Danubio rolls are typical of Italy's Campania region. The rolls are baked close together so they're just touching, and you pull them apart one by one. This is the savoury version, but you can make also a sweet one.
Makes: 15 rolls
25g fresh yeast
100ml milk, lukewarm
1 teaspoon caster sugar
1 teaspoon salt
550g strong white bread flour
100g unsalted butter, diced and softened
2 tablespoons grated Parmesan cheese
3 eggs, lightly beaten
1 egg yolk
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Stir together the yeast and lukewarm milk until the yeast is nearly dissolved. Stir in sugar and salt.
Pour the flour on a work surface and make a well in the centre. Add diced butter, Parmesan and yeast mixture. Mix together, then mix in the 3 lightly beaten eggs and knead the dough until soft and smooth, about 10 to 15 minutes.
Cover the dough with a tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
Divide the dough into 15 equal pieces and roll into balls. Flatten each ball to form a small disc. Stuff with your favourite filling (see footnote), then fold over the edges and seal.
Transfer balls to a cake tin or baking dish lined with baking parchment, seam side down. Brush the tops with the egg yolk. Let rise for 30 minutes.
Preheat oven to 180 degrees C.
Bake the buns for 40 minutes or until golden brown. Remove from the oven and let cool before serving.
You can stuff your danubio with almost anything you fancy. Typical Italian choices would be chopped cheese, salami, prosciutto, etc. You could also add sliced olives, sun-dried tomatoes, sauteed mushrooms with cheese. The possibilities are almost endless.