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Chewy Italian Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 12 Apr 2015 03:46:31 -0700
v115.n014.8
* Exported from MasterCook *

                             Rolls, Chewy Italian

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                  Italian                         Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Biga:
    1 1/2           cups  Unbleached All-Purpose Flour -- King Arthur
       1/4           cup  White Whole Wheat Flour -- King Arthur
    1                cup  water
       1/8           cup  instant yeast
                          Dough:
                          biga -- (from above)
    2 1/2           cups  Unbleached All-Purpose Flour -- King Arthur
       1/2           cup  water
    2          teaspoons  salt

Based on our recipe for Asiago Ciabatta, these rolls offer the taste 
and texture of that traditional Italian bread. Thanks to their spongy 
nature, they'll soak up every last drop of your favorite soup or saucy dish.

Hands-on time:	10 mins. to 20 mins.
Baking time:	13 mins. to 15 mins.
Total time:	OVERNIGHT, 2 hrs 10 mins. to 3 hrs 24 mins.
Yield:	8 rolls

1) To make the biga: Mix all of the ingredients until well blended. 
Cover the bowl, and let rest at room temperature for 12 to 20 hours, 
until the mixture is very bubbly.

2) To make the dough: Mix the biga with the remaining ingredients for 
2 to 4 minutes, using an electric mixer set on slow speed. 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.

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

4) Turn the dough out onto a well-floured surface, and shape it into 
a 6" x 12" square. Using a bench knife or pizza wheel, cut out eight 
3" square rolls. Place the rolls, floured side up, onto parchment paper.

5) Place a baking stone in the top third of your oven, and preheat 
the oven to 450F.

6) Bake the rolls for 13 to 15 minutes, until they're golden brown. 
Remove them from the oven, and cool on a rack.

Yield: 8 rolls.
Serving Size: 1 roll (109g)
Servings Per Batch: 8

Source:
    "King Arthur Flour"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 249 Calories; 1g Fat (3.0% 
calories from fat); 8g Protein; 52g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 537mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat.