Rosetta Bread Rolls

L'Antro dell'Alchimista
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Stacey W.: "A classic roll recipe made interesting with decor…" Read More
Rosetta Bread Rolls Recipe
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740
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Rosetta — also called michetta — bread is an Italian white bread with a bulging shape. It originated in Lombardy during Austrian rule. Made with a mix of all-purpose and durum wheat flour, the yeasted bread is made using a starter that needs four hours to rest. Turned into rolls, the bread is baked with a boil of hot water in the bottom of the oven in order to achieve a crackly exterior.

Ingredients

  • 700 grams flour
  • 100 grams durum wheat flour
  • 25 grams yeast (brewer’s)
  • 7 grams salt

Directions

  1. Dissolve 5 grams of yeast in 300 grams of water that is at a temperature of 28C.
  2. Add 300 grams of flour and stir, the mixture will be fluid. Let it rest for 4 hours at 24C (starter).
  3. When the starter is ready, place the remaining flour with the durum wheat flour on the work surface and make a well in the center, place the starter in the well, add the remaining yeast, crumbled, and 130 grams of water.
  4. Begin incorporating the flour with the starter, bringing it towards the well, initially working with the tips of your fingers, then add the salt and continue kneading.
  5. Knead the dough by hand or with the mixer for at least 10 minutes, until the dough is smooth and uniform in consistency.
  6. Shape the dough into a ball, make a criss-cross incision in the dough and let it rest for 50 minutes, covered with a damp cloth, until it has doubled in size.
  7. Divide the dough into 16 pieces (approximately 80 grams each), shape each piece into a ball and cover with a damp cloth.
  8. Take one roll at a time and place a 3 centimeter ring in the center and press it until it reaches the midpoint. Then with a sharp blade make 5 incisions in a sunburst pattern starting at the outside of the ring.
  9. Place the rolls on a wax paper lined baking sheet and let them rise, covered, for 1 hour.
  10. Place a bowl full of hot water on the bottom of the oven floor and bake the rolls at 180C for 12 to 15 minutes, then increase the oven temperature to 250C for 6 to 10 minutes.
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NutritionView more

740Calories
Sodium29%DV690mg
Fat5%DV3g
Protein47%DV24g
Carbs51%DV154g
Fiber40%DV10g

PER SERVING *

Calories740Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium690mg29%
Potassium350mg10%
Protein24g47%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate154g51%
Dietary Fiber10g40%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

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

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