word was out, rosetta rolls were in

The word was out. The hunt was on. Rosetta rolls were in.

Rosetta rolls, were the latest thing to plant them selves in my head. An idea that jiggled around like a salsa dancer with funny itch. Ok, maybe not quite like that, but the seed had been planted. I wanted to make rosetta rolls. Those crusty little Italian rolls in the shape of flower, quite often hollow inside, and if my memory served me correctly more than moderately delicious stuffed full with prosciutto and fresh mozzarella. Once an idea implants itself within, it’s pretty hard to shake off that salsa dancer with the funny itch, so I sent out a call for help.

The Bread Goddesses (Celia and Joanna) heeded the call and the hunt began in earnest. Not much longer than 48 hours after the call had gone out and I had a press in my hand. Now that was surprisingly quick for something at the start of my search seemed completely futile, and that clearly I would have to travel to Italy to go and find my own bread stamp. I was certainly willing…sometimes these kind of things just need to be done.

First batch I did a sourdough version and a yeasted version.

Sourdough Rosetta rolls– first batch

200g starter (100% hydration)

450g strong bakers flour

300mls water

1 1/4 tsp salt

(The difference between the colours is top and bottom shelf in the oven.)

(Second batch substituting 100g of the flour with semolina.)

Yeasted Rosetta Rolls- first batch

50g starter

1 tsp dried yeast

125mls warm water

2 tbls flour

whisked together and left for two hours, (this wasn’t a particular method, I just needed to go out.)

Then mixed in

450g flour

250mls water

waited 15 minutes then added

1 1/2 tsp salt

Prove for about an hour, quick knead and then another prove for another hour or so. (It was a cool day)

For shaping both kinds of rolls. I divided the dough into 8. Flatten quickly, then pulled the corners into the middle, with the idea of trapping as much air as possible. Flipped it over and gently tightened it all by using a pushing action going under the roll and spinning it around. On to tray and used the wonderful little stamp dipped in a little vegetable oil.

Baked at 240C with lots of steam.

Second go, and I didn’t bother with the yeasted ones, life is a whole lot nicer with sourdough. The same ingredients and quantities as the first batch but this time substituting 100g of the flour for semolina. This using a little rye flour with the stamp on top to hopefully stop the bread for joining again after using the stamp.

Any difference between the oil and rye with the stamp formation? Not noticeably. Some of the bread rolls had joined a little and some kept the perfect markings. With the addition of the semolina, I’m not sure yet. I think I’ll keep tweaking the semolina and bakers flour ratio though.

second batch with semolina

Anyone else willing to heed the call of the rosetta?…Or simply have a salsa dancer with a funny itch of an idea?

This post submitted to yeastspotting.


44 thoughts on “word was out, rosetta rolls were in

  1. Mein Qvest ist over! Would never have done it without you! My press came from Germany this morning, the person whose website it is was very patient with my appalling school german and gave me a discount too. (a pity discount maybe?) I made my first batch tonight, a sourdough/yeast hybrid just with regular strong flour. Brian ate four of them, no hollow centres. I am going to study your recipes in the morning – as I am on my way to bed. Huzzah for the Rosetta Press! 🙂


    • Seriously, I know loving a piece of plastic is odd, but I do, I do!
      I think the second batch with the semolina is a tiny bit nicer, and if I was making them for other people I would probably up the salt to 1 1/2 tsp, but just for the family I keep it down. Looking forward to seeing yours Joanna 🙂


  2. i don’t have a st vitus dance itch in my head but i do have a serious dose of rosetta roll envy..they look so delicious i want one now please..i can see i need one of those stamps too to make these gorgeous rolls so the quest is on for me now..


  3. Brydie, these rolls look so very pretty! And I’m sooo impressed with you dedication to your craft – taking on an onerous trip to Italy to get one of these doohicky’s would be quite a sacrifice. 😉


  4. Wow these look perfect Brydie – well done! I love the crazy rosetta quest. I am sure it will continue to spread. I nearly asked Celia to get me one of those stamps as well and then decided to try and get that semolina dough working first (not had much success so far). And my sourdough mojo is in low ebb…a few too many disasters…even the chooks and dog are probably thinking “please, give it a rest ok…or just use some yeast…even we can’t tackle those bricks”. But the rosetta quest might be just the thing to get me going again.


  5. Ok. I was going to wait a while before trying out some of my toys- but you have inspired me to give them a try- maybe by the end of the week.
    I will be making doughnuts!
    Love the beauty of your rolls- wishing I could enjoy the actual flavor and toothsome texture!


  6. Gotta love it when you put out a call like that and it is answered so swiftly! I thoroughly enjoyed reading and eyeing off your rosetta rolls..I even had to pop over to wikipedia to read about the differences between kaisers and rosettas! Thanks 🙂


    • Around the 15-20 minutes mark Misk. Depends how golden you want them, and lots of steam! A dish at the bottom of the oven with water, plus squirter of water initially in the crack of the door and again about 8 or so minutes in.


  7. Pingback: For Brydie and Celia – Rosettas Rock! « Zeb Bakes

  8. You, Celia and Joanna are such bad influences on me. My bank balance really won’t thank you for this post…. but I might! Watch this space is all I can say.


  9. Yummy – I’m thinking you could home deliver some of these to have with some delicious spicy garlicky chorizo that I have happily chanced on. Go on, send some my way.


  10. Pingback: X marks… « Zeb Bakes

  11. Pingback: busy in the kitchen | Cityhippyfarmgirl

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s