Yield: 17 stuffed rolls or 13 rose-shaped rolls
Though this filling couldn’t be easier to make, it packs a bright punch of flavor, and the green flecks make it especially pretty. Note that there are two sets of shaping and baking instructions, for making either rose-shaped or oval rolls. See the pogaca article for step-by-step photos of how to shape each.
You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and
then bake as directed. You can also freeze them on a baking sheet before the final rise
and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.
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