Cheesy Rosemary Rolls

Makes 6-8 Rolls


For Rolls

  • ½ cup milk
  • 4 tbsp butter
  • 3 tsp dry active yeast
  • 3 cups all-purpose flour
  • pinch of salt
  • oil for bowl
  • 2 tbsp chopped rosemary
  • 1 egg, beaten

For Cheesy Filling

  • 5 oz pancetta, diced
  • ¼ cup heavy cream
  • 1 cup grated provolone cheese
  • 1 cup Parmesan cheese


Make Rosemary Rolls

  1. Heat milk and butter over a low heat until butter is melted. Remove from heat and cool slightly
  2. Add yeast to the milk and set aside
  3. In a large bowl, mix together flour and salt and make a well in the middle with your fingers. Add the milk-yeast-butter mixture to a bowl of flour and mix until incorporated & a dough forms. If the dough is too dry, knead in 1-2 tbsp water. If the dough is too wet, knead in additional flour
  4. Place in an oiled bowl and cover with plastic wrap. Set aside to rest Allow dough to rest at room temperature for 1 hour or until doubled in size
  5. Turn onto a floured surface. Shape into a rectangle and dust lightly with flour. Sprinkle with rosemary. Fold the dough in half, then in half again, kneading a few times. You are just trying to incorporate the rosemary into the dough. Divide into 6-8 balls, place on a sheet pan, cover and let rise for 1 hour, or until doubled in size. Meanwhile, preheat oven to 350º
  6. Brush risen rolls with egg wash. Bake 15-20 minutes or until golden-brown

Make Cheese & Pancetta Mixture

  1. Heat a saucepan over medium-high
  2. Add pancetta and cook until browned, about 5 minutes
  3. Add the cream, stir to coat the pancetta. Add Parmesan and provolone. Stir constantly until melted. Remove from heat and keep warm until use

Stuff Rolls

  1. Allow the baked rolls to cool slightly (until you can handle them)
  2. Slice rolls in half, and dig some of the bread out of the center
  3. Scoop some of the cheese mixture onto the bottom half. Top with the other piece of bread and serve immediately
  4. Alternatively, preheat oven to a low broil setting. Slice and stuff rolls, then pop them into the oven to brown and heat right before serving, about 1-2 minutes (watch closely — they will go from brown to burnt  quickly!)