125 ml of water, 125 ml of milk, 450 grams of flour, 4 tablespoons of olive oil, 2 teaspoons of dry yeast, 1 teaspoon of sugar, 2 teaspoons of salt, 400 grams of mixed cold cuts and cheeses, 40 grams of grated cheese
In a bowl, pour half a glass of water and half of the milk, the yeast, the sugar, the oil and the flour little by little and begin to knead. Once all the ingredients are compacted, we bring the dough on a work surface and continue to knead with your hands vigorously. Add the salt and knead again until everything is well blended. Once you have obtained a homogeneous dough, place it in a container greased with oil and let it rise, covered with a cloth, for about 1 hour and a half in the oven off but with a light on. In the meantime, cut all the cold cuts and cheeses we have chosen to use into cubes. After the rest time, our dough will be doubled in volume. So let's put some flour on the work surface and lay the dough in a rectangle shape with a rolling pin. Then spread the salami and cheeses all over the rectangle, adding some grated cheese and pepper. Roll up the dough, being careful to close it well at the end. We therefore cut the rolls about 3 cm long. Let them rise for another 2 hours on baking sheet covered with parchment paper, always in the oven off with light on. After 2 hours we brush our sandwiches with an egg yolk diluted with a dash of milk. Then bake at 180 degrees for 20 minutes.