Cacio e pepe stuffed rolls - delicious. magazine

Name: Cacio e pepe stuffed rolls - delicious. magazine
Ingredients: 250g plain flour, plus extra to dust; ½ tsp fine sea salt; 1 tsp fast-action dried yeast; 15g granulated sugar; 125ml whole milk; 2 large free-range eggs, beaten; 50g unsalted butter, at room temperature and diced, plus extra, melted, to brush; For the filling; 100g ricotta cheese; 50g mozzarella, coarsely grated; 25g parmesan, finely grated, plus extra to sprinkle; 1 tbsp freshly ground black pepper; Specialist kit; 23cm x 15cm baking tray

www.deliciousmagazine.co.uk

Edd Kimber's seriously cheesy bread rolls are inspired by his favourite pasta dish, cacio e pepe, a classic of Roman cuisine.

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Ingredients

250g plain flour, plus extra to dust
½ tsp fine sea salt
1 tsp fast-action dried yeast
15g granulated sugar
125ml whole milk
2 large free-range eggs, beaten
50g unsalted butter, at room temperature and diced, plus extra, melted, to brush
For the filling
100g ricotta cheese
50g mozzarella, coarsely grated
25g parmesan, finely grated, plus extra to sprinkle
1 tbsp freshly ground black pepper
Specialist kit
23cm x 15cm baking tray