February 23, 2014 at 1:06 pm Leave a comment


I’m just spreading the wealth. This recipe is from King Arthur Flour, no changes have been made.  A stand-up mixer and baking stone is recommended, but not required. These are not as airy and hole-filled as stated in some of the comments, but still light and tender with a great chewy texture.

1  1/2 cups AP flour
1/4 cup whole wheat flour
1 cup water
1/8 teaspoon yeast

Mix all of the ingredients until well combined. Let rest in a covered bowl at room temperature for 12 to 24 hours, the mixture will be wet and very bubbly.

biga (from above)
2  1/2 cups AP flour
1/2 cup water
2 teaspoons salt
1/2 teaspoon yeast

Mix the biga with the remaining ingredients for 2 to 4 minutes
increase the mixer speed to medium, and mix for about 4 minutes
the dough will be soft and slightly sticky
add additional water or flour if necessary

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy

Turn the dough out onto a well-floured surface
shape it into a 9″ x 12″ rectangle (or 6 x 12 for larger rolls)
cut out twelve 3-inch square rolls (a pizza cutter works great)
place the rolls onto parchment paper
let rise for about 45 minutes or until they’re puffy, covered

Place baking stone in oven
preheat oven to 450° F

Bake the rolls for 13 to 15 minutes, until they’re golden brown
remove them from the oven, and cool on a rack.


Entry filed under: Breads, Italian, Popular Ethnic Dishes. Tags: , .

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