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.