Sisters of the michette bread rolls, the rosettes are very common bread rolls in Northern Italy, particularly in the province of Milan, where they say that rosettes are born during the period of the Austro-Hungarian domination.
The rosettes are so called because, unlike the michette bread rolls, they are not engraved with the razor blade, but they are printed with a specific mold that gives them the characteristic rose bud design.
On the contrary of michette bread rolls, rosettes are made mostly with white bread dough and, more rarely, with wholemeal bread dough.
Ingredients
-1 kilo (1000 grams) of white flour type 00
-10 grams of brewer's yeast (or 200 grams of mother yeast)
-500 milliliters (half a liter) of water
-10 grams of salt
Preparation
1.Pour the white flour type 00 into the mixer, then set the machine on speed 1 and let it run for 5 minutes to refresh the flour. Add the salt.
2.In a container, dissolve the brewer's yeast in water at room temperature. Once dissolved, pour the yeast and water mixture into the mixer. Let it run for another 5 minutes, the set speed 2 and continue for another 5 minutes.
3.Turn off the machine. With the help of a dough scraper, remove the dough from the bowl, then place it in a previously floured plastic leavening box. Place the box in a leavening cell and let the dough rise for 90 minutes.
4.Finished the rising time, divide the dough into blocks of 400 grams. Place a block on a plate for a divider rounder, then place it under the press of a manual divider and rounder and press to form round balls.
5.Repeat the operation with the other blocks. Arrange the balls obtained on a baking sheet (3 vertically and 3 horizontally). Each baking sheet, ideally, should have 9 balls, but if you have very large baking sheets, you can also put on 12 balls. We suggest to not put on more, because otherwise it could happen, during the leavening phase, that the rosettes stick together.
6.Place the baking sheets, covered with a plastic sheet, on a baker trolley. Place in the leavening cell and leave to rise for 90 minutes.
7.Once the leavening is complete, take a baking sheet, remove the plastic, then, with the special mold for rosettes, print the balls until the rose bud design will be clearly visible. Turn the rosettes upside down (the printed part should be in contact with the underlying surface of the baking sheet), cover the baking sheet with the plastic again and place it on the baker trolley.
8.Repeat the same operation with the other baking sheets. Place the baker trolley in the leavening cell and let it rise for another 90 minutes.
9.Bake the rosettes at 220/230° degrees Celsius with a little steam and cook for 15-20 minutes. Finish the last 5 minutes of cooking with the draft open, then remove the baking sheets from the oven with oven gloves (or with the baker shovel if they are at the bottom of the oven) and place them on the baker trolley.
10.Do not use too much steam, because otherwise bubbles will form on the surface of the rosettes.
Filling for rosettes: suggestions
The rosettes, due to their homemade aspect, are very suitable for classic and rustic fillings. Here are some of them:
Boscaiola: butter, smoked ham, sautéed mushrooms with garlic, parsley and oil.
Graubünden: butter, Graubünden dried meat, alpine cheese of your choice and green salad.
Ham: butter, ham, Fontina cheese and salad.
Tartare: butter, tartare meat, capers, chopped onions, mustard and extra virgin olive oil.
Eggs: mayonnaise, sliced hard-boiled eggs, sliced tomatoes and green salad.
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