Last year when I was scrolling through yeastspotting, I saw these rolls and loved how they looked. I’m not hugely into the texture peanut butter gets when baked inside things, though, so I decided on a different filling. And then, to match that filling, decided on a crispier bread. And then used such small pieces of dough they didn’t even look like the originals. So, really, thanks, Treat & Trick, for getting me to make something barely related at all to your recipe?!

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 1 cup lukewarm water
• around 1 pound of chorizo
• around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until it mostly all holds together.

Knead several minutes until smooth, then put in a greased bowl and turn to cover all sides in a light coat of oil.

Cover with plastic wrap and let rest 1 hour.

Meanwhile, prep the meat and cheese. Cut the cheese into thin slices and set aside. The chorizo I got was quite thick, so I cut it in quarters, lengthwise, and then cooked briefly over the stove. I’m not sure it needs to be pre-cooked, but better safe than sorry!

Used about half in the end.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit along a short side, and some cheese. The manchego I got was a wedge. When I was using slices from the small side of the wedge, I used more pieces than when using wide strips from the big end, to keep the amount of cheese roughly even.

Cut the dough on the end away from the chorizo into 5 strips, leaving them attached at the closer end.

Roll over towards the strip end.

Finish by wrapping the strips around the center where the meat and cheese are.

Move to a parchment-lined baking sheet, and repeat with the remaining pieces of dough.

Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown. You may hear them sizzle in the oven, that’s fine, nothing’s exploding!

The outside of the bread is really crispy and firm, and the inside is light and soft, and flavored by the chorizo and manchego it baked next to. I really liked these!

Because of the filling, any leftovers should probably refrigerated, which will make the bread lose it’s crispness, so I suggest eating as many as possible right out of the oven!

I’ll be submitting this to yeastspotting, maybe someone else will be inspired to make something else barely related!

Chorizo and Manchego Rolls

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 3/4 teaspoon active dry yeast
• 1 cup lukewarm water
• around 1 pound of chorizo
• around 4 ounces of manchego cheese

Stir the yeast into the water. Stir the salt into the flour, then add the water/yeast mixture and stir together until a shaggy dough is formed. Knead until smooth, then transfer to a greased bowl. Turn to cover all sides in oil, cover with plastic wrap, and let rest 1 hour.

Cut the cheese into thin slices. Cut the chorizo in half or into quarters, lengthwise, and cook on the stove over medium heat until lightly browned.

When the dough has risen, divide it into 8 pieces. Taking one, stretch or roll it out until it’s roughly a 2X4″ rectangle. Cut a strip of chorizo to fit a short end, and several strips of cheese.

Cut the dough on the far end into 5 strips, leaving them attached at the closer end. Roll the chorizo, manchego, and the dough beneath it towards the end with the strips, wrapping the strips around the outside of the roll. Transfer to a parchment-lined baking sheet, and repeat with the remaining pieces of dough. Spray with baking spray, then cover with plastic wrap and let rise another hour.

Preheat your oven to 400. Bake the risen rolls 15-18 minutes, rotating at 10 minutes, until golden brown.