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   MSGID: 34981.fidonet_cooking@1:105/500 2d7bc0b5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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   
   --- SBBSecho 3.23-Win32   
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