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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheesy Cacio E Pepe Rolls
 Categories: Rolls
      Yield: 10 Rolls
 
MMMMM---------------------------DOUGH--------------------------------
      3 c  All-purpose flour
  2 1/4 ts Active dry yeast (1 env)
      1 ts Sugar
    3/4 c  Whole milk; warm (110?F)
      3 lg Eggs
      1    Egg yolk
      1 ts Kosher salt
    3/4 c  Unsalted butter; softened

MMMMM--------------------------FILLING-------------------------------
      2 tb Unsalted butter
      2 tb All-purpose flour
  1 1/2 c  Whole milk
      2 ts White miso paste; up to 3 ts
    3/4 c  Parmesan; finely grated
    3/4 c  Pecorino Romano;
           - finely grated
           Black pepper; lots!
           - freshly cracked

MMMMM-------------------------FINISHING------------------------------
      2 tb Milk; for the wash
      2 tb Butter; melted
           Extra Parmesan &
           - black pepper;
           - for topping
 
  Preparation time: 30 minutes
  Rising time: 2 hours
  Cooking time: 25 to 30 minutes
  
  Dough:
  
  In a small bowl, whisk the yeast and sugar into the warm milk. Let it
  bloom for about 5 minutes, until foamy.
  
  In the bowl of a stand mixer fitted with the dough hook, combine
  flour and salt. Add the eggs and yolk, then pour in the milk mixture.
  Mix until a shaggy dough forms.
  
  With the mixer on medium-low, add the softened butter a few cubes at a
  time. Knead for 8 to 10 minutes, until smooth and glossy and slightly
  tacky.
  
  Shape into a ball, place in a greased bowl, cover, and let rise until
  doubled, 1-1/2 to 2 hours.
  
  Miso Bechamel:
  
  In a small saucepan, melt butter over medium heat. Whisk in flour and
  cook 1 minute. Slowly whisk in milk until smooth and thickened, 4 to
  5 minutes. Stir in miso until dissolved; season with black pepper.
  Remove from heat and let cool slightly.
  
  Assemble The Rolls:
  
  Roll out the dough into a rectangle, about 12x16". Spread the
  bechamel evenly over the surface, then sprinkle generously with
  Parmesan, Pecorino, and black pepper. Roll up tightly from the long
  side and slice into 8 to 10 pieces. Arrange in a greased baking dish,
  cover, and let rise again for 45 minutes.
  
  Bake:
  
  Preheat oven to 350?F. Brush rolls with milk wash and sprinkle with
  more Parmesan. Bake 25 to 30 minutes, until puffed and deeply golden.
  
  Finish:
  
  While still warm, brush with melted butter and dust with more black
  pepper. Serve immediately--ideally with a brown butter salad nearby
  to make you feel slightly more virtuous.
  
  Recipe by Ashley D. Stevens
  
  Recipe FROM: 
 
MMMMM
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