Salami rolls, pepperoni rolls, or any kind of dinner roll with meat kneaded in, is unusual but delicious. They go well with pasta, salads, and other lighter meals where there may be a small amount of meat or none at all. These freeze very well, either baked or unbaked, so just make enough for a meal at a time. Extra rolls should be kept in the refrigerator and then reheated before serving.
This recipe makes a tender, soft roll with a lot of flavor. They are unique and delicious…and you can’t ask for much more than that.
Salami Rolls
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 egg
- 1/4 cup butter, melted and cooled to room temperature
- 2 tbs white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 1 cup salami, cubed in 1/4 inch dice
- Mix water, yeast, and sugar in a bowl, allow to get foamy
- Add the remaining ingedients and beat until the dough leaves the sides of the bowl cleanly
- Knead for 5 minutes, or until the dough is elastic and smooth
- Allow to rise for 1 1/2 hours or until doubled
- Punch down and shape into 18 rounds (you can freeze at this point. Thaw overnight in refrigerator and proceed with recipe within 2 months for best results)
- Preheat oven to 375F
- Allow to rise for 30 minutes
- Brush with melted butter or milk if desired and sprinkle with a little Fleur de Sel
- Bake for 10 minutes, until done
Makes 18 rolls
Variation: You can add Provelone Cheese cut in small cubes to these. Use about 1/2 cup.
images:marye audet
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