Homemade Hard Salami Pull-Apart Rolls

"Hard Salami Pull-Apart Rolls," from Make It Like a Man!

These are the least fussy, and yet among the most delicious rolls I’ve ever come up with. Rolls can be a lot of work – often to the point that I figure I can make from-scratch rolls, or dinner – but not both. These hard salami pull-apart rolls are such a breeze that one could easily multi-task many other things while making them. There’s an insignificant amount of chopping involved, and the rest is hands-off. They’re too flavorful to go with just anything … they beg to paired with something bold, like a bowl of spicy chili or zesty garlic-and-oil pasta. I’m sure they’d make showstopper hot dog buns, a killer pizza dough, or over-the-top ham and cheese sliders.

Makes a dozen 2-oz. rolls

11 oz. bread flour (2 cups)
2.5 oz. thin-sliced, hard salami, diced (about 1/2 cup)
2 large-ish cloves of garlic (about 3/8 oz.), minced
1.5 oz. rye or wheat flour (optional, for color and texture, 1/4 cup)
1.5 oz. shredded Parmesan (3/4 cups loosely packed)
1 packet (7 grams) active dry yeast
1/2 tsp basil
1/2 tsp oregano
1/2 tsp ground, dried tomato
1/2 oz. sugar (1 Tbs)
1/4 oz. salt (1 tsp)
8 oz. filtered water (1 cup), slightly warmer than body temperature
Olive oil
Cheese sprinkle (powder)

In a stand mixer, paddle 4 oz. (3/4 cup) bread flour, salami, garlic, rye or wheat flour, Parmesan, yeast, spices, sugar, and salt on low speed until well combined, about 1 minute. Add water. Switch to dough hook, and knead on low speed until all the flour is hydrated, about 2 minutes, stopping twice to scrape down the sides of the bowl. Add 5.75 oz. (1 cup) bread flour and knead until a ball forms and cleans the sides of the bowl. Add 1.25 oz. (1/4 cup) of flour and knead until it’s incorporated. Continue to knead for 2 minutes, stopping once to push the ball off the hook. The finished dough should be soft, but not sticky. Place into an oiled, medium-sized bowl. Then remove it, flip it, and return it to the bowl. (This gets oil all over the dough.) Cover with a damp tea towel and place in a warm, draft-free spot for 1.5 hours or so.

Separate the dough into a dozen (2-oz.) balls. Shape them into rolls. Place them into a well-buttered, 8-inch square pan (or the equivalent). Cover with oiled plastic wrap and let rise until the rolls are touching one another snugly, about 45 minutes. Preheat the oven to 375ºF for 20 minutes, while the rolls continue to rise. At this point, the rolls should be starting to push against the plastic wrap. Carefully brush the rolls with oil and sprinkle with cheese powder. Bake until browned, about 25 minutes. Cool in the pan, on a rack, until pleasantly warm, about 10 minutes.

"Hard Salami Pull-Apart Rolls," from Make It Like a Man!


  1. This is going to seem like too much garlic, but in the end, it’s not.
  2. The tomato powder is worth it, even if you have to work hard to procure it. It contributes depth to the rolls’ flavor, and really sets them apart.
  3. I generally feel that making bread by hand – without a mixer – is best. However, a big part of the charm of these rolls is their easy breeziness, which a stand mixer emphasizes. But of course you can make these rolls by hand.
  4. How many times have I read, “…let rise in a warm, draft-free spot?” I live in a climate-controlled, urban soft loft. It has no warm spots (not even in the décor!). However, it does have floor-to-ceiling windows, where, especially on sunny days, it gets nice and warm if I turn off the AC. Hence, turning off the AC is usually the first thing I do when making bread. If it’s not sunny, I’ll set a heating pad (the kind you’d use on your body) on the kitchen table, set it to its lowest setting, and place the bowl of dough on top. This is absolutely contrary to the warming pad’s manufacturer’s instructions – so do not do it! I’m obviously reckless! But I’m telling you, it works perfectly (is what they’ll write on my tombstone).
  5. I’ve read so much about rising bread that I’ve had to increase my data limit several times. The best way to understand when bread has risen is to bake bread with someone who knows how. You need to get the feel of the dough. Properly risen dough feels sort of like a marshmallow, but softer. Moreover, it feels distinctly and obviously different than it did when you put it into the bowl: lighter, more easily pliable, more liquid in its movement when you pick it up (and you’ll feel it deflate as you do).

"Hard Salami Pull-Apart Rolls," from Make It Like a Man!

Homemade Hard Salami Pull-Apart Rolls

Credit for images on this page: Make It Like a Man! This content was not solicited, nor written in exchange for anything. I want to give an unsolicited shout-out to “Old Taylor Street Cheese Sprinkle,” from The Spice House. A second shout-out: I was inspired to make this bread by a post at Words of Deliciousness, a blog that I love to follow.

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"Hard Salami Rolls," from Make It Like a Man!

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29 thoughts on “Homemade Hard Salami Pull-Apart Rolls

  1. These rolls look absolutely delicious! Awesome for a pulled pork sandwich or even a Cuban! I love your tips at the end. I have one of those heating pads, never thought to use it for bread making, great idea. My house is heated with cast iron rads so making bread in the winter is perfect but the summer can be challenging with A/C.

    • They really are good rolls – real stand-outs. Yeah, the heating pad was a happy coincidence to recently spraining my ankle! On its lowest setting, it’s perfect for bread dough … effective without being severe. (Much more effective, I think, than it was on my ankle!)

    • I often wonder, when it comes to bread, if it’s worth it to make it at home, when there are so many bakeries (at least in Chicago) that make incredible bread. But these stand up to any bakery rolls I’ve ever had, for sure, and they aren’t much work (relative to most break baking).

  2. Salami in a dinner roll? Sheer genius, my friend! This reminds me of the time I put pepperoni into sandwich bread…but pull-apart dinner rolls are always a winner. There’s something so fun about pulling each roll off! 🙂
    David @ Spiced recently posted…Smoked Mozzarella Pasta Salad

    • Next time I make these, I think I may turn them into a sandwich loaf. I had about half the rolls leftover the day after I made them, so I started making little sandwiches with them, and it was marvelous in that roll. (See what I did there?)

  3. You have a heating pad for bread making?

    OK, so it’s one you would use on your body (I’ve just googled it on Amazon too) and I thought it was specifically for bread making and got all excited. I should have read what you said first!

    That’s fantastic! I might have to steal that idea Jeff, if that’s OK as due to temperature fluctuations in Scotland, I frequently get different rises on my bread which can be so frustrating!

    Awesome flavoursome recipe my friend. Having salami in rolls I could only imagine would be SOOO delicious!

    • I’m telling you, I can’t believe how fortunate it was to stumble on the heating pad. I bought it because I’d sprained my ankle. And then of course it was destined to become one of those things that, next time I need it, I won’t know where the hell it is. However, as I was making these rolls, I had one of those days where it just wasn’t quite warm enough for them to rise in a reasonable amount of time. I know some bakers who will try to MacGyver their oven into a proofing oven, but I find that to be too severe. I think it hurries the dough. I just wanted to encourage it. The heating pad – on its lowest setting – it just perfectly warm … exactly the right level of encouragement to get a nice, not-too-fast rise.

    • I’m telling you, I love garlic … but when I was working with the dough, I definitely had some concerns that I’d overdone it. But once baked, it was exactly right!

  4. The heating pad is a good idea. We’ve put a bowl of rising bowl on an electric blanket for the same reason. Anyway, this looks terrific. Love homemade rolls! Never added salami or garlic (have added pepperoni) — gotta try that. Thanks!
    John/Kitchen Riffs recently posted…The Atty Cocktail

    • Ah, electric blanket! Yeah, I can see how that’d work. Then you could just crawl into bed with the rising dough, take a nice nap, and wake up in time to bake the rolls!

    • Thanks! Yeah, sunlight works pretty well, doesn’t it? Especially if you cover the bread with plastic wrap. Depending on conditions, though, it can sometimes actually be a bit warmer than I’d prefer. I like a slow rise … just not an ALL DAY slow.

    • Oh, don’t get me started! If people knew what I did with my other appliances, I’d be serving consecutive life sentences!

    • The tomato powder is fantastic! Do try it! It was a gift that sat in my cupboard until just now, and it was perfect in the rolls. I think it consists of extremely dried tomatoes, ground up. I think it’s that simple. (That’s how it tastes … it has that caramelized flavor of sun-dried tomatoes.)

  5. Wow, these rolls sound incredible! And using the dough for pizza??? Another genius idea!

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