My DH bought a giant brick of Gorgonzola. (without telling me) and now has told me "we need to use that up!" Last night I stuffed Gorgonzola in hamburgers (delicious!) but it got me thinking about our youth. Back many years ago we used to go to a tiny little Italian restaurant near Boulder, CO where they made these amazing Gorgonzola rolls. All I remember is that they were light and fluffy, and tasted blissfully of Gorgonzola and Olive oil.
Now I have decided to re-create these rolls, (with the brick) and am wondering if anyone has some advice. The texture as I recall was similar to Brioche, can you do that with Olive oil? Or part Olive oil?
Any advice is welcome, I have starter, yeast and many flours ready for the adventure!