Chewy Italian Rolls
These rolls are amazing. They are mini ciabatta bread basically. They are incredibly tasty. You could slather on some butter and eat them they are so good. These are the rolls I used for my caesar club sandwiches. They are really quite easy and definitely freezable! They are soft and chewy, a perfect sandwich bread in my book!
Making bread to me is so satisfying. I know that it can be an extra step for an already time staking meal, but it is so worth it. To me, it makes the meal that much better. I am not saying that I make my bread every time I need some (although I wish I did!). But, when I do, it makes me want to make bread all the time. Don't let the over night step deter you. It only requires mixing a few ingredients together then letting them sit all night. How easy is that!? In other words, I am trying to say that this bread is well worth the time put in! Especially if you have sandwiches frequently.
Chewy Italian Rolls
Yield: 8 rolls
For the biga
- 1 1/2 cups all-purpose flour
- 1/4 cup white whole wheat flour
- 1 cup water
- 1/8 teaspoon rapid-rise yeast
For the dough
- 2 1/2 cups all-purpose flour
- 1/2 cup water
- 2 teaspoons salt
- 1/2 teaspoon rapid-rise yeast
To make the biga; mix all the ingredients together in a medium bowl until well blended. Cover the bowl and let rest at room temperature for 12 to 20 hours, until the biga is very bubbly.
To make the dough; place the biga in a bowl of a stand mixer fitted with paddle attachment. Add the dough ingredients, and mix on slow speed for 2-4 minutes. Increase the speed to medium and mix for another 4 minutes until the dough is soft and slightly sticky. Add more flour or water if necessary.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let the dough rise for 1-2 hours, until very puffy.
Turn the dough out onto a well-floured surface. Gently shape the dough with your hands or a rolling pin into a 6x12 inch square. Using a bench cutter or a pizza wheel, cut out eight 3-inch square rolls. Place the rolls on parchment paper or silpat, floured side up.
Cover the rolls with a damp cloth or plastic wrap, and let rise for 45 minutes.
Place a baking sheet or stone in the top third of your oven and preheat the oven to 450ºF.
Place the parchment paper with the rolls on it, on the preheated baking sheet or stone. Bake for 13-15 minutes, or until light golden brown. Let cool on a wire rack before slicing. Store at room temperature for 5 days, or freeze in a air tight bag for several months.
Source: King Arthur Flour