Rosette soffiate rolls are puffed bread that challenge even skilled bakers. However, if you desire the fun Italian panino, you can use this as an opportunity to explore the many ways you can use this type of bread roll. Not only is the rosetta roll ideal for fillings but due to it’s hollow center, the rolls are also ideal as street foods. The hollow interior is characteristic of the rosette rolls and with proper dough working, high-temperature baking and a little practice you too can create these signature rosette rolls.
A Basic Rosetta Bread Rolls Recipe
It is easier than you may think to make rosette soffiate. Here is a simple recipe you can use to make rosette soffiate rolls. Once you get the hang of it you can adjust the Rosetta bread rolls recipe with any seasonal herbs or cheeses and other add-ins you like.
The “Biga” or Starter Dough
The biga is also known as the starter dough. Making it is the first step in creating delicious rosette soffiate bread rolls.
- 400 g strong bread flour
- 175 ml water (room temperature)
- 4 g fresh yeast
Dissolve the yeast in water then add it to flour in a small mixing bowl. Then, mix the biga using a standard mixer for 3 to 4 minutes. Do not over mix the biga. Stop blending when the dough has a dry, yet blended consistency. Cover the bowl and then leave the biga for 15 to 20 hours.
Once you have made the biga, you can take the next step and prepare the final rosette soffiate dough.
- 40 g of plain all-purpose flour
- 55 ml water (room temperature)
- 4 g sugar
- 8 g salt
- Olive oil for brushing
- Dissolve the sugar in the water and then blend it with the biga in the mixing bowl. Then, add in the flour slowly blending (for about 5 minutes). You will know the dough is ready when it reaches a smooth consistency with an elastic texture. The dough should be firm enough to roll into a ball.
- After forming the dough into a ball you can transfer it onto a cutting board for shaping. Then cover it with a tea towel for 10 to 15 minutes.
- After allowing the dough to set, you can roll it out onto the board. Use 2 x book folds, cover and leave for 15 minutes. Then repeat.
- Roll up the oblong shape into a ball and then brush lightly with Extra Virgin Olive Oil. When finished, cover with cling film and allow it to set for 30 minutes. Then, divide the dough into quarters and then eighths. Then, lightly flour the board. Roll each portion onto the board, dusting it with the flour. Flatten the balls and then create the unique folding of rosette soffiate rolls.
- Take each of the four corners of the ball and gather them like a napkin. Trying to keep a small amount of air in the center of the ball, pinch the corners together. Then, turn over the balls and gently shape them again, rotating the ball on a clean cutting board.
- Cover in cling film and leave the dough balls for up to 30 minutes. Remove the film and then dust the tops with flour. Press in an apple cutter from the top of the ball about 1/8th of an inch. This creates the special look of the rosette soffiate rolls.
- To bake, place the cut side down of the dough onto a lightly floured baking tray. Cover and set for 45 to 60 minutes to rise. As the dough rises, preheat your oven to 550 degrees.
- Turn the rolls over, then place them on a baking sheet lined in the oven. Fill another baking sheet half the way up with water and then place it on the bottom rack of the oven. Shut the door and bake for 20 to 25 minutes.
- Open the door to release the steam after 19 minutes. This will create a crisper outer crust. Remove the rolls when you feel they are ready to taste and allow them to cool on a wire rack.
Why Rosette Soffiate Rolls?
What makes rosette soffiate rolls so tasty is the unique hollow center they have. You can practice a few times to create the open center by using different pinching techniques when you prepare the dough. Using the air pocket, you can create all types of fun foods with the rosetta bread rolls. There is no limit! So, use your imagination to develop your favorite recipes along with rosette soffiate rolls including deserts, dips, stews and more.