Application Guide

Table Of Contents

Rolls

Makes 1 dozen little rolls

I love the way these rolls are shaped, into little squares.

1 recipe Pagnotta dough

Brush a small 5- to 7-inch square or rectangular dish with olive oil. Turn

the dough out into the dish. Press the dough into an even layer with your fin-

gertips. Cover with a clean tea towel and let rest at room temperature for 1

hours.

Invert the dish to turn the dough out onto a heavily floured work surface.

With a knife, pastry wheel, or metal bench knife, divide the dough into 2

equal pieces. With your fingers, deflate until flat, and begin rolling up a rec-

tangle of dough by folding it over in

-inch increments, which will create

surface tension. The dough roll will be about 1

inches in diameter. Press

down to flatten slightly into a square log and be sure the seam side is down.

The roll will be completely covered with flour. Repeat with the second piece.

Cover with the clean tea towel and let rest on the work surface until doubled

in bulk, about 45 minutes to 1 hour.

Twenty minutes before baking, place a baking stone on the lowest rack, if

desired, and preheat the oven to 425°F. Line a large baking sheet with parch-

ment paper.

With your metal bench knife or a sharp knife, cut each log into 6 equal

pieces. Dust with more flour, if necessary. These look nice when made really

floury. You will have a little square with an expanding open area, called “the

wound,” at the cut edge. This is desirable. Transfer the rolls to the baking

sheet placing them about 1 inch apart.

Bake until golden brown and crusty, 22 to 28 minutes. The rolls will ex-

pand and puff up considerably. Cool on the sheet for 10 minutes and serve

immediately, or cool completely and reheat before serving.

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