Aparna from My Divers Kitchen asks us to bake small breads for Bread Baking Day #12.
Until yesterday I didn’t know what kind of small bread I should bake for the event. I alternated between small fougasse and semi-sweet rolls I discovered here. It’s a recipe from the Sorelle Simili, very famous baker twins in Italy. I tried to buy their book when I was in Italy, but in the bookshop they didn’t have it. :-( Fortunately in the cookaround forum you can find a lot of Sorelle Simili and other great recipes.
As we are just two-person-household I did half of the recipe and due to lack of time the quick version without sponge. 30 g yeast on 500 g flours appeared exaggerated to me. I didn’t want to change the recipe much so I used a block of yeast, that weights 25 g, still a chunk. But I think the rolls supposed to be yeasty in taste. If you don’t like yeasty taste, I’m sure you can reduce the yeast to 10-15 g but then the dough needs to rise longer. Anyway I like yeasty taste. ;-)
I did two batches of rolls, one plain the other with chocolate chips. Both are divine.
Panini semidolci delle Sorelle Simili
makes 16 rolls of about 60 g each
Yummie, perfect soft rolls!
25 g fresh yeast
490 g flour
10 g gluten
250 g water
50-75 g extra-virgin olive oil*
40 g sugar
7 g salt
75 g dark chocolate
1/2 egg, lightly beaten for egg glaze
* I had none on stock so I used the normal one.
Dissolve yeast in 50 g of the water. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Mix another 7 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky.
Cut chocolate into small cubes (or use chocolate chips) and freeze for 20 minutes.
Divide the dough into two equal pieces. Add chocolate cubes to one piece of dough and knead until they are incorporated.
Cover both pieces and let rise for 60 minutes.
Divide dough into 16 pieces and shape into balls.
Cover and let rise for 50-60 minutes or until doubled in size.
Preheat oven to 220 C.
Glaze rolls with egg glaze. Bake for 12-15 minutes. Remove rolls on to a wire rack. Let cool.
The chocolate chip rolls are wonderful for breakfast or merienda.
The plain ones go well with jam or ham. It’s up to you!
More entries and recipes in English.
I’d like one of each! I have never been convinced that the difference between extra virgin and regular olive oil could be discerned when it’s baked into bread.
Yummie, great looking soft rolls. I have never done any „soft“ baking, not even Butterzopf, the plaited butter dough bread famous for Swiss breakfast. I should try these rolls, my family would love them.
Those rolls looks sooooooo good. Maybe I try this on Sunday(my baking day)
I just discover your blog and I enjoy it.Thanks for share this delicious recipe
Oh my! These sound so divine! Since I love pain au chocolat, these can’t be far behind. Yum.
You’ve made my day, Zorra, with the chocolate chunk rolls.:)
I think I will reduce the yeast a bit, though.
I was waiting for your submission for BBD. Thanks.
REPLY:
I think so too. Next time, there will be one for sure, I will use extra virgin and let you know if there is any difference in taste.
Oh well, this way we switched recipes for our „to do“ lists. I have to try these (and try to get the book too).
Looking forward to the next round of BBD,
Alexandra
Love the picture that shows how soft it is. I want one of each, too.
Great pictures!!! The rolls look really soft. Yummy!