Herrs Recipe

Bloom yeast

Warm the milk and water together until about 100–110°F (warm to the touch but not hot). Stir in the sugar and then sprinkle the instant yeast over the liquid. Let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the flour and salt. Add the foamy yeast mixture, softened butter and whole egg. Mix on low speed until dough comes together, about 3–4 minutes; increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If the dough is too sticky, add up to 2 tablespoons more flour, a tablespoon at a time.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

After the first rise, gently punch the dough down, turn it out onto a lightly floured surface and divide into two equal portions for two large sausage rolls (or four smaller rolls). Let rest 10 minutes, covered, before rolling.

While the dough rises, heat a large skillet over medium heat and add the olive oil. Add the diced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the removed-casing Italian sweet and hot sausage meat to the skillet, breaking it up with a spoon. Cook until no pink remains and meat is cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl and let cool 5 minutes, leaving any flavorful browned bits in the pan.

To the cooled sausage, add the chopped roasted red peppers, chopped parsley, dried oregano, crushed red pepper flakes, black pepper, salt, grated Parmesan and shredded mozzarella. Stir to combine thoroughly. Taste and adjust seasoning if needed. The filling should be moist but not overly wet—if too wet, drain briefly in a fine mesh sieve.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

Working with one portion of dough at a time on a lightly floured surface, roll the dough into a rectangle about 12 x 8 inches and roughly 1/4-inch thick. Spread half of the sausage filling lengthwise down the center of the dough, leaving a 1-inch border on both long sides.

Starting from one long edge, tightly roll the dough over the filling to form a log, pinching the seam to seal. Tuck in the ends and place seam-side down on the prepared baking sheet. Repeat with remaining dough and filling.

Whisk together the egg and 1 teaspoon water to make an egg wash. Brush the tops of the logs with the egg wash and, if desired, sprinkle with coarse sea salt. Using a sharp knife, cut 6–8 diagonal slashes along each log to allow steam to escape and to create serving portions.

Bake in the preheated oven 22–28 minutes, until the crust is deep golden brown and internal temperature of the filling registers at least 160°F (71°C). If the logs brown too quickly, tent loosely with foil for the last 5–8 minutes.

Remove from oven and let rest 8–10 minutes before slicing into portions. Serve warm with warmed marinara or pizza sauce for dipping.