Mushroom cinnamon rolls

Method

• 1

  In a bowl, mix the warm milk with the sugar and dry yeast. Add the flour, the porcini mushroom-flavoured oil, and finally the salt. Knead for about 8–10 minutes until you obtain a smooth and elastic dough.

• 2

  Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 2 hours, or until doubled in size. Clean the mushrooms and slice them finely. Cook the mushrooms in a skillet with a drizzle of olive oil, a clove of garlic, and a pinch of salt until tender and their liquid has evaporated.

• 3

  Remove the garlic clove and let the mushrooms cool completely. Dice or thinly slice the scamorza or smoked provola cheese. Roll out the dough on a lightly floured surface into a rectangle of approximately 35 × 45 cm (14 × 18 inches). Distribute the cooked mushrooms and cheese evenly over the surface, leaving a small border clear along one of the long edges.

• 4

  Roll up the dough tightly starting from the long side. Slice the log into 8–10 rolls and arrange them in a 24–26 cm baking pan lined with parchment paper or lightly greased, leaving a bit of space between each roll. Cover the pan and let rise for another 30–45 minutes, until the rolls puff up and almost fill the spaces. Bake in a preheated static oven at 180°C (350°F) for about 25–30 minutes, until golden brown on top and fully cooked through the centre.

• 5

  As soon as you remove them from the oven, brush the top with the porcini mushroom oil. Allow to cool slightly for a few minutes before serving. These savoury rolls are best enjoyed warm, while the cheese is still melted and stretchy and the porcini aroma is at its peak.