Stuffed tea rolls are small and delicious bites perfect for buffets, appetizers, or a sweet/savory snack in company. Easy to make, the dough is neutral, so you can choose spreads and jams for sweet sandwiches or meats, cheeses, and vegetables for savory ones. Soft and delicate, the stuffed tea rolls are always a hit! Pair them with some special juices for a top-notch appetizer! Try them with non-alcoholic spritz, non-alcoholic pineapple aperitif, or with rooibos and apple juice.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
With these quantities, you can make 9 to 12 rolls depending on how large you prefer them.
- 2 cups all-purpose flour
- 1 tsp dry yeast (or 1 tsp active dry yeast)
- 2/3 cup milk
- 2 tsp sugar
- 1.5 tbsp butter
- 1 tsp salt
- to taste arugula
- 3.5 oz prosciutto crudo
- 3.5 oz cooked ham
- 1 oxheart tomato
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Cover reusable fabric
- 1 Silicone Sheet reusable baking paper
- 1 Cutting Board
- 1 Knife
Steps
In the mixer’s bowl, add the flour and crumbled dry yeast. Add part of the milk and start mixing, then add the sugar, a bit more milk, and knead the dough for a few minutes. Add the salt and the remaining milk, and knead again. Add the softened butter in pieces and let it incorporate into the dough. Cover the bowl and let it rise for two hours or until the dough has doubled. Weigh the dough and divide it into portions of 40 grams. Form balls, place them on a baking sheet lined with parchment paper, cover with a cloth, and let rise for one hour. Bake the rolls in a preheated oven at 480°F for 15 minutes. Once ready, let them cool, cut them in half, and fill them. Here, I’ve made some with bresaola and arugula and others with cooked ham and tomato.
Notes
The basic roll recipe is by Fulvio Marino.
