100 ml/32 fl oz milk
40 g/12 oz butter
15 g/½ oz dried yeast
300 g/11 oz plain flour, plus extra for dusting
vegetable oil, for greasing
2½ tablespoons finely chopped fresh rosemary
70 g/2.5 oz mild provolone cheese, grated
3 tablespoons double cream
25 g/1 oz smoked pancetta, cut into strips


1.Pour the milk into a small saucepan, add the butter and set over a low heat. When the butter has meited, remove the pan from the heat, stir well and set aside to cool to lukewarm.
2.Sprinkle the yeast over the milk mixture and set aside for about 10 minutes until frothy.
3.Sift the flour and a pinch of salt into a bowl and make a well in the centre.
4.Stir the yeast mixture, pour into the well and, using your fingers, gradually incorporate the dry ingredients.
5.Knead thoroughly, then shape into a ball. Oil a clean bowl, place the dough in it and cover with oiled cling film
6.Set aside in a warm place until doubled in volume. Turn out on to a lightly floured surface and knead again, gradually kneading in the rosemary.
7.Divide the mixture into 6 pieces and shape into balls. Place on a baking sheet and leave to rise for about 1 hour.
8.Preheat the oven to 180°C/350°F/ Gas Mark 4. Flatten the rolls slightly with your hand and bake for 15 minutes.
9.Meanwhile, prepare the filling. Heat the provolone, cream and pancetta in a small pan over a low heat.
10.When the rolls are cooked, remove them from the oven and increase the oven temperature to 200°C/400°F/ Gas Mark 6.
11.Cut off the tops of the rolls and hollow out the soft crumb without breaking the crust
12.Fill the hollows With the cheese mixture and replace the tops. Reheat in the oven for a few minutes.

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