Bake or Break

Prosciutto-Swiss Rolls

Prosciutto-Swiss Rolls

When I came home Thanksgiving Eve to find Quinn sick and in bed, he had started making these rolls earlier in the day for our big meal the next day. I assured him I could finish and left him to wallow. He had everything mixed, and the dough was rising. No big deal, I thought. I just have to knead it a bit, form the rolls, and let it rise a bit. Quinn said that the cookbook he was using was out and open to the page I needed. I walked back to the kitchen, found the book, read the instructions, and debated going back out to buy frozen rolls at the grocery store.

The recipe is in a not-so-little book called Baking and Pastry: Mastering the Art and Craft by Culinary Institute of America. This is the book I like to get out any time I’m feeling confident about my baking abilities. It’s always sure to knock you down a couple of notches. The problem, I think, is that this book assumes you know how to do everything. It’s not exactly brimming with explanations and descriptions. Of course, I am not much of a bread baker to begin with. I usually leave that to Quinn, but desperate times and all that.

Very long story made mostly short, I survived the process. I must say that these rolls are exceptionally good. I really liked the saltiness that the prosciutto added. The Swiss cheese was tasty, too, but I will say that the original recipe called for provolone. Either way would be good. They were a nice compliment to our Thanksgiving dinner. These would also be great made smaller and served as appetizers.

I am determined not to be daunted by this cookbook. I do usually shy away from it, although Quinn likes to use it. Culinary Institute of America also has a book entititled Baking at Home. I think that might be a better selection for me, and I could work my way up to the other.

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    10 Comments on “Prosciutto-Swiss Rolls”

  1. Baking at Home is a great book.
    Most of the CIA books are like that, very vauge in insturctions.

  2. Those rolls look fantastic… I’m an avid baker and may have to give those a try for an upcoming dinner party. I think I’ll try them ahead of time first though as I am often kicked in the butt by recipe’s when I start to get too confident!

  3. Do they have a ‘Baking for People Who Get Giddy That The Damn Bread Actually Rose, and Even Has a Decent Crust’? That, I could buy….

  4. mmmm… those look really good and crusty. i’m not really a bread baker but lately i’ve been reading a lot about the no-knead bread. have you tried that one out yet?

  5. These rolls were great, Jennifer. I think they would make a great sandwich roll also (for turkey, ham etc). They were perfect with Thanksgiving Dinner!

  6. Thanks for the info, Peabody!

    Good luck, Kristen! I hope they work well for you.

    Bill, if you find that one, let me know.

    Lindsay, I haven’t tried that one out yet. I know lots of fellow foodbloggers have. I’m sure I’ll cave at some point and make it, too.

  7. Looks so good! I love the CIA books, always well written and full of info.

  8. This combinations sounds perfectly delicious. I’ve been eyeing that book for awhile.

  9. That looks so good! I love prosciutto. I’ll have to check out that book. Thanks for sharing!

  10. Pingback: Recipe Dump No. 1 « Café Despina

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