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Pecorino cheese and black pepper buns.

Pecorino cheese and black pepper buns.

I made this recipe for a lovely contest about sourdough sponsored by a good mill, Molino Dallagiovanna: unluckly I didn’t read part of the rules and I didn’t take a picture of the recipe with the flour bag so I cannnot enter the contest with this recipe.

No matter, I have another good idea but this recipe is too good and I have to post it on blog.

The size of these buns is good for a party treat or a quick snack: you can fill them with caramelized onions, crispy bacon or a plain omelette.

They are cheesy and spicy, of course you can choose to add how much black pepper do you like: with a teaspoon of it I found them perfect but hubby, who is a big black pepper fan, said they need more of it.

Thanks to sourdough they stay soft for at least two days, you can make in advance, freeze them and re-heat when you need them.

I hope you will enjoy this recipe as much as we do, as usual if you make one of my recipes and want to send me a picture I will post it on my Facebook page (with your name and credits of course).

Print Recipe
Pecorino cheese and black pepper buns.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Blend with a mixer water, sourdough and honey. I Always blend sourdough as it gives better rising results
  2. Mix by hand or with a kitchen appliance flour, sourdough, soften butter, cheese and black pepper. Mix for a couple of minutes then add salt and knead untill you have a smooth loaf.
  3. Let it rise untill it doubles covered in a warm place. Reduce dough and make about 10 small buns, about 2.5 oz each. Put them on a baking tray and let them rise untill they double.
  4. Heat oven at 428°F, put a pan filled with water inside the oven to produce steam. Brush buns with milk then bake for 15 minutes then reduce heat at 374°F and bake for 15- 20 minutes more.

Pecorino cheese and black pepper buns.

 

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