Ibores cheese rolls and Dehesa ham from Extremadura


  • 10 g fresh yeast or baker's yeast
  • 85 g loose flour
  • 50 ml warm milk
  • 600 gr normal flour
  • 50 ml of Gata-Hurdes Oil
  • 350 gr of water
  • 7 g salt
  • 1 teaspoon sugar
  • 150 gr of preferment
  • 100 gr grated Ibores cheese (a little more to decorate)
  • Dehesa Ham from Extremadura

Author: Carlos Noceda



  1. Prepare the preferment by mixing all the ingredients in a bowl. Knead a little and cover the bowl with clear plastic to conserve moisture. Let it rest for two hours until it doubles in size.
  2. Mix the flour with the preferment, which will break into small pieces for better distribution. Add the rest of the ingredients from the rolls and mix until a slightly sticky dough is formed.
  3. Take it out to the worktop and knead it for 7-8 minutes forming a ball and put it in a bowl, cover it with transparent plastic and let it rest for 3 hours.
  4. Once that time has elapsed, a ball is taken out and formed. With floured hands, cut portions of about 50-60 gr each. After kneading each portion form balls, which will be placed on a piece of baking paper the size of the tray. Here you can put 5 or 6 on each paper. Let them rest for half an hour covered with a damp cloth. During this time, heat the oven to 190º.
  5. When they’re ready, we’ll put them in the oven. When they are uncovered, we will use the opportunity to put the cheese on top or a little flour for decoration. (Tip: to pass them to the tray, put the tray upside down, so it is easier to leave it at the edge of the table and drag the papers that have the buns on top. And then we put it inside out in the oven.)
  6. Bake for 15 to 20 minutes. Each oven is different, so if they are too white, leave them longer or raise the temperature to 200 º C.
  7. Once the rolls are finished, all that is left is to open them in half and fill them with DOP Dehesa de Extremadura acorn-fed Iberian ham.