Amy M.: "I completely love this bread roll recipe. These r…" Read More

To make these rustic rolls, you start by making a starter dough, which has to rest overnight in the refrigerator. Then this starter is mixed with more flour and yeast and requires a few other, briefer rising times, over the course of the day. To achieve the desired texture, the rolls are started with a pan of water in the oven, since the steam allows the inside to form the desired air pockets, and then finished without the steam, so the outside takes on a crisp crust.


  • 200 grams strong flour
  • 90 milliliters water
  • 2 grams yeast (brewer’s)
  • 1,000 grams flour
  • 580 grams water
  • 70 grams extra-virgin olive oil
  • 14 grams salt
  • 12 grams yeast (brewer’s)
  • 10 grams lard (optional)
  • 10 grams lecithin (or 1 large egg yolk)


  1. Dissolve the yeast in the water and combine 90 grams of the flour. Allow the mixture to rise (approximately 2 hours).
  2. Add the remaining flour and knead by hand just enough to incorporate.
  3. Cover with plastic wrap and refrigerate overnight at 10 to 12C.
  4. Remove the starter from the refrigerator.
  5. Dissolve the soy lecithin in a little warm water.
  6. Dissolve the yeast in the remaining water and add as much flour necessary to make a creamy mixture.
  7. Cover and let it rest for 1 hour.
  8. Then add the lecithin, 2/3 of the remaining flour, and the starter, broken into pieces, to the mixture in a mixer bowl and turn on the mixer to low speed.
  9. When the mixture is well incorporated, add the lard (or 2 tablespoons of olive oil) and the salt, add the flour when the other ingredients have been completely incorporated.
  10. Increase the mixer speed and add the oil gradually, scraping down the bowl if necessary.
  11. Knead until the dough is smooth, shape it into a ball and cover the bowl.
  12. After 15 minutes, refrigerate the dough at 4 to 5C for at least 4 hours.
  13. Remove the dough from the refrigerator and let it rest for 30 minutes.
  14. Place the dough on a work surface, and without kneading it, cut the dough into pieces (any shape you wish) weighing 80 grams each. Cover with a sheet of plastic wrap and let rise until they double in size.
  15. Brush the surface with extra virgin olive oil and bake at 220C with a pan of water in the oven for the steam.
  16. After 10 minutes, remove the pan of water and finish baking at 180C.
  17. Remove the rolls from the oven and cool. It is also possible to freeze the rolls once they have cooled completely.
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NutritionView more



Calories1300Calories from Fat230
Total Fat26g40%
Saturated Fat4g20%
Trans Fat
Calories from Fat230
Total Carbohydrate228g76%
Dietary Fiber9g36%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Amy M. 7 Jun 2015
I completely love this bread roll recipe. These rolls turned out excellent and did not take forever to make. They had the ideal amount of flakiness to them and really made your mouth water when you ate them. An all over 5 star bread roll I already decided to make again.