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: <https://www.salon.com/2025/11/12/
cheesy-cacio-e-pepe-rolls-warm-from-the-oven/>

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