https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares breakfast rolls.

Ingredients for the rolls:
500 g plain flour
12 g fresh brewer's yeast
10 g sugar
1 egg
8 g salt
70 g butter
260 g milk
Egg for brushing

For the filling:
50 g roasted porchetta slices
1 hard-boiled egg
1 tablespoon hollandaise sauce
1 sprig of watercress sprouts
Pickled cucumber slices
Black pepper

For the hollandaise sauce:
3 egg yolks
100 g butter
1 teaspoon lemon juice
Salt and pepper

Rising:
Dough let rise for 20 minutes at room temperature and for 12 hours in the refrigerator.
Rolls let rise until doubled in size.

Baking:
180°C for 20 minutes