is arugula and speck.
How to fill mascarpone rolls in a sweet way?
For a sweet filling, you can use fillings such as custard, jam (peach, apricot, strawberry), or chocolate cream. You can further enrich with fresh fruit.
