Saturday, February 25, 2017

Italian Rolls (Modified from King Arthur in the size)

This is 1x RECIPE  I 2x it and it made 8 6" Long Rolls)


1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup King Arthur White Whole Wheat Flour
1 cup water
1/8 teaspoon instant yeast


biga (from above)

2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup water
2 teaspoons salt
1/2 teaspoon instant yeast


To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

To make the dough: 

Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" rectangle. 

Using a bench knife or pizza wheel, cut out OR roll into lengths 3 to 6" square rolls. (depending on your preference)

Place the rolls, floured side up, onto parchment paper. cut 2 slits in each roll.

Let them rise for about 45 minutes, lightly covered, until they're puffy.

Bake 375 on parchment lined pan OR greased pan about 30 minutes.

Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack.
Yield: 8 rolls.


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