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Video recipe for Rosetta bread rolls

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Video recipe for Rosetta bread rolls

Directions

I’ve always wanted to make rosetta bread rolls, in italian  “rosette soffiate” (literally, “puffed roses”)  and I took advantage of grandma Laura’s visit to give it a try. We tested a couple of recipes and when we combined Roy Jerden’s and Kucinare.it’s recipes, we got a really good, light and well baked bread.

This is a rather challenging recipe that requires the use of a mixer and long leavening times, but it’s absolutely worth it. In future I will try to simplify the recipe a little. Enjoy!

Rosetta bread rolls

Ingredients

Starter dough

  • 400 g flour  (medium strength 00 – 12% gluten W280)
  • 175 g water

4 g yeast (or 2g dry yeast)

Second dough

  • 40 g flour  (medium strength 00 – 12% gluten W280)55 g acqua
  • 55 g water
  • 4 g malt (or sugar)
  • 8 g salt

Tools

Method

Biga (Starter dough)

  • Dissolve the yeast in the water, which must be at room temperature
  • Mix in the flour
  • Knead for only 3-4 minutes
  • The dough will be tough and not very refined

  • Place it in a container and cover tightly with a lid
  • Let dough sit 16 to 20 hours at around 20°C. This step is essential for a successful result

Impasto

  • Mix the malt or sugar into the water at room temperature until dissolved
  • Add the biga and  the flour to the mixture
  • In your mixer, knead at the minimum speed for 6 minutes
  • Add salt
  • Knead on second lowest speed for 7 minutes
  • You’ll get a smooth, elastic dough

  • Place the dough on your worktop, make a ball and cover it. Let it sit for 10 minutes

  • Using a rolling pin, flatten the dough and fold it into 4 parts as you see in the video

  • Cover with plastic wrap and then with a dishcloth
  • Let dough sit for 10-15 minutes
  • Repeat the folding part once or twice
  • Make a ball and brush it with a little oil

  • Cover again in plastic wrap and then with a dishcloth

  • Let dough rise for 20-30 minutes
  • Split the dough into 80g pieces
  • Mold the pieces into balls like in the following pictures…
  • Flatten the dough

  • Fold the four corners towards the center

  • Squeeze the dough a little between your fingers

  • Turn it over and make a ball

  • Sprinkle the dough balls with flour and cover with plastic wrap and then with a dishcloth

  • Let dough rise for 30 minutes
  • Use an apple cutter to make incisions on each ball, pressing down gently but not too much (see video)

  • Flip them over and leave them on the worktop

  • Sprinkle flour on the “rosette” and cover once more in plastic wrap and dishcloth

  • Let them rise for 50-60 minutes
  • Pre-heat the oven to 250-270°C and put a pot of boiling water inside it
  • Turn over the “rosette” and place them on a baking sheet lined with parchment paper; if you’re using a firestone, put the parchment paper on it and place the “rosette” directly on top

  • Bake in pre-heated oven for 15-20 minutes

  • For the first 10 minutes, repeatedly spray water inside the oven

  • The last 5 minutes, lower the temperature to 200°C

Ciao

Vittorio and Nonna Laura

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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7 Comments Hide Comments

When you fold the Rosetta dough a secon or third time, do you also roll it out each time with a pin?

Just wondering, did you make these? If so how did they turn out? I want to make them but they don’t show equivalents in American measures!

Carolyn, Google”grams” to “ounces” Google will show you converters so you can convert the measurements in the recipe to ounces or cups.

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