Walnut-Pecorino Dinner Rolls
Place the flour in a bowl, make a well in the center, add the crumbled yeast, sugar and 3 tablespoons warm water to the well, mix to combined, lightly sprinkle with flour, cover and set aside in a warm place to rise for 15 minutes.
Meanwhile, coarsely chop the walnuts and pecorino. Add to the dough along with the salt and 250 ml (approximately 1 cup) lukewarm water and knead until smooth. Form into a ball, cover and let rise in a warm place for 1 hour, until the dough has doubled in bulk. Knead the dough again and mix in the olive oil. Shape into 15 rolls, arrange in a baking pan lined with parchment paper and let rise, covered, for 15 minutes. Meanwhile, preheat the oven to 180°C (approximately 350°F) convection. Bake for 15-20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove and let cool on a wire rack.