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Flaky Rolls with Olives and Stracchino Cheese

Stracchino Flaky Rolls

Nothing says comfort like these steamy, cheesy, flaky rolls freshly plucked from a bread basket at your dinner table. While parsley and olives add a punch of briny flavor, feel free to replace with alternatives such as chopped peaches or ground sausage.
Servings 12 Rolls


  • 2 sticks unsalted butter plus more for molds
  • 3 1/2 cups bread flour plus more for molds
  • 3 teaspoons kosher salt
  • 3 teaspoons sugar
  • 1 pack 2 1/4 teaspoons instant yeast
  • 1 cup milk
  • 8 ounces stracchino softened
  • 1 cup Kalamata olives pits removed and quartered
  • 1/4 cup freshly chopped parsley


  • Grate butter and evenly spread on a baking tray. Place in freezer for 30 minutes.
  • Combine flour, salt, sugar, and instant yeast in a stand mixer. Add frozen grated butter and mix on low for
  • 2 minutes. Add milk and mix for another 2 minutes. The dough should be a little mealy and not completely formed at this stage.
  • Place dough on a floured work surface and knead for 2 to 3 minutes until it forms a ball. It can still be a bit mealy at this point.
  • Place dough in a floured bowl, cover with cling wrap, and set in the refrigerator for 1 hour.
  • Once chilled, roll out the dough on a floured work surface into a 12-by 18-inch rectangle about 1⁄4-inch thick. Fold the dough in half twice, closing ends together like a book each time.
  • Wrap dough in cling wrap and set in refrigerator for 1 hour.
  • Once chilled, return dough to the floured work surface and repeat the folding process. Place back in refrigerator for 1 hour.
  • While waiting for dough to chill, butter and flour a muffin tin with 12 wells.
  • Remove dough from refrigerator and roll into a 12-by 18-inch rectangle about 1⁄4-inch thick.
  • Spread a thin layer of stracchino across the dough. Evenly sprinkle Kalamata olives and parsley on top of the cheese.
  • Roll dough into a cylindrical shape and cut into 12 pieces (like a cinnamon roll).
  • Place each piece in prepared muffin tin and cover with cling wrap. Leave in a warm place for about 1 hour, or until dough has doubled in size.
  • Heat oven to 375°F. Once dough is proofed, bake for 12 to 15 minutes, or until golden brown. Remove rolls from oven and cool on a rack. Serve slightly warm.

Derek Bissonnette

A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.

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