Sweet buns with speck and smoked provola cheese. Easy and delicious
Every now and then we need a quick appetizer, snack, or aperitif to enjoy or take away; there are many occasions: an aperitif dinner, a picnic; you need to create something tasty yet convenient to consume.
I’ve been making these buns for years, and they have a front-row seat for their ease of preparation.
Light, economical, and appealing in appearance.
Once upon a time, when I ran my home catering service, these buns were always present. Then things changed, and I had to modify my work activities, but I still continue to present some recipes for their convenience and deliciousness.
As I’ve mentioned before, having hundreds of recipes to transcribe, I take my notebook in hand and change the preparations every week to then transcribe them onto the blog. Indeed, in my house, it’s difficult to eat the same food twice, except for dishes I decide to store in the freezer in single portions. Over the years, I’ve accumulated a list of recipes passed down by relatives, friends, and various acquaintances, and now I enjoy proposing what has intrigued me over time between taste and preparation. Plus, some recipes I create with my imagination.
Back to the recipe; super soft and quick-to-make buns with speck and smoked provola cheese. And by combining different ingredients, they are always welcome. Later, I’ll write you some combinations.
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: About 40 pcs
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
How many delicacies can be made with flour, butter, and sugar?
- 4 cups of flour
- 1.3 cups of milk
- 1/3 cup sugar
- 1/4 cup butter
- 1 tbsp compressed yeast
- 7 oz sliced speck
- 7 oz smoked scamorza cheese
- to taste salt
Tools
A bowl or stand mixer for kneading, cutting board and knife for cutting, or food processor. Baking trays and mats, which I recommend because they are reusable and consume less parchment paper.
- Bowls
- Baking Mats
- Stand Mixers
- Cutting Boards
- Food Processors
Steps
Weigh all the ingredients and have everything ready within reach, so you don’t have to interrupt your work and have everything under control
In the bowl or stand mixer, combine all ingredients, butter at room temperature, warm milk to dissolve the yeast, and knead. Let it rest for about twenty minutes and
Take the dough again, knead it again and roll out a dough to 1/4 inch thickness.
Spread the speck and provola and roll up, making rolls about 1.2 inches thick
Once the roll is made, cut into pieces and form balls that you will let rise in the oven with the help of a pot with boiling water, this will create heat and humidity.
Once ready, they will double in volume, so adjust the size of the balls, bake in a preheated oven at a temperature of 350°F until golden brown.
The buns are ready, excellent when freshly baked, always tasty!
To store the buns…
The buns are stored in the refrigerator due to the presence of speck. But if they remain at room temperature overnight, nothing happens. Besides speck and smoked provola cheese, you can also make them with cooked ham and fontina cheese, or speck and gorgonzola, mozzarella and cured ham; you can get creative with your imagination, olives and cherry tomatoes, anchovies….
FAQ (Frequently Asked Questions)
If you have any questions, feel free to ask meanwhile
Can I also use gluten-free flour?
I have already tried the gluten-free version, reduce the amount by 100 grams of flour and substitute with potatoes to give the right consistency after baking.
I’m lactose intolerant…
You can use lactose-free milk and replace the cheese with goat cheese, which naturally does not contain lactose, vegetables, or, anchovies, capers, olives…
