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Milk Street Recipes

How to Make Smaller Neapolitan Salami-Provolone Buns

Asked Nov 21, 2024 by John G.

Hi, I have made these as written and they turned out great. They make for a great breakfast sandwich! I was thinking of making these to have with Thanksgiving but I'm worried they would be too filling at the size in the recipe. Would these still work at the size of a 1/3 cup scoop vs 1/2 cup, or would they be too likely to dry out? If so, how would the heating/timing need to be adjusted for the smaller size? Is there an internal temp to aim for?

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COMMENTS

  • John G.

    December 1, 2024

    I made them using a 1/3 cup instead of 1/2 and they turned out just as good. It made 20 of them instead of 12. The bake time was definitely shorter as I started to check around 20 minutes as you suggested and pulled them within 22 (though 20 likely would have been fine as well as they were getting golden). They definitely were a bit heavy for a Thanksgiving meal though so most ended up going into the freezer for future breakfasts.

    • Elizabeth MindreauMilk Street Staff

      December 2, 2024

      Hello John,

      Happy belated Thanksgiving and thank you for the update. I'm so glad that the buns turned out well. I imagine they were a bit heavy for the Thanksgiving meal, so freezing them is a great idea. These will be a nice treat to pop out of the freezer and warm up during the winter holidays or any day!