Rustic Italian Buns
Rustic Italian Buns
Ingredients
- 3 tablespoons (45 ml) warm milk
- 2 teaspoons (10 ml) instant yeast (or 1 small pouch)
- 2 teaspoons (10 ml) sugar
- 3 large potatoes, boiled, peeled and mashed
- 2 1/4 cups (560 ml) all-purpose flour
- 1/2 teaspoon (2.5 ml) salt
- 3 eggs
- 1/4 cup (60 ml) butter, softened
- Extra flour for kneading
- 1 egg yolk
- 1/2 cup (125 ml) Provolone cheese, diced
- 1/2 cup (125 ml) Neapolitan salami, chopped
- 1/2 cup (125 ml) cooked ham, chopped
Instructions
- Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- In a bowl, combine the milk, yeast and sugar. Let stand until the preparation foams on top, about 5 minutes.
- In a food processor, with a plastic blade (or a dough hook for a stand mixer) blend the warm potatoes, flour and salt at medium speed.
- Add the eggs, butter and the yeast mixture. Blend until a soft dough forms.
- Place the dough on a floured work surface. Knead until the ball is firm. Add flour as needed.
- In a bowl, combine all the stuffing ingredients. Prepare balls of dough of about 5-cm (2-inch) in diameter. Place 15 ml (1 tablespoon) of filling in the centre of each ball and close tightly.
- Place the buns on the baking sheet, spacing them. Cover with a clean cloth. Let rise in a warm place for about 30 minutes.
- Before baking, brush the buns with the egg yolk. Bake in the middle of the oven for about 35 minutes.
Rustic Italian Buns