Imagine a charcuterie board if you will. Who are the players? Cheese obviously because cheese is wonderful and most of us love it. Then you have your cured meats. Salami, sausage, and probably a prosciutto. Then some nuts, maybe some grapes, and then cap it with carbs. Whether it’s crackers or crostini. But most of us think, meat, cheese, carb. Because isn’t that the real holy trinity? I kid.. but really. These gouda & prosciutto rolls are like some of your favorite charcuterie treats, wrapped into a soft edible pillow.
Plus you know, they taste frickin fantastic.
These rolls are prepared like a cinnamon roll, just swapping the cinnamon sugar filling for a savory one. Once the dough has been rolled, filled, cut, and proofed for the second time you add more cheese. Because more cheese is always better right? Then immediately upon exiting the oven, you brush with garlic butter. No waiting for these either, they are ready to eat while hot.
You will want to eat the whole pan. I’m telling you because I both wanted to myself, and witnessed it with those I shared with.
- Cheese – Cheese makes everything better, and the only people I understand who disagree are those with allergies. I used a nice gouda for this. Creamy, flavorful, melty.
- Prosciutto – Prosciutto is delicate and thin but still full of flavor, so it’s perfect for inside. You don’t need a ton to pack a punch in each bite.
- Garlic butter – These rolls are finished with melted butter that garlic has been sautéed in. As if cheese and meat weren’t enough, garlic better is the savory cherry on top of these.
- 360 g Bread Flour 3 cups
- 2 tsp Instant yeast
- 1 tsp Sea salt
- 2 tbsp Salted butter melted
- 1 large Egg room temperature
- ½ cup Water warm
- ½ cup Whole or 2% Milk warm
- 3-4 oz Prosciutto
- 6-8 oz Gouda grated
- 2 tbsp Salted butter
- 2 Garlic cloves minced
- In the bowl of your stand mixer, combine flour, yeast, melted butter, salt, egg, water, and milk.
- Mix on low until dough has come together and is smooth and elastic. 10-30 min,. Dough will still be a little tacky.
- Place dough into a lightly greased bowl, cover and let rise for 90-120 min or until dough has doubled in size.
- Grease or line a 9×13" baking dish.
- Lightly flour your workspace, punch down dough and place on floured counter.
- Roll dough out into a 12×16" rectangle.
- Place prosciutto over the dough making sure it reaches end to end on the short sides.
- Sprinkle about ¾ of the grated gouda over the dough. I like to use a mix of a coarse/large grater and finer grate to make sure the dough is completely and evenly covered.
- Roll up the dough like you would for cinnamon rolls, along the long side of the dough.
- Pinch together the dough along the seam.
- Mark your dough into 12 equal portions and then use a serrated knife to cut. I would not suggest using thread or floss to cut the dough as the thread will not cut through the prosciutto consistently.
- Place the rolls evenly spaced out into the prepared pan. Cover, and allow to rise for about 45 minutes or until the rolls have puffed up and noticeably increased in size.
- Preheat your oven to 375°F.
- When rolls are ready for the oven, sprinkle the remaining cheese over the dough. Place the rolls in the center rack of the oven and bake for about 22 minutes.
- While rolls bake, melt 2 tbsp of salted butter in a small saucepan, and add 2 minced cloves of garlic. Cook for 1-2 minutes on low. The garlic will be very fragrant. Remove from heat.
- When rolls come out of the oven, brush the tops with the garlic butter. Enjoy rolls while warm.