Rosette – Italian Rolls

Make the biga the night before:

Mix all ingredients and knead for 10-12 minutes (Petra: The dough is very firm!). I still added a little water to be able to incorporate even all together flour). Dough temperature 20 °C . Pour the dough into a large lightly oiled baking bowl and leave covered at 18-20 °C for 20 hours.

Cook the final dough:

Put all the ingredients except the salt in the baking bowl of the food processor form. Knead for 5 minutes on speed 1 and 6 minutes on speed 2.

Dough temperature 25 degrees .

Rest the dough on the table covered for 10 min. Divide the dough into 12 pieces of 80 g each, round and moisten with olive oil.

Press the dough pieces with the rosette punch and place them with the impression downwards on a floured dish rack. Cover and let rise at 30 degrees for 60-70 min (Petra: 80 min room temperature). Turn the rolls to the other side and place on a baking sheet covered with parchment paper.

Bake in oven heated to 240 °C with sufficient steam for 22-25 min. 5 minutes before the end of baking, open the door briefly to let the steam escape.

crispy crust. They do not have the large air bubble like micchette or “rosette soffiate” (inflated rosette), but taste comparable.

I used a little more baker’s malt instead of the bun baking agent, and in addition (since just at hand) a little firm sourdough.

In the original, the dough (10 times the mass) is worked with the bun press.

Original recipe under

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