These Savory Truffle and Parmesan Rolls with Almonds are a true indulgence for any truffle lover. Imagine warm, fluffy rolls infused with the rich aroma of truffle butter, creamy cheese, and a hint of fresh herbs, all topped off with the nutty crunch of toasted almonds. Perfect for an appetizer spread, a side dish, or an elegant addition to your breadbasket, these rolls are as sophisticated as they are delicious.

Why You’ll Love These Rolls

This recipe is for those moments when you want something a bit special—perfect for gatherings, dinner parties, or simply elevating a cozy night in. The combination of creamy cheese, aromatic truffle, and the unexpected crunch of almonds makes each bite rich and satisfying. These rolls pair well with a variety of dishes and are also a fantastic option on their own, warm from the oven.

Ingredients for Savory Truffle and Parmesan Rolls

To get the best flavors and textures, this recipe is made in two stages: a first dough (starter) to boost rise and flavor, and a second dough to build structure.

First Dough (Starter)

All-Purpose Flour – 50 g
Fresh Yeast – 8-10 g
Sugar – 1/2 tsp
Warm Water – 60 ml

Second Dough

All-Purpose Flour – 250 g
Whole Wheat or All-Purpose Flour – 100 g
Salt – 1 tsp
Olive Oil – 1 tbsp
Warm Water – 150-170 ml (adjust as needed for dough consistency)

Filling Ingredients

Soft Cheese – A few tablespoons (crescenza, robiola, or any spreadable cheese works well)
Parmesan Cheese – 30-40 g, grated
Truffle Butter – As needed
Toasted Almonds – Finely chopped
Fresh Herbs – Finely chopped parsley or thyme, optional but recommended for a hint of freshness

Step-by-Step Instructions

1. Prepare the First Dough

The first dough, or starter, gives the rolls a head start on rising and adds a slightly fermented flavor.

Dissolve the Yeast: In a small bowl, dissolve the fresh yeast in warm water, adding in the sugar to help the yeast activate. Stir until smooth.
Add Flour: Mix in the flour until fully combined and smooth. Cover the bowl with a cloth or plastic wrap, and let it sit for 10-15 minutes. Look for bubbles on the surface, which indicate that the yeast is active and ready for the next step.

2. Prepare the Main Dough

Combine Ingredients: In a large mixing bowl, add both types of flour, olive oil, and a little water to the first dough. Start mixing gently.
Incorporate Salt: Add the salt, which helps develop the dough’s flavor and structure. Gradually add water as you mix, ensuring the dough comes together as a slightly sticky but manageable mass.
Knead the Dough: For the best texture, knead the dough for about 15 minutes in a stand mixer with a dough hook, or up to 25 minutes by hand. The dough should become smooth, elastic, and able to stretch without tearing.
First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Leave it in a warm place to rise for about 2 hours, or until it has doubled in size.

3. Assembling the Rolls

Once the dough has risen, it’s time to roll it out and add the flavorful filling.

Roll Out the Dough: On a floured surface, roll the dough into a large rectangle, aiming for an even thickness of about 1 cm.
Spread Truffle Butter: Using a butter knife or spatula, spread a layer of soft truffle butter over the dough’s surface. This will infuse the rolls with a luxurious truffle aroma as they bake.
Add Soft Cheese and Parmesan: Dollop or spread a few tablespoons of soft cheese (like crescenza or robiola) across the dough. Sprinkle the grated Parmesan cheese on top.
Finish with Almonds and Herbs: Scatter the chopped toasted almonds over the cheese layer, adding fresh herbs if desired. Parsley or thyme work well here, balancing the richness of the truffle with a touch of freshness.

4. Rolling and Slicing

Roll the Dough into a Log: Starting from the long side of the rectangle, roll the dough tightly into a log shape, as you would for cinnamon rolls.
Slice into Rounds: Using a sharp knife, slice the log into rounds about 2-3 cm thick. You should have roughly 10-12 rolls.

5. Baking the Rolls

Arrange in a Pan: Place each roll into a muffin tin or space them apart on a lined baking tray. Using a muffin tin helps the rolls hold their shape better during baking.
Bake: Preheat your oven to 210°C (410°F). Bake the rolls for 10-15 minutes, or until they turn a lovely golden brown and the cheese starts bubbling.

6. Serving Suggestions and Storage Tips

Serve these truffle and Parmesan rolls warm from the oven, either as part of an appetizer spread or alongside a main meal. Their rich flavor makes them a perfect partner for soups, stews, or simply with a glass of wine.

To store, place the cooled rolls in an airtight container for up to 2-3 days. For a quick refresh, reheat in the oven at 60°C (140°F) for a few minutes until warm and soft again.

Tips for Success:

Truffle Butter Tip: If truffle butter is unavailable, you can create a similar flavor by blending softened butter with a few drops of truffle oil.
Adjust Water for Flour Absorption: Different flours absorb water differently. Start with the minimum amount of water for the main dough, adding more as needed to get a soft, slightly sticky texture.
Perfect Rolling Technique: When rolling the dough into a log, try to keep it as tight as possible to ensure the filling stays in place.

These Savory Truffle and Parmesan Rolls with Almonds are sure to impress and delight with their unique blend of flavors and textures. Whether you’re a truffle lover or simply looking for a special bread recipe, this one’s sure to become a favorite in your kitchen!

Savory Truffle and Parmesan Rolls with Almonds

These fluffy, aromatic rolls combine creamy cheese, fragrant truffle butter, and the crunch of almonds, creating an irresistible addition to your appetizer spread. Perfect for truffle lovers, these rolls will be a hit at any gathering or meal.

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Prep Time 25

Cook Time 15

Total Time 40

Course Appetizer, Snack

Cuisine European, Italian

Servings 12 rolls

Calories 250 kcal

Ingredients

First Dough

50 g all-purpose flour
8-10 g fresh yeast
½ tsp sugar
60 ml warm water

Second Dough

250 g all-purpose flour
100 g whole wheat or all-purpose flour
1 tsp salt
1 tbsp olive oil
150-170 ml warm water Adjust based on flour absorption

For the Filling

few tablespoons of soft cheese e.g., crescenza, robiola, or any spreadable cheese
30-40 g Parmesan cheese, grated
as needed Truffle butter
to taste Toasted almonds, finely chopped
optional Fresh herbs (chopped parsley or thyme)

Instructions

Dissolve the yeast in warm water with sugar, mixing well. Add the flour and stir until smooth. Cover and let rise for 10-15 minutes until bubbles form on the surface.
Add the flours, olive oil, and a little water at a time to the first dough, mixing to incorporate. Add the salt and continue adding water until a soft, slightly sticky dough forms.
Knead for about 15 minutes using a stand mixer with a dough hook, or 25 minutes by hand, until the dough is elastic and smooth.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise in a warm place for about 2 hours, or until doubled.
Once risen, roll the dough out on a floured surface into a large rectangle. Spread a layer of truffle butter or melted truffle butter on the dough, followed by an even layer of soft cheese. Sprinkle Parmesan cheese and chopped almonds across the surface. Optionally, add a sprinkle of fresh herbs. Roll the dough tightly from the long side to form a log. Slice into rounds about 2-3 cm thick.
Place each roll in a muffin tin or spaced apart on a baking tray. Bake in a preheated oven at 210°C (410°F) for 10-15 minutes, until golden brown.