I often serve a selection of cured meats and cheeses when entertaining, but find I have an odd assortment of leftovers afterwards. These tasty buns are a great way to use up leftover bits of cured meats and cheese. In the version shown in these photos, I had some leftover pepperoni and fennel salami along with some provolone and pecorino cheese. You can however, choose your favorite type of cured meat (salami, prosciutto etc.), and any semi-soft or slightly firm cheese.
In place of the chives, I also think some diced caramelized onion would be amazing as well! These rolls would be great served with a hearty soup for dinner, or alongside a nice salad for lunch, although my husband likes to snack on the rolls simply as they are. Warm right out of the oven, the rolls are wonderful spread with some fresh ricotta cheese. In Italy, Easter Monday is a day that families pack a picnic and enjoy the outdoors, and these tasty buns would be a great picnic option.
When baking bread, I always use SAS brand Rapid Rise Yeast which requires no proofing first. I simply mix the dry yeast in with my flour and liquid ingredients and it has never let me down yet. If you are using regular yeast instead, you will need to dissolve your yeast in a little of the warm water first before using it. Once it is bubbly, simply mix in with the other ingredients and carry on with the recipe.
These Buns Are Great Filled With Fried Egg & Breakfast Sausage.
- 2 1/2 Teaspoons Rapid Rise Yeast
- 4+ Cups All-purpose Flour
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Cracked Black Pepper
- 2 Tablespoons Olive OIl
- 1/4 Cup Chopped Fresh Chives
- 1 1/2 Cups of Diced Salami Of Choice (See Notes Above - I Used A Combination)
- 1 1/2 Cups Diced Semi-Soft Cheese (I Used A Combination of Provolone & Pecorino)
- In a bowl, mix together the yeast, oregano, pepper, olive oil, and flour along with 1 1/2 cups of warm water.
- Stir, adding a little more water as needed to created a workable dough that comes together into a ball.
- Dump mixture out onto a floured surface and begin to knead with your hands, adding a little more flour as needed, and incorporating the chives, cheese, and salami into the dough as you work.
- Knead the dough until it is smooth and elastic, about 8 minutes.
- Place the dough into a lightly greased bowl, cover with plastic wrap and place in a warm spot until doubled in size .(about 1/2 to 2 hours).
- Preheat oven to 425 degrees F.
- Dump the dough onto a lightly floured board or counter and roll into a 14 X 25 inch rectangle.
- Use a sharp knife to cut the dough into 12 equal pieces, and place these cut side down onto two lightly oiled baking sheets.
- Cover the rolls with clean kitchen towels and let rise again for 30 minutes.
- Bake the rolls for 15 to 20 minutes or until lightly golden brown.
- Serve warm.