Italian Rolls

In previous recipe, we talked about how to make your own sourdough starter and bread, You can refer to the recipe to make your own starter; many of the classic recipes such as this Italian Rolls recipe begins with a starter dough made from small amounts of flour, water, and yeast for the initial fermentation. The starter is what really creates the magic and wonderful aroma, natural flavor, and special taste of Italian bread.

The Biga or Bighino in Italy:

1/2 cup White Whole Wheat Flour
1 1/2 c Unbleached All-Purpose Flour
1 cup water (You can add water as needed)
1/8 teaspoon yeast

How to make the Dough:

Biga or Bighino (See above):
2 1/2 Unbleached All-Purpose Flour
1/2 cup water
2 teaspoons salt
1/2 teaspoon yeast


To make the Biga or Bighino: Refer to this recipe.

To make the Dough: Mix the Biga or Bighino with the remaining ingredients for about 3 to 6 minutes using a mixer until the dough is slightly sticky and soft; add water if necessary!

In a greased bowl (You can use butter, oil or shortening ) place and cover the dough and let it rise between 1:30 Hours to 2:15 Hours while covered. You will notice the dough getting puffy.

In a well-floured surface, cut and shape the dough  into rectangle pieces using a knife or a pizza wheel.  Let rise for about another 50 minutes. If your home is warm enough, there is no need to cover the pieces and if not I would recommend covering  them with a light cloth so they can rise up and get puffy again.

Preheat the oven to 425°F and place the rolls in a baking stone for 15 to 20 minutes, until they’re golden brown. (do check them every 5 minutes to make sure they’re done!)

Remove from oven, and cool on a rack.


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