Festive stuffed dinner rolls

    4 hours 10 min

    These savoury stuffed dinner rolls make a festive Christmas centrepiece, The preparation requires a bit of time but if you are acquainted with bread making it won't be hard. You can present on a serving plate with a candle in the middle, or tie a ribbon like a Christmas wreath.


    Washington, United States
    1 person made this

    Serves: 14 

    • For the dough
    • 150g strong white bread flour
    • 50g durum wheat semolina
    • 100g Italian 00 flour
    • 4g dried active yeast or 12g fresh yeast
    • 150g warm milk
    • 1 teaspoon caster sugar
    • 2 egg yolks
    • 1 egg
    • 50g butter, cubed, at room temperature
    • 1 teaspoon salt
    • For the 3 fillings
    • 50g rapini
    • 1 teaspoon extra virgin olive oil
    • 25g pancetta or bacon, cubed
    • salt and pepper
    • 50g pork sausage, casing removed
    • 1 clove garlic
    • 50g bottom or cremini mushrooms, sliced
    • 1/2 pear, peeled and chopped
    • 2 tablespoon butter
    • 2 tablespoons sharp gorgonzola or other blue cheese
    • 2 egg yolks + 1 teaspoon milk for brushing
    • 1 teaspoon sesame or chia seeds for sprinkling

    Prep:40min  ›  Cook:30min  ›  Extra time:3hr  ›  Ready in:4hr10min 

      For the dough

    1. Place the 3 flours in the bowl of a stand mixer. Dissolve the yeast in the warm milk with the sugar and let stand until bubbly, about 10 minutes. Add to the flours.
    2. Fit the hook and start the mixer; add the egg yolks and the eggs a bit at the time. When all the ingredients are well mixed, add the butter, a cube at the time. At the end add the salt, and keep mixing the dough until it becomes soft and smooth. Cover the bowl with cling film.
    3. Heat some water in a tea kettle. When boiling, take off the lid and place the kettle in the cold oven with the light on. Add the bowl with the dough and let rise for 1 hour (the heat will help the rising process).
    4. Transfer the dough on a floured surface, flatten with your hands, then stretch the dough from the 4 sides and fold towards the centre. Turn the dough and place it back in the bowl, seams down. Heat more water in the kettle, place back in the oven with the dough bowl and let rise for 1 more hour.
    5. For the fillings

    6. Blanch the rapini in salted boiling water for 3 minutes. Drain. Cook the pancetta in 1 teaspoon oil until pale golden. Add the rapini, stir and cook for 5 to 7 minutes. Season and set aside to cool.
    7. Crumble the sausage in another pan, add garlic and cook until well browned on all sides, 10 to 15 minutes. Add the mushrooms and cook until soft, about 10 minutes. Season and set aside to cool.
    8. In a third pan melt butter and add the pear. Cook until soft, 5 to 7 minutes. add the blue cheese, stir and cook until melted. Remove from heat and cool.
    9. Fill and bake

    10. Place the dough on a floured surface and divide into 14 equal balls (you can weigh them to make sure). Roll out each ball to a disk and fill with one of the 3 fillings, alternating them. Fold together and roll the dough between your palms to make a ball.
    11. Line a baking tray with baking parchment. Arrange 7 stuffed balls in a circle, one close to the other but barely touching. Place the remaining 7 all around in an alternating pattern. Cover with a tea towel and let rise for 1 hour.
    12. Preheat the oven to 180 C / Gas 4. Brush the rolls with egg yolks and milk, and sprinkle with sesame or chia seeds.
    13. Bake in the preheated oven until golden and puffed up, about 30 minutes.
    14. Remove from oven and let cool on the tray. Gently slide onto a serving plate and place a candle in the middle. Or tie a ribbon around like a wreath and serve.


    You can simplify the recipe and prepare only one filling, then you need to triple the amounts of that filling. Or you can try out new fillings. Just make sure the filling is always cold before using or it will pierce the dough.

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