Crusty Italian Rolls Recipe

Crusty Italian Sandwich Rolls All Our Way

WebApr 4, 2023 · Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl. Cut the biga into small pieces (10-12) and add them in, then, finally …

Rating: 4.9/5(119)
1. To make the starter or biga, combine the flour and yeast in a medium bowl, slowly add the 3/4 cup water. Mix until a rough dough forms. If needed, add up to 1 cup of water. Transfer the dough to a lightly-floured surface and knead for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover and let stand at room temperature for about 3 hours.
2. Transfer to the refrigerator and let it chill overnight. In the morning, remove the biga from the refrigerator and let it stand at room temperature at least 1 hour before proceeding.
3. Mix the flour, salt, sugar and yeast thoroughly in a large mixing bowl.
4. Cut the biga into small pieces (10-12) and add them in, then, finally the 3/4 cup of the water with the 1 Tablespoon olive oil. Stir together until a dough starts to form. Knead on low with your stand mixer dough hook. Continue to knead the dough for about 5 to 7 minutes -- until a soft dough forms. If needed, add in some of the remaining water a little at a time. The dough should be smooth and elastic -- just barely sticky.

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Italian Hard Rolls {Panini Duri Italiani} All Our Way

WebJul 1, 2021 · Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425F. Whisk together the …

Rating: 4.9/5(54)
1. To make the starter: Mix the starter ingredients until smooth, cover, and let rest at room temperature overnight.
2. Next day combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- until you've made a soft, somewhat smooth dough. You may not need all of the flour. Add the remaining 3/4 ounce (1/8 cup) if needed.
3. Allow the dough to rise, covered in a greased bowl, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
4. Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces*, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.

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