BEGINNINGS 2024 culturecheesemag.com 59
RECIPES
fGrate butter and evenly
spread on a baking tray. Place
in freezer for 30 minutes.
fCombine flour, salt, sugar,
and instant yeast in a stand
mixer. Add frozen grated
butter and mix on low for
2 minutes. Add milk and
mix for another 2 minutes.
The dough should be a little
mealy and not completely
formed at this stage.
fPlace dough on a floured
work surface and knead for
2 to 3 minutes until it forms
a ball. It can still be a bit
mealy at this point.
fPlace dough in a floured
bowl, cover with cling wrap,
and set in the refrigerator
for 1 hour.
fOnce chilled, roll out the
dough on a floured work
surface into a 12-by 18-inch
rectangle about ¼-inch
thick. Fold the dough in half
twice, closing ends together
like a book each time.
fWrap dough in cling wrap
and set in refrigerator
for 1 hour.
fOnce chilled, return dough
to the floured work surface
and repeat the folding
process. Place back in
refrigerator for 1 hour.
fWhile waiting for dough
to chill, butter and flour a
muffin tin with 12 wells.
fRemove dough from
refrigerator and roll into
a 12-by 18-inch rectangle
about ¼-inch thick.
fSpread a thin layer of
stracchino across the
dough. Evenly sprinkle
Kalamata olives and parsley
on top of the cheese.
fRoll dough into a
cylindrical shape and
cut into 12 pieces (like a
cinnamon roll).
fPlace each piece in
prepared muffin tin and
cover with cling wrap.
Leave in a warm place
for about 1 hour, or until
dough has doubled in size.
fHeat oven to 375°F. Once
dough is proofed, bake for
12 to 15 minutes, or until
golden brown. Remove rolls
from oven and cool on a
rack. Serve slightly warm.
