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
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
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
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.
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.